Chocolate Mousse With Raspberries Food

CHOCOLATE RASPBERRY MOUSSE

Steps:

• In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.

CHOCOLATE MOUSSE CAKE WITH RASPBERRIES

Steps:

• This unusual cake may be made in advance -- make sure to bring it to room temperature before serving with whipped cream and a few raspberries Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Chop the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water. Bake about 45 minutes, until set and slightly dry on the surface. Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.

CHOCOLATE ORANGE MOUSSE WITH RASPBERRIES

Steps:

• In a medium mixing bowl, beat together cream and pudding mix until soft peaks form.
• Add the orange liqueur and pudding cup and beat until stiff. Transfer to large resealable bag. Snip off 1 of the bottom corners and pipe into wine glasses or martini glasses.
• Serve garnished with fresh raspberries or strawberries and Heart Shaped Chocolate Garnish, if desired.
• Cover a baking sheet with parchment paper. Place in freezer for at least 30 minutes to chill. Holding heart shaped cookie cutter down, pour a very thin layer of Chocolate Shell ice cream topping into form. Hold for 5 seconds to set. Working quickly, repeat to make as many hearts as desired. Place in freezer until ready to serve.

CHOCOLATE MOUSSE WITH RASPBERRIES

Steps:

• In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
• Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.

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.

RASPBERRY WHITE CHOCOLATE MOUSSE

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

WHITE CHOCOLATE MOUSSE WITH RASPBERRY COMPOTE

Steps:

• In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
• Add the marshmallow creme and stir with wooden spoon until blended.
• In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy.
• Add the white chocolate mixture and beat until smooth.
• Stir in the lemon juice.
• Using a rubber spatula, fold in the nondairy whipped topping.
• Combine frozen raspberries and sugar in medium saucepan.
• Bring to a boil over medium-high heat, stirring consrantlv.
• Set aside about 1 tablespoon of the raspberry liquid.
• Boil raspberry mixture, stirring occasionally, until volume is reduced by half, about 8 minutes.
• Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
• Cook and stir until thickened, about 1 minute.
• Remove from heat and let cool.
• Spoon half of the mousse into eight wine glasses.
• Layer half of the raspberry compote over the mousse layer.
• Repeat the layering with the remaining mousse and compete.
• Cover and chill at least 1 hour.
• This mousse tastes even better if you allow it to chill overnight.

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.