Tri Chocolate Mousse With Raspberry Sauce And Chocolate Filigree Recipes

CHOCOLATE MOUSSE WITH RASPBERRY SAUCE

Steps:

• Coarsely chop chocolate and combine with rum in a bowl set over a pan of barely simmering water. Stir until melted. Remove from heat. Separate eggs. In another metal bowl, beat egg yolks with half the sugar over pan of hot water until thick and creamy. Place bowl of melted chocolate over another bowl filled with ice water. Stir chocolate until cold. Whip chilled cream until stiff. Whip egg whites with remaining sugar until stiff. Quickly whisk whipped cream into melted chocolate before mixture solidifies.
• Gently fold in egg whites. Divide mousse among glasses. Cover and refrigerate at least 3 hours.
• Pick over raspberries. Cook powdered sugar in a pan until golden and caramelized. Deglaze with port wine and bring to a boil. Remove from heat, mix in raspberries and let cool. Just before serving, garnish mousse with raspberry sauce.

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.

RASPBERRY WHITE CHOCOLATE MOUSSE

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

TRI-CHOCOLATE MOUSSE WITH RASPBERRY SAUCE AND CHOCOLATE FILIGREE

Steps:

• Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan with non-stick cooking spray, line with plastic wrap.
• Fill small roasting pan or baking dish with dried beans.
• Wedge loaf pan into beans, tilting it lengthwise so that the first layer of chocolate will be at an angle.
• Dark chocolate layer:.
• In saucepan over low heat, melt bittersweet chocolate with butter, stirring until smooth; stir in liqueur.
• Cool, fold in whipped cream.
• Pour mousse into loaf pan on the lower tilted side filling the pan from the center out lengthwise to the lower edge.
• Smooth top.
• Refrigerate, without removing from pan of beans, until mousse is firm, about 2 hours.
• White chocolate layer:.
• In saucepan, combine 3/4 cup heavy cream and gelatin, let stand 5 minutes.
• Add white chocolate and heat over low heat stirring until melted and smooth.
• Place pan in bowl of ice water.
• Stir until slightly thickened.
• Remove from ice water, stir in almonds.
• Fold in whipped cream.
• Reposition loafpan to tilt in opposite direction. (lengthwise.).
• Fill opposite side with white chocolate mousse. You will have one half dark chocolate and one half white chocolate coming down to an angle at the bottom center of the pan sloping (angling) upwards on each side. Like 2 triangles. Smooth white chocolate layer.
• Cover, chill til firm.
• Milk chocolate layer:.
• In saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth.
• Cool, fold in whipped cream.
• Level loaf pan and fill center with mousse, spread to edges.
• Chill til firm, about 2 hours.
• Raspberry sauce:.
• In food processor, puree thawed berries, strain into small saucepan. Stir in cornstarch and bring to a boil, stirring, simmer 1 minute.
• Cool, refrigerate covered until serving.
• Freeze mousse 1 hour before slicing.
• Lightly sift cocoa powder onto each serving plate.
• Add a slice of mousse, garnish with Raspberry Sauce, Chocolate Filigree and fresh raspberries.
• Chocolate Filigree:.
• Line baking sheet with waxed paper.
• Melt 3/4 cup chocolate melting wafers over low heat or in microwave.
• Fit a #3 plain tip onto pastry bag.
• Fill with the melted chocolate, pipe triangles of melted chocolate onto waxed paper.
• Add crosshatches to each one.
• Set aside til hardened.
• Carefully peel off of waxed paper.
• Store in covered container in cool place.

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.

ULTIMATE WHITE CHOCOLATE MOUSSE WITH CHOCOLATE PHYLLO AND RASPBERRY SAUCE

Steps:

• Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.;
• In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.;
• Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries.

BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350°F.
• On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
• Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
• Make sauce:
• In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
• Make mousse:
• In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
• To make chocolate curls:
• In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
• To serve:
• In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.

RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS

Steps:

• Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
• Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
• Melt chocolate chips (this can be done in a microwave or in a double boiler).
• Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
• Place mousse in refrigerate to set for at least 2 hours.
• To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.