Esta es una exhibición prevé de cómo se va ver la receta de 'Dark Chocolate Raspberry Mousse' imprimido.

Receta Dark Chocolate Raspberry Mousse
by Global Cookbook

Dark Chocolate Raspberry Mousse
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 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.