The creamy chocolate with raspberry mousse he is a sweet tooth dessert layered that combines delicious flavors and textures, with a charming and refined look. A recipe that requires a little attention and delicacy but ensures a unique result. Perfect for celebrating aspecial occasion.
Ingrediants
- 100 g of ladyfingers
- 100 g of water
- 100 g of granulated sugar
- 85 g of chocolate
- 30 g of egg yolks
- 15 g of granulated sugar
- 85 g of milk
- 85 g of fresh cream
- 125 g of raspberry pulp
- 4 g of gelatin
- 20 g of water
For the base
For the creamy chocolate
For the raspberry mousse
- 40 g granulated sugar
- 20 g egg white
- 125 g of whipped cream
- 300 g of water
- 240 g of fresh cream
- 360 g of granulated sugar
- 120 g of bitter cocoa
- 14 g of gelatin
- 70 g of water (for the gelatine)
- berries
- powdered sugar
For the cocoa glaze
To decorate
How to prepare: Creamy chocolate with raspberry mousse
The creamy chocolate with raspberry mousse it is a beautiful and greedy dessert. Consisting of a soft biscuit base, a voluptuous layer of chocolate and a layer of fragrant mousse, it is covered with a glossy cocoa glaze that makes it fascinating. Elegant and refined is the dessert perfect to close one dinner for two or a ‘special occasion.
The recipe is pretty challenging but not complicated. Equipped with a thermometer and carefully following the various steps of the procedure you will obtain a dessert worthy of a pastry chef’s window. At the base of the mousse a classic preparation such as Swiss meringue, which we also find in the recipe for Raspberry Semifreddi.
Choose your favorite chocolate to prepare the creamy: milk chocolate if you prefer a sweeter and more delicate flavor, dark chocolate if you prefer a more intense aroma.
Chocolate and raspberries seem to be made to be well together and give off divine sensations on the palate: from chocolate and raspberry baskets to chocolate panna cotta with raspberry and blackberry sauce, passing through chocolate and raspberry cake.
OTHER DELICIOUS RECIPES: Chocolate and raspberry mousse cake, Bird’s milk cake, Light dark chocolate mousse with glossy glaze and raspberries
Challenging execution Preparation time 60 min Cooking time 15 min Resting place freezer Resting time 3h – 4h Servings 6 – 8
How to prepare: Creamy chocolate with raspberry mousse
To make the creamy chocolate with raspberry mousse, first prepare it for the base of the dessert. Bring the water and sugar to the boil until it is completely dissolved. Allow to cool, quickly dip the ladyfingers and arrange them on a baking sheet lined with parchment paper. Arrange them side by side as in the image.
Cup the base with a 16 cm diameter ring and place in the freezer for about 15-20 minutes. In cold weather, when you strain the creamy, it will harden faster. If you do not have a pastry ring, arrange the ladyfingers on the bottom of an 18 cm springform pan, leaving about 1 cm of space between the edges.
Meanwhile, prepare the creamy: in a saucepan, heat the egg yolks, cream, sugar and milk. When the cream reaches a temperature of 82 ° C, remove it from the heat and pour it over the previously chopped chocolate. Blend until a homogeneous emulsion is obtained.
Adhere a ribbon of acetate for cakes inside a ring mold just larger than the base of ladyfingers (in our case 18 cm in diameter). Place the ring around the base of ladyfingers, pour over the creamy chocolate and place in the freezer for at least 1 hour.
Prepare the raspberry mousse, starting with the Swiss meringue: heat the sugar and egg white in the microwave or in a double boiler to 60 °, stirring frequently. Whip the hot mixture with a whisk for about 10-12 minutes or in any case until the meringue makes the famous “tip” once the whisk has been removed. In the meantime, extract the raspberry pulp: blend the raspberries with the blender and sift the pulp obtained to remove the seeds.
Rehydrate the gelatin in cold water, add it to about a third of the raspberry pulp and heat it in the microwave until dissolved. Add the mixture with the remaining pulp and mix. When the meringue is whipped, stir in the raspberry pulp, stirring with a spatula from the bottom upwards to avoid excessively disassembling the meringue.
Add the whipped cream and mix with a spatula.
Pour the raspberry mousse into the mold and place in the freezer for at least 2 hours.
Finally, prepare the cocoa glaze to cover the cake. In a saucepan, heat the water and cream until it reaches a temperature of 70 °. Add sugar and cocoa, previously mixed together. Bring the mixture to 105 ° C, transfer it to a container, mix it and add the rehydrated and melted gelatin, continuing to mix until a homogeneous glaze is obtained. Let the glaze, covered by contact film, cool until it reaches a temperature of about 35 ° C.
Spread it on the cake, after removing the ring, leveling it with a pastry spatula.
Decorated with berries, lightly dusted with powdered sugar. Let it rest in the fridge for at least 1 hour to bring the creamy chocolate with raspberry mousse to the optimal serving temperature.
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