Chocolate Mousse and Raspberries

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Yet another Lorraine Pascale creation, these chocolate mousse with raspberries are the perfect dinner party dessert. Making mousse is often quite complicated (lots of faffing around with eggs and getting cream to the right temperature) but rest assured these little desserts are pretty fool proof. I often find mousse too rich and creamy but these are a beautifully light and fluffy chocolatey consistency.

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So here’s how (makes 8 150ml glasses):

  • 400ml double cream
  • 300g dark chocolate (at least 70% cocoa solids)
  • 100g milk chocolate
  • 6 very fresh eggs
  • 6 tbsp caster sugar
  • 100 fresh raspberries
  • 4tsp icing sugar to decorate

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Method:

  1. Put the double cream in a small pan on a medium heat and once it begins to steam remove from the heat
  2. Add chocolate to the cream but don’t stir and leave to melt for 5 minutes
  3. Separate eggs and place egg whites in a separate bowl
  4. Whisk whites with a hang-held electric whisk until they reach a medium peak
  5. Then whisk in the sugar tablespoon at a time
  6. Stir chocolate into the cream once it has melted and add egg yolks
  7. Gradually pour chocolate into egg whites and fold them together
  8. Divide amongst glasses and place a couple of raspberries on top
  9. Chill in the fridge for a couple of hours and just before serving sprinkle over some icing sugar

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I served them with a little piece of Christmassy shortbread (recipe to follow).

 

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