My friend just came off a 30-day cleansing diet. But of course- it was January, the month of resolutions! But now it’s February and she was hoping I’d make her some chocolate dessert to celebrate. So I did. Now we’re all celebrating, ’cause this stuff is good, and I had an excuse to make some.
Also, since we eat with our eyes, I needed some kind of garnish. And I only have so many groceries on hand, especially this time of year. Fruits are less flavorful… so what could I come up with?
Solution: I always have some dark chocolate and frozen raspberries around, so I melted the chocolate, reduced some of the raspberries to a paste, and ended up with a fitting garnish. Good enough to eat with your eyes! (And your mouth, of course.)
Now all you need is the recipe, right?
- 1/2 pkg. gelatin (1 1/4 tsp.)
- 2 TBS. cold water
- rounded 3/4 chocolate chips
- 2 TBS. butter
- 2 TBS. vanilla
- 1/4 tsp. salt
- 1 c. heavy cream
- 3 eggs, separated
- 1 TBS. sugar
- 3 oz. dark chocolate
- 1/3 c. frozen raspberries
Soften gelatin in the cold water, sprinkling the gelatin across the surface of the water in a small, shallow bowl: > 1/2 pkg. gelatin (1 1/2 tsp.) > 2 TBS. cold water
Microwave: > Softened gelatin
Also microwave: > rounded 3/4 c. chocolate chips > 2 TBS. butter
Mix together: > the microwaved gelatin > the melted chocolate/butter > 2 TBS. vanilla > 1/4 tsp. salt
Separate the egg yolks, adding the whites to a clean bowl. Add the egg yolks to the melted chocolate, stirring after adding each one. Use: > 3 egg yolks
Whip whites until frothy: > 3 egg whites
Add to frothy whites, beating until glossy: > 1 TBS. sugar
Gently fold the chocolate mixture into the whipped egg white mixture. It’s OK is some isn’t completely mixed in yet.
Now fold all the the whipped cream into the chocolate mixture.
Use pastry bag to add the mousse to containers (or dollop by the spoonful), into 8 dishes, small wine glasses, etc. Garnish with a wedge or two of the raspberry-chocolate bark.
To make the garnish, melt the dark chocolate. Spread onto parchment, in a 6” square. Use: > 3 oz. dark chocolate
Meanwhile, heat raspberries in small pan, stirring constantly, until liquid is reduced and it’s a paste consistency. Gently spread the raspberry onto the square of chocolate. Use: > 1/3 c. frozen raspberries
Chill the square of raspberry-chocolate bark until firm, then break into chunks to garnish mousse.
PS If you’re interested in a more “paleo” style mousse, very lightly sweetened with honey, using coconut cream instead of dairy, check out this recipe.