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Chocolate Mousse with Raspberry Sauce
Desserts
Date: March 30, 2016
Ingredients:
  • 4 eggs, separated
  • 3/4 cup (150g) superfine sugar
  • 1/4 cup (60ml) brandy
  • 6 oz. (170g) dark chocolate, chopped
  • 1/4 cup (60ml) espresso
  • 3/4 cup (1 1/2 sticks - 170g) unsalted butter
  • Pinch of salt
  • 1 Tablespoon (15g) sugar
  • Optional - 4 oz. (115g) fresh raspberries
  •  6 0z. (170 g or 1 heaping cup) fresh raspberries
  •  1/4 cup (50g) sugar
  •  1/4 teaspoon fresh lime juice
Preparation Steps:
  1. Prepare a pot of barely simmering water that your medium bowl with fit over and prepare a water bath that will fit the same bowl.
  2. In a medium bowl, beat the egg yolks and superfine sugar until it forms a slowly dissolving ribbon when it falls back on itself. Whisk in the brandy and orange bitters.
  3. Set the bowl over pot with simmering water. Continue beating for about 3 minutes or until it thickens to a runny mayonnaise texture.
  4. Place bowl in water bath, whipping frequently for 3-4 minutes or until it is cool again.
  5. While the egg/sugar mix cools, place the chocolate and espresso in another medium bowl and melt the chocolate over the hot water. Remove from heat and stir in the butter a few pieces at a time. Stir until everything is smooth.
  6. Stir the chocolate into the egg mixture.
  7. In a separate bowl, whip the egg whites and salt to soft peaks *see note 1. Add the tablespoon of sugar and continue to whip to stiff peaks.
  8. Stir in 1/4 of the egg whites into the chocolate mix. Fold in the remaining egg whites.
  9. Place in serving dish or cups (if using optional fresh raspberries, layer raspberries while filling cups) and chill at least 2 hours to overnight. Serve with raspberry puree or fresh whipped cream.
  10. PART 2: Combine ingredients in a small saucepan. Over medium heat, cook until the raspberries release their juices and soften.
  11. PART 2: Continue cooking until the juices are syrupy thick.
  12. PART 2: Stain through a fine mesh strainer to remove the seeds. Taste and add more sugar or lime juice if necessary. Allow to cool and store them in refrigerator
Notes:

Ingreidients 1-9 and steps 1-9 are for the Chocolate Mousse

Ingredients 10-12 and steps 10-12 are for the Raspberry Puree

Yields: 4-6 servings

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