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Dark Chocolate Mousse Recipe

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This recipe for Dark Chocolate Mousse, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Pfarr
Added: Monday, March 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Decoration
50g/1 3/4oz white chocolate

For the Chocolate Mousse

1 medium egg yolk
1 tablespoon brandy
15g/ 1/2 oz melted butter
2 medium egg whites
1 tablespoon sugar
125ml/4fl oz double cream
175g/6oz dark chocolate, melted and kept warm

Spiced Tuilles

25g/1oz butter plus extra for greasing
25g/ 1oz icing sugar
1 small egg white
20g/ 3/4 oz plain flour
teaspoon of cinnamon, allspice and ground cloves

Raspberry Sauce -

50g/1 3/4 oz castor sugar
125g/4 1/2 oz raspberries
Lemon juice, to taste
Extra raspberries and mint sprigs, to garnish

Directions:
Directions:

Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water. When melted, place the chocolate in a greaseproof paper-piping bag. Pipe lacy ‘cobwebs’ of chocolate on to a baking tray lined with non-stick baking paper. Chill until set.

To make the mousse

Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water. Beat in the egg yolk, brandy, butter and 3 tablespoons of the cream. In a large bowl, whip the remainder of cream until it holds its own shape on the surface, then fold carefully into the chocolate mousse mixture.

In a separate bowl, whisk the egg whites until they form soft peaks. Gradually whisk in the castor sugar and continue whisking until stiff but not dry. Gently fork the egg whites, a little at a time, into the chocolate mixture until well combined. Spoon the mousse into a large piping bag fitted with a star nozzle and set aside.

Pre-heat oven 190c/375f/gas 5

To make the tuille biscuits

Line a baking sheet with greaseproof paper and brush lightly with melted butter. In a bowl cream the butter and icing sugar together. Add the egg whites and whisk until smooth. Sift the flour and spices in and mix to a smooth batter. Spread the batter into four 10cm circles, about the thickness of a 10p coin, on to the greased baking sheet, with at least 2.5cm between them to allow for spreading. Cook for 6—8 minutes until lightly browned. Cool for a minute or so.

Carefully peel one from the sheet with a palette knife and shape it over an upturned ramekin or cup. Repeat to make three more ‘cups’.

To make the raspberry sauce

Combine the sugar and raspberries in a pan. Heat until almost boiling and simmer for 3 minutes, stirring. Purée in a blender, then rub through a sieve to remove the seeds. Add lemon juice to taste.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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