Chocolate Mousse With Raspberry Puree
- Reviews 1
Ready In: 2 hrs 25 mins
Serves: 4
Ingredients
For the mousse
- 1 pint heavy cream
- 1⁄2 cup sugar
- 1⁄4 cup water
- 12 ounces white chocolate (optional) or 12 ounces bittersweet chocolate (optional) or 12 ounces semisweet chocolate, melted, divided use, cut into 1/4 inch chunks (optional)
- 1⁄2 cup egg white
- 1⁄2 teaspoon cream of tartar
For the puree
- 1 1⁄2 cups raspberries
- 1⁄4 cup sugar
Directions
- Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
- Set aside.
- Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
- Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
- Add cream of tartar and mix two more minutes.
- Blend in the melted chocolate, chocolate chunks and whipped cream.
- Chill for at least 2 hours.
- For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
- Puree and cool.
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