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Add a photoRaciónes: 6
Ingredientes
- 1 1/2 c. Fresh Raspberries
- 1/4 c. Sugar
- 2 Tbsp. Framboise Liqueur
- 10 ounce Bittersweet Chocolate, Coarsely Minced
- 4 Tbsp. (1/2 Stick) Unsalted Butter
- 1 c. Heavy Cream -- chilled
- 3 x Jumbo Large eggs, Separated -- at Room temperature
- 3/4 c. Heavy Cream, Softly Whipped For garnish
- 1/2 pt Fresh Raspberries -- for Garnish
Direcciones
- 1. In a small bowl, crush the raspberries roughly with a fork. Stir in the sugar and the Framboise. Let the mix stand at room temperature for 30 min.
- 2. In a modified double boiler, heat the chocolate and the butter.
- 3. While the chocolate is melting, whip the cream. Stir the egg yolks into the crushed raspberry mix. Whisk the egg whites.
- 4. Remove the bowl of melted chocolate from the modified double boiler and place it on a work surface. All at once, stir in the raspberry mix. Stir in the whipped cream. Mix in the egg whites.
- 5. Turn the mousse into a serving bowl or possibly individual dishes. Refrigeratetill hard, about 2 hrs for individual portions, five hrs for a large bowl of mousse.
- 6. Garnish each serving with a dollop of softly whipped cream and one or possibly two fresh raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 526 | |
| Calories from Fat 416 | 79% |
| Total Fat 48.45g | 61% |
| Saturated Fat 29.08g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 65mg | 3% |
| Potassium 540mg | 15% |
| Total Carbs 30.13g | 8% |
| Dietary Fiber 11.4g | 38% |
| Sugars 11.42g | 8% |
| Protein 11.03g | 18% |
