Chocolate Raspberry Mousse With Raspberry Cream Food

CHOCOLATE RASPBERRY MOUSSE WITH RASPBERRY CREAM

Steps:

• 1. Make raspberry sauce. Place berries and powdered sugar into food processor, or blender. Blend until smooth.
• 2. Place a sieve over a bowl. Pour sauce into sieve. Push raspberry mixture through sieve with a spoon. Make sure to scrape the sauce from the bottom of the sieve into the bowl as well. Discard Seeds that remain in sieve. Put aside in fridge.
• 3. Mousse: In a small sauce pan. Mix gelatin with water. Set aside for a minute while you beat cream. Beat powdered sugar and heavy cream in a bowl until soft peaks form. Place gelatin mixture on the stove on low heat. Mixture will start to dissolve. Do not make it hot. When it becomes liquid. Gradually pour a little bit at a time into cream while beating at the same time. Beat until stiff peaks form. Place cream in the refrigerator for later.
• 4. Place butter, marshmallows, chocolate, and water mixed with coffee into steel bowl or saucepan. Place sime water half way up the inside of another saucepan. Make sure the pan is wider than the one holding the chocolate. Heat pan of water to med high heat.
• 5. Place stainless steel bowl or other sauce pan over the water that is heating in pan on the stove. Stir constantly until mixture is totally dissolved and chocolate is shiny. Remove to cool.
• 6. Beat 1 cup of whipping cream in a bowl with powdered sugar until soft peaks start to form. Do not over beat. Refrigerate the cream until the chocolate cools. Slowly pour chocolate in to cream mixture by folding until completely combined. There should be no traces of white cream showing.
• 7. Place the chocolate mousse mixture In to 4 dessert dishes evenly distributed. Place dessert dishes into fridge until Mousse is set. it will be thickened.
• 8. Make the raspberry whipped cream. Take the cream that you mixed earlier with the gelatin out of fridge, and raspberry sauce. Fold raspberry sauce into cream. If you need to. You can beat again. . Place raspberry cream in to cake decorating bag with decorating tip, or spoon over mousse mixture before serving. You can also top ahead with the cream and let' sit in refrigerator and serve within 2 days. The Whipped cream will not melt. Enjoy!

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.

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

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.

EASY RASPBERRY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate over a double boiler or using the microwave (see instructions for either method in the blog post)
• Stir the raspberry syrup into the melted chocolate
• In a bowl, combine cream and vanilla, and using an electric mixer, whip until medium peaks form. (see blog post FAQ's for explanation) About 6-7 minutes.
• Add melted chocolate mixture to the whipped cream and using a spatula, gently fold to combine.
• Add 1 cup of the raspberries to the chocolate whipped cream mixture, folding gently to combine.
• Divide the mousse into four dessert dishes.
• Garnish each serving with the remaining raspberries and shaved chocolate if desired.
• Serve immediately or chill for up to 8 hours

SEBASTIANS CHOCOLATE RASPBERRY MOUSSE CAKE TORTE

Steps:

• Devil's Food Cake.
• Method of Preparation.
• Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
• Add eggs one at a time.
• Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
• Pour onto a greased sheet pan and spread evenly.
• Bake at 350 for 12 minutes.
• Tart Raspberry Mouse.
• Method of Preparation.
• Bloom gelatin, and set aside.
• Heat Raspberry Jam in a small sauce pan.
• Add the gelatin to the heated jam.
• Cool on ice.
• Whip Cream and fold into chilled raspberry jam mixture.
• Drunken Raspberries.
• Method of Preparation.
• Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
• Allow to sit at room temperature.
• Raspberry Garnishes.
• Method of Preparation.
• Melt chocolate and put into a piping bag.
• Pipe into the raspberries and chill.
• Assembly.
• Use 3" ring molds to cut out 20 pieces of cake.
• Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
• Pipe or pour raspberry mousse into the mold to the top.
• Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
• Freeze the cakes for 20 minutes or until set.
• Un-mold and garnish with chocolate filled raspberries.

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.

CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F.
• Line the base and sides of a 8 inch spring form with greaseproof paper.
• Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
• Let slightly cool.
• Whisk the yolks with 2 tbs of the sugar until creamy.
• Stir in the melted chocolate and butter and mix well.
• Beat the eggwhites with the remaining sugar until very stiff.
• Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
• Place on the middle shelf of the oven and bake for 20 minutes.
• When the cake is cooled, keep refridgerated.
• Sauce:.
• Put all the ingredients in a bowl, stir and then blend until smooth.
• For an extra smooth sauce simply pass through a sieve.

CHOCOLATE RASPBERRY MOUSSE CUPS

Steps:

• To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
• Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
• To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
• Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
• Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
• Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE

Steps:

• MAKE THE CHOCOLATE SOUR CREAM CAKE:.
• Preheat oven to 350ºF.
• Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
• Sift together flour, baking soda and salt onto a piece of waxed paper.
• Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
• Stir until smooth. Let cool.
• Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
• Add brown sugar.
• Continuing to beat, gradually add granulated sugar over a 4 minute period.
• Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
• Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
• Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
• At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
• Divide batter between prepared pans and smooth top.
• Bake 35-40 minutes or until center springs back when gently pressed with a finger.
• Cool in pans on wire racks for 5 minutes.
• Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
• Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
• Cool cake layers completely.
• MAKE THE RASPBERRY SYRUP:.
• Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
• Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
• Keep syrup covered until ready to assemble the cake.
• MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
• Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
• Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
• Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
• Pour hot pureé over ground chocolate.
• Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
• Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
• Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
• With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
• With a spatula, scrape down the side of bowl.
• Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
• Turn chocolate/raspberry mixture into large bowl.
• Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
• Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
• ASSEMBLE THE TRUFFLE CAKE:.
• Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
• Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
• Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
• Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
• Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
• MAKE THE RAPBERRY-CASSIS SAUCE:.
• Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
• Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
• Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
• Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
• Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
• MAKE THE TRUFFLE FROSTING:.
• Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
• Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
• Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
• Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
• ASSEMBLE THE TRUFFLE CAKE:.
• Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
• Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
• Create decorative swirls in the frosting using the back of a soup spoon.
• Lightly dust the cake with cocoa powder.
• Store the truffle cake in refrigerator under a cake dome for up to 4 days.
• TO SERVE:.
• Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.