Chocolate Purses With Raspberry Rhubarb Mousse Recipes

CHOCOLATE MOUSSE WITH RASPBERRIES

Steps:

• In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
• Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.

CHOCOLATE PURSES WITH RASPBERRY RHUBARB MOUSSE

Steps:

• Level choc with spatula. Cover choc with 2nd sheet of wrap same size as first Using a rolling pin, roll chocolate into a rectangle 10 by 15 inches and 1/16 inch thick. Leaving choc still covered, set aside at room temp for 30-45 minutes to prtially set. Repeat with remaining chocolate. When choc is partially set, it should be no longer wet by still very pliable. If still too wet to handle, let it sit for abt 5 mins more but do not allow to harden or it will be difficult to knead. Remove wrap from 1 sheet of choc Generously dust work surface with powdered sugar. Gather choc into a ball. If choc has dried out and cracks don't be concerned, choc will soften and come togther again after kneading. Knead it briefly, pressing it into sugar as you knead, until soft and not sticky. If it feels sticky, knead in little more sugar. The molding choc should feel soft and smooth. Divide choc in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape remaining sheet of choc.in same manner, for total of 4 choc balls. ASSEMBLE PURSES: Brush off choc crumbs on work surface the surface should be dry or the choc will stick. Lightly dust rk surface and a rolling pin with confecsugar. Slightly flatten one choc ball and roll it out into a circle abt 9 inches diameter. Be sure to lift choc from time to time and dust surface under w/ little more sugar to prevent choc from sticking. Place abt 1/3 cup of mousse in center of chocolate circle. Gather sides up to enclose filling. Pinch purse at the neck to seal in mousse, allowing top edges of purse to fan out. Transfer to platter, cover with wrap, and refrig.Repeat rolling and filling remaining choc.to make 3 more purses. Cover and refrig. until ready to serve. TO SERVE: Place a chocolate purse on each chilled plate and spoon raspberry sauce around it.

WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
• Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
• Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.

CHOCOLATE RASPBERRY MOUSSE

Steps:

• In a small heatproof bowl, set over a saucepan of simmering water, heat 1/4 cup of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (place it over the pan of hot water again if it doesn't all melt, being careful not to overheat it).
• In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form.
• Fold one-quarter of the whipped cream into chocolate mixture, then fold back into the remaining whipped cream.
• Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.

CHOCOLATE RASPBERRY MOUSSE

Steps:

• In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.

CHOCOLATE MOUSSE WITH RASPBERRY PUREE

Steps:

• Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
• Set aside.
• Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
• Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
• Add cream of tartar and mix two more minutes.
• Blend in the melted chocolate, chocolate chunks and whipped cream.
• Chill for at least 2 hours.
• For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
• Puree and cool.

RHUBARB RASPBERRY MOUSSE

Steps:

• In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside., In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally., In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight.