An easy to follow and delicious Chocolate Raspberry Mousse Recipe for our Chocolate Pastry Shells.
This easy to follow chocolate recipe is perfect for special occasions when you want something sweet to finish off your event.
Here’s what you’ll need:
Ingredients for the mousse:
- 150 fresh cream
- 100g dark chocolate chopped
- 1 tablespoon Frangelico nut liquor,
- ½ teaspoon vanilla
- 3 eggs separated.
Ingredients for topping:
- 100 fresh cream
- 100g dark chocolate chopped
- 2 teaspoon Frangelico nut liquor.
- Fresh raspberries (can use another berry if unable to get raspberries)
Here’s how you make these delicious sweet treats:
- Bring 150ml cream to the boil, remove from heat and add 100gr chopped dark chocolate, stir until chocolate is melted add liqueur, leave to cool stirring occasionally until smooth and well mixed.
- In a separate bowl beat the egg yolk until thick and creamy, add to the cooled chocolate cream. Beat egg white until soft pick form and fold into chocolate mixture.
- For the topping bring 100ml fresh cream to a boil, remove from heat and add 100gr chopped dark chocolate stir until chocolate is melted add liqueur, leave to cool stirring occasionally until shiny smooth and well mixed.
- To assemble, arrange size 3 heart coco pastry shells on a baking tray, spoon the mousse into shells.
- Bake in a preheated oven 160 degree Celsius for 5 minutes to set.
- Leave too cool and top with cooled thick chocolate cream, to finish place a whole raspberry on top.
