Tis the season to start enjoying the finer things in life! One bite of this rich chocolatley dessert will have your guests begging for the recipe!
Flourless Chocolate Mousse Cake with Raspberry Coulis
Ingredients for Base:
9 Ounces bittersweet chocolate, chopped
4 Ounces butter
5 Eggs, separated
1 Tablespoon cocoa powder
1/2 cup sugar
Pinch cream of tartar
Pinch of salt
Ingredients for the Chocolate Mousse:
8 Ounces bittersweet chocolate
1 Egg
2 1/2 cups heavy cream
1 Pint raspberries + raspberries for garnish
1/4 cup water
2 Tablespoons sugar
Preheat oven to 325 degrees F.
Directions for Base:
Melt the chocolate and butter gently over a
double boiler. Remove from the heat and sift in the cocoa powder. Add the yolks, one at a time, and mix well. Place the egg whites in a
mixing bowl with the cream of tartar, sugar and salt and beat to a soft pick stage. Gently fold the whites into the chocolate. Bake for 40 minutes. Let cool.
Directions for Mousse:
Melt the chocolate slowly over a double boiler. Add the egg and mix well with a wooden spoon (the chocolate should be warm but not too hot). Remove from the heat. Whip the heavy cream until gently whipped and fold into the chocolate. Pour over the base, spread evenly and refrigerate.
Place the water and sugar in a small
saucepan over a low heat and mix until the sugar dissolves. Add the raspberries and cook for 3 minutes. Transfer to a blender and puree for 1 minute. Strain through a fine sieve and keep refrigerated until serving.
Here are some product suggestions to help make your Chocolate Mousse even better!
