Dark Chocolate Mousse Dessert with French Raspberry liqueur

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
1-2 1-2
Dark Chocolate Mousse Dessert with French Raspberry liqueur
Main INGREDIENTS
  • Dairy
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Stoneware Stackable Ramekin
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Stoneware Stackable Ramekin
Ingredients
Method

Ingredients

Base
  • 3 sponge fingers (boudoir biscuits)
  • 2 tablespoons raspberry liquor (Creme de Framboise)
  • 6 fresh raspberries
Mousse
  • 70g Good quality Dark chocolate
  • 1 egg -separated
  • ½ teaspoon vanilla extract
  • 20g sugar
  • 100ml double cream
Glazed raspberry topping
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon raspberry liqueur (Creme de Framboise)
  • 1 teaspoon corn flour mixed with 1 tablespoons of cold water
  • 60g raspberries

  • Method

  • 1
    To make the base
  • 2
    Break the sponge fingers in half and place three halves in the base of each dish.Pour a tablespoon of liqueur into each dish and allow to soak in.Once soaked in press the sponge lightly to fit the base.Place three fresh raspberries on top.
  • 3
    To make the mousse
  • 4
    Melt the chocolate in a bowl over a saucepan of simmering water.Whisk the egg yolk, vanilla and sugar together in a bowl.Once the chocolate has melted, remove from the heat and allow to cool slightly.Stir one tablespoon of the cream into the chocolate.Whisk the egg yolk mixture into the chocolate a little at a time.In a separate bowl, whisk the remainder of the cream until thick but not stiff and stir into the chocolate mixture.In a separate, clean bowl whisk the egg white with a tiny pinch of salt until stiff then fold in to the chocolate mixture.Divide the mousse between the two dishes and place in the fridge for at least 2 hours to set.
  • 5
    To make the glazed raspberries
  • 6
    Gently heat the sugar, lemon juice, raspberry liqueur, cornflour and water until the sugar has dissolved and the mixture has thickened.Stir in the raspberries and continue to cook for a few more seconds until the fruit is well coated. Turn into a small bowl and chill till required.Once the mousse has set top each one with the glazed raspberries and serve.