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Receta Chocolate Raspberry Mousse
by Global Cookbook

Chocolate Raspberry Mousse
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  Raciónes: 12

Ingredientes

  • 2 pt Fresh raspberries
  • 1/2 c. Granulated sugar
  • 32 ounce Semisweet chocolate, minced fine
  • 8 ounce Unsweetened chocolate, minced fine
  • 12 x Egg whites
  • 3 c. Heavy cream

Direcciones

  1. Place raspberries and 1/4 c. sugar in a stainless steel bowl. Crush berries into a rough texture. Set aside for a few min. Add in chocolates to raspberries and place over a double boiler. Stir periodically to avoid scorching the chocolate. Keep over low heat till the chocolate has melted, 25-30 min. Remove from heat and set aside to cold.
  2. Beat egg whites till they form soft peaks. Gradually add in remaining 1/4 c. sugar; beat till the peaks are stiff but not dry. Beat heavy cream till it forms stiff peaks. Add in 1/4 of the egg whites to the chocolate, stirring well to incorporate, lightening the chocolate. Mix in the cream and remaining egg whites, being certain which no white streaks remain. Keep refrigerated till used.
  3. NOTES : Single recipe yields: 48 ounces. Double the recipe fills one large
  4. ( 13 qts) stainless bowl.