Before starting this Chocolate Mousse with a Raspberry Heart recipe, make sure you have organised all the necessary ingredients.
For the raspberry jelly: Soften the gelatine sheets in cold water.
Heat the Capfruit raspberry purée in a saucepan.
Strain the gelatine sheets...
... and add them to the hot purée.
Combine with a whisk until fully dissolved.
Pour the preparation into a silicone mould with half spheres.
Reserve in the fridge for at least 2 hours.
For the chocolate mousse: Pour the whipping cream into the blender recipient.
Add the cocoa powder.
Mix until you obtain a whipped cream...
... with a thick consistency.
Melt the dark chocolate over a bain-marie.
Combine the two chocolate preparations together.
For the assembly stage: Remove the raspberry half spheres from the mould.
Scoop the chocolate mousse into a piping bag and fill up verrines.
In the centre, place a raspberry half sphere.
Pipe swirls of chocolate mousse all around the raspberry centre. Refrigerate until ready to serve. You can complement this dessert by sprinkling various Scrapcooking® sugar decorations.
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