Rich Chocolatey Raspberry Mousse Recipes

EASY CHOCOLATE RASPBERRY MOUSSE

Steps:

• How to make chocolate mousse Melt the chocolate very gently, either using a microwave (one or two minutes at the most on high) or in the top of a double boiler. Stir occassionaly while allowing to cool completely, yet remain in a liquid state. Pureé the raspberries and press through a fine mesh sieve to yield about ¼ cup of seedless raspberry pureé. Stir into the cooled chocolate. In a chilled bowl, using a whisk or mixer, whip the heavy cream until peaks form. Whisk ¼ of the whipped cream into the raspberry chocolate mixture. Gently fold in the remaining whipped cream until just combined. Lightly grease four ½ cup ramekins or custard cups, and line with parchment paper rounds. Spoon in the chocolate mousse. Cover and refrigeration until firm (about 2 hours).The mousse can be held, refrigerated for up to 2 days. How to serve chocolate mousse Run a thin knife around the edges of each ramekin (it may help to dip the ramekins in hot water for 30 seconds to loosen), then turn out onto the center of dessert plates; remove the parchment paper and dust lightly with icing sugar. For an even more impressive presentation, garnish with a few fresh or barely thawed raspberries, or whipped cream and/or prepare a raspberry coulis (strained raspberry pureé).

RICH CHOCOLATEY RASPBERRY MOUSSE

Steps:

• Microwave cream in large microwaveable bowl on HIGH 1-1/2 min. or until it comes to boil. Add chocolate; stir until completely melted. Blend in liqueur. Cool 5 min. or to room temperature, stirring occasionally.
• Whisk in 2 cups COOL WHIP; spoon into 6 dessert dishes.
• Refrigerate 1 hour or until firm. Serve topped with remaining COOL WHIP.

RICH RASPBERRY CHOCOLATE MOUSSE CAKE

Steps:

• For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
• Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
• For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
• Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
• Release from the tin and decorate with concentric circles of raspberries and serve.

RICH CHOCOLATE MOUSSE

Steps:

• Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water, gently stirring occasionally until smooth. Remove from heat.
• Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
• Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
• Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
• Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses, 4-ounces ramekins, or a serving dish.

RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS

Steps:

• Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
• Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
• Melt chocolate chips (this can be done in a microwave or in a double boiler).
• Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
• Place mousse in refrigerate to set for at least 2 hours.
• To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.