6/02/2009
Raspberry-Filled Chocolate Mousse
9 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1/2 cup sugar
3 T water
3 T light corn syrup
3 large egg whites
1/2 t cream of tartar
2 1/2 cups chilled whipping cream
2 t vanilla extract
2 1/2 pint baskets fresh raspberries
1 T powdered sugar
>how to make<
*Combine semisweet chocolate and unsweetened chocolate in large metal bowl.
*Set over saucepan of simmering water and stir until melted.
Remove bowl from over water. Cool to lukewarm.
*Combine 1/2 cup sugar, water and corn syrup in heavy small saucepan.
*Stir over medium heat until sugar dissolves.
*Increase heat to high and boil until syrup registers 238 degrees on candy thermometer, about 5 minutes.
*Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
*Gradually add boiling syrup to egg whites, eating until meringue is stiff and cool, about 5 minutes.
*Whisk 1/3 of egg whites into lukewarm chocolate to lighten.
*Fold remaining whites into chocolate.
*In large bowl, beat 1 1/2 cups cream and 1 t vanilla to soft peaks.
*Fold into chocolate mixture.
*Set aside 1/2 cup raspberries for garnish.
*Divide half of chocolate mixture among 8 large stemmed glasses.
*Sprinkle remaining raspberries over mousse, placing some berries against sides of each glass.
*Spoon remaining chocolate mousse over raspberries, dividing evenly.
*Refrigerate at least 3 hours or overnight.
*Beat remaining 1 cup whipping cream, 1 t vanilla and powdered sugar to soft peaks.
*Spoon whipped cream mixture over mousse in each glass.
*Scatter reserved raspberries over.
-makes 8-
9 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1/2 cup sugar
3 T water
3 T light corn syrup
3 large egg whites
1/2 t cream of tartar
2 1/2 cups chilled whipping cream
2 t vanilla extract
2 1/2 pint baskets fresh raspberries
1 T powdered sugar
>how to make<
*Combine semisweet chocolate and unsweetened chocolate in large metal bowl.
*Set over saucepan of simmering water and stir until melted.
Remove bowl from over water. Cool to lukewarm.
*Combine 1/2 cup sugar, water and corn syrup in heavy small saucepan.
*Stir over medium heat until sugar dissolves.
*Increase heat to high and boil until syrup registers 238 degrees on candy thermometer, about 5 minutes.
*Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
*Gradually add boiling syrup to egg whites, eating until meringue is stiff and cool, about 5 minutes.
*Whisk 1/3 of egg whites into lukewarm chocolate to lighten.
*Fold remaining whites into chocolate.
*In large bowl, beat 1 1/2 cups cream and 1 t vanilla to soft peaks.
*Fold into chocolate mixture.
*Set aside 1/2 cup raspberries for garnish.
*Divide half of chocolate mixture among 8 large stemmed glasses.
*Sprinkle remaining raspberries over mousse, placing some berries against sides of each glass.
*Spoon remaining chocolate mousse over raspberries, dividing evenly.
*Refrigerate at least 3 hours or overnight.
*Beat remaining 1 cup whipping cream, 1 t vanilla and powdered sugar to soft peaks.
*Spoon whipped cream mixture over mousse in each glass.
*Scatter reserved raspberries over.
-makes 8-
Labels: chocolate mousse, raspberries-filled
