Chocolate Raspberry Mousse With Raspberry Cream
By
Nor Mac
@Adashofloverecipepage
21
Ingredients
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MOUSSE
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2chopped 4 ounce 60 % cocoa chocolate bars equalling 8 ounces total
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4 Tbspbutter
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5 Tbsphot water
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1 Tbspinstant coffee
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13regular size marshmallows cut up
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1 cheavy whipping cream
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RASPBERRY SAUCE
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1 cfrozen raspberries, or fresh. ( may use strawberries or black berries as well)
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4 Tbsppowdered sugar
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WHIPPED CREAM
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1 cheavy whipping cream
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3 Tbsppowdered sugar or more to taste
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1 1/4 tspunflavored gelatin powder
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1 Tbspcold water plus 2 tsp cold water
How to Make Chocolate Raspberry Mousse With Raspberry Cream
- 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.
- 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.
- 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!