Best: Easy Chocolate Raspberry Mousse Chocolate Recipes


Home  >  Recipes  >  Chocolate Recipes   >  Best: Easy Chocolate Raspberry Mousse Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      kaposzta salata   lassi   medovnik   gluten free   dipping sauce   hungarian   guacamole   butter cookies   lemonade   blueberry fungee   urdu   Condensed Milk Recipe   apple cake   biryani   shawarma   donuts   bombay biryani   puff pastry    chicken chilli   beirox   blueberry funge   Indian Chicken Curry   birthday cake   Danish Pastry    Burfi   nuggets   samoosa   ampalaya   dum biryani   moosa   gulab jamun   1994 3rd Place   cheddar cheese   drumsticks   kanum ma kang mung   red wine and rosemary porterhouse   lamb stew with rosemary dumplings   mustard meatloaf   chicken pasta   cheese balls   skillet enchiladas   targine   apple custard   tuna ring   apple Salsa   chinese rice   phirni   lemon lime soda   Cream Cheese Recipe   Baklava   chocolate cookies   salsa sauce   pepsi   whelks   fajita chicken   frappuccino   apple pinwheels   flounder   aljotta   albanian   pinacolada   potatos   plain cake   crab mousse   mister saleem   tartar sauce   coca cola   chicken picata   ground cherry pie   electric lemonade   BBB   vanilla cream cake   white sauce   turkey wrap   apricot muffins   cheese pizza   lemon lime   vegetable biryani   key lime cake   3B   Lunchbox  


Best: Easy Chocolate Raspberry Mousse

Ingredients:

6 oz Semisweet chocolate, chopped
-or bittersweet
1/3 cFresh raspberries, packed
-or thawed
3/4 cWhipping cream
Icing sugar


Method:

In top of double boiler over hot (not boiling) water, melt chocolate;
transfer to large bowl and let cool completely. Stirring occasionally.

In food processor, pure raspberries; press through fine mesh sieve to
make about 1/4 cup pure. Stir into cooled chocolate.

In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in
remaining whipped cream.

Lightly grease and line bottom of four 1/2-cup ramekins or custard
cups, or one 2-cup pt mould, with parchment-paper rounds. Spoon in
mousse. Cover and refrigerate for about 2 hours or until firm.

[Mousse can be refrigerated for up to 2 days.]

Turn mousse out onto dessert plates; remove paper and dust lightly
with icing sugar.

For classy presentation, add a few fresh or barely thawed unsweetened
berries and whipped cream mixture with yogurt, or a sauce made from
pured strained raspberries, sweetened if you wish.





 Best: Easy Chocolate Raspberry Mousse   Best: Chocolate Banana Muffins   Best: Chocolate Mocha Cake 

 

 

Copyright 2009 - 2018, All rights reserved, PagesPak.com