Chocolate Purses With Raspberry Rhubarb Mousse Food

CHOCOLATE PURSES WITH RASPBERRY RHUBARB MOUSSE

Steps:

• Level choc with spatula. Cover choc with 2nd sheet of wrap same size as first Using a rolling pin, roll chocolate into a rectangle 10 by 15 inches and 1/16 inch thick. Leaving choc still covered, set aside at room temp for 30-45 minutes to prtially set. Repeat with remaining chocolate. When choc is partially set, it should be no longer wet by still very pliable. If still too wet to handle, let it sit for abt 5 mins more but do not allow to harden or it will be difficult to knead. Remove wrap from 1 sheet of choc Generously dust work surface with powdered sugar. Gather choc into a ball. If choc has dried out and cracks don't be concerned, choc will soften and come togther again after kneading. Knead it briefly, pressing it into sugar as you knead, until soft and not sticky. If it feels sticky, knead in little more sugar. The molding choc should feel soft and smooth. Divide choc in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape remaining sheet of choc.in same manner, for total of 4 choc balls. ASSEMBLE PURSES: Brush off choc crumbs on work surface the surface should be dry or the choc will stick. Lightly dust rk surface and a rolling pin with confecsugar. Slightly flatten one choc ball and roll it out into a circle abt 9 inches diameter. Be sure to lift choc from time to time and dust surface under w/ little more sugar to prevent choc from sticking. Place abt 1/3 cup of mousse in center of chocolate circle. Gather sides up to enclose filling. Pinch purse at the neck to seal in mousse, allowing top edges of purse to fan out. Transfer to platter, cover with wrap, and refrig.Repeat rolling and filling remaining choc.to make 3 more purses. Cover and refrig. until ready to serve. TO SERVE: Place a chocolate purse on each chilled plate and spoon raspberry sauce around it.

CHOCOLATE RASPBERRY MOUSSE BARS

Steps:

• Heat oven to 325°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Add eggs, sugar and flour; whisk until blended. Pour into prepared pan.
• Bake 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, melt 2 oz. of the remaining chocolate as directed on package; cool.
• Stir 1/2 cup COOL WHIP into cooled chocolate. Add remaining COOL WHIP; mix well. Spread onto dessert. Refrigerate 2 hours or until chilled.
• Use foil handles to lift dessert from pan before cutting into bars. Melt remaining chocolate; drizzle over bars. Serve with raspberries.

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.

RHUBARB RASPBERRY MOUSSE

Steps:

• In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside., In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally., In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight.

RHUBARB MOUSSE

Steps:

• Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
• Process in steam oven for 25 minutes. OR:.
• Steam in Thermomix on 90 degrees for 10 minutes.
• Cool slightly.
• Place in Thermomix bowl.
• Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
• Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).
• THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time...no longer than 1 minute on 3 will do!).
• Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you're done!
• Put mousse into moulds or ramekins.
• Chill several hours or overnight.
• Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.

CHOCOLATE MOUSSE WITH RASPBERRY PUREE

Steps:

• 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.