Chocolate raspberry mousse, a simple dessert that is perfect for all ages
Chocolate raspberry mousse. When was the last time you ate a chocolate mousse? If like me and it was at school from a little plastic pot then you are in for a real treat. Chocolate mousse reminds me of my school days, looking forward to that little plastic pot of chocolaty goodness. Of course as an adult we tend to restrain ourselves and choose to reach for the more healthy options in the supermarket. Mousse has come a long way since those days and making your own is a great way to remenisse over the days where we begged out mums for those little pots of chocolate heaven.
This chocolate raspberry mousse is a little more grown up, a velevety smooth chocolate mousse layered with fresh raspberries and raspberry mousse. The perfect dessert for when you have averiety of ages at the dinner table. Chocolate raspberry mousse is surprisingly easy to make, can be prepared in ramikins or glasses and can be made the day before for a stress free dinner. Kids love chocolate mousse, however if yours don’t like raspberries you can just set a plain chocolate one aside for them. Layered in glasses this chocolate raspberry mousse looks spectacular on the dinner table and is bound to impress your guests.
Chocolate Raspberry Mousse
Ingredients – for the chocolate mousse
- 120 g plain chocolate chopped
- 1 tbsp butter
- 2 medium eggs
- 80 ml double cream
Ingredients – for the raspberry mousse
- 2 sheets of leaf geletin or 1 sachet of powdered
- 150 g raspberries plus a rew extra for decoration
- 2 eggs seperated
- 40 g caster sugar
- 75 ml double cream
Method – for the chocolate mousse
- Lightly whip the cram until stiff peaks are just starting to form.
- Slowly melt the chocolate over a pan of simmering water.
- When the chocolate is melted, slowly stirr in the egg yolks and butter. Set asside to cool.
- Whisk the egg whites until stiff peaks have formed. Fold in the cooled chocolate mixture followed by the whipped cream.
- Carefully pour the chocolate mousse into your glasses, if like me and you want that defined diaganal line, leave the mousse to set at an angle.
- Push some fresh rasberries into the mousse for an extra tangy burst of flavour.
- Leave the mousse in the fridge for at least 2 hours to set.
Method – for the raspberry mousse
- Soak the gelitin in a small bowl of cold water for 5 minutes until soft. Squeeze out the exess water, reserve 1 tablespoon of the water.
- Return the gelatin and the water to the bowl and sit it on top of a gently simmering pan of water. Warm the gelitin until it has dissolved then set it to one side.
- Place the rasperries in a blender and blend until smooth. Push the mixture through a sieve to remove any seeds.
- Place the egg yolks and sugar into a bowl and using an electric whisk, whisk for 5 minutes until the mixture is pale and fluffy.
- Stir the rasberries purre into the egg and sugar mixture followed by the gelatin.
- Whip the cream to soft peaks then gently fold this into the rasberry mixture.
- Whisk the egg whites until stiff peaks have formed. Gently fold this into the raspberry mixture.
- Gently pour this mixture on top of your set chocolate mousse and leave to set in the fridge for another 4 hours until set.
- Decorate with fresh raspberries.
And there you have it, my chocolate raspberry mousse. Don’t foret to show me your bakes by tagging @whatseatingmanchester in your social media post.