CHOCOLATE PURSES WITH RASPBERRY RHUBARB MOUSSE

CHOCOLATE PURSES WITH RASPBERRY RHUBARB MOUSSE image

Yield purses

Number Of Ingredients 17

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Ingredients

Rhubarb raspberry Mousse
1 1/2 c Fresh or frozen rhubarb about 1/2 lb. finely diced
1/3 c Sugar
1 ts Unflavored gelatin
1/4 c Sour cream
1/2 c Fresh raspberries
1/2 c Heavy cream, well chilled
Raspberry Sauce
2 c Fresh raspberries
5 tb Confectioner's sugar
Molding Chocolate
7 oz Semisweet chocolate, grated
2 oz Unsweetened choclate, grated
1/4 c Light corn syrup
1 1/2 ts Rum or cognac
Confectioner's sugar, for kneading and rolling
Preparation-Combine rhubarb/ sugar in a med pan Cover/simmer over low 8-10 mins until rhubarb is very soft.Puree. Put puree in med plastic mixing bowl/set aside Put 2 TBLS cold water in small pot sprinkle gelatin over. Set aside/soften 5mins. Heat mixture over low swirl until gelatin is dissolved/ no grains remain. Stir gelatin into pureed rhubarb/allow to cool Then fold sour cream/berries into puree In chilled bowl, whip cream at high until soft peaks. Do not overbeat Gently fold cream into fruit mix with rubber spatula. Cover mousse/refrig until set abt 4 hours. SAUCE: Combine berries and conf.sugar in small pan. Cook over low until berries are soft, about 3-4 mins. Puree. Strain through fine-strainer into small bowl Discard seeds Stir 2 TBLS cold water into suace to thin Refrige. PREPARE CHOCOLATE: Microwave chocolates on high until melted Add corn syrup and liquor.Mix choc strongly untilit thickens/leaves sides of bowl to form soft mass. The stirring should take MAX one min. do n

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.