Saturday, December 4, 2010

Chocolate Mousse with Raspberry Coulis

I served this for a dinner party recently, in my grandmother's silver sherberts.

  • 2 cups heavy cream
  • 4 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 5 oz. dark chocolate (60-70% cacao)
Melt chocolate in double boiler. Whisk sugar and egg yolks. Heat 3/4 cup cream until hot but not boiling. poour slowly into egg yolks, whisking throughout. Transfer to stove and heat over medium -low heat, stirring constantly, until custard coats spoon. Whisk into melted chocolate and cool. Whip cream, then fold a fourth of it into chocolate mixture. Then, fold chocolate mixture into remaining cream. Spoon into serving dish and chill.

Raspberry coulis
  • 1/2 pound raspberries
  • 1/4 pound sugar
Combine in saucepan over medium heat; cook until sugar is dissolved. Chill sauce.
Whipped cream
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
Whip, gradually added sugar, chill 1-3 hours.
Top each mousse cup with a spoonful of coulis, then a dollop of whipped cream. Makes 12 small or 6 larger servings.

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