Best Rich Chocolate Mousse With Dark Fruit Surprise Recipes

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.

DARK CHOCOLATE MOUSSE

Steps:

• In a double boiler, melt chocolate and butter together, stirring occasionally with a whisk. (If you don't have a double boiler, use a heatproof bowl set over a pot of barely simmering water, making sure the bowl isn't touching the water.) Meanwhile, in a stand mixer fitted with a whisk attachment, whip egg yolks and 2 tablespoons sugar at high speed, 2 minutes, until it reaches the "ribbon stage"-i.e., the batter resembles a ribbon when you lift the whisk.
• Pour warm chocolate mixture into a large mixing bowl. Using a rubber spatula, quickly fold the egg yolk mixture into the chocolate, stopping after the mixture is combined three-fourths of the way. Set aside.
• In a stand mixer fitted with a whisk attachment, whip the egg whites and salt at medium speed until the mixture is frothy and forms soft peaks, 1 minute. With the mixer still running, slowly add the remaining 4 tablespoons of sugar in a steady stream, then turn mixer to high and whip until medium peaks form, 1 more minute.
• Fold a quarter of the egg whites into the chocolate mixture to lighten, then fold in the remaining egg whites gently but thoroughly using the following method: Look at the mixing bowl like a clock-the top is 12 o'clock, the bottom 6 o'clock. Place the rubber spatula, point side down, into the bowl at 12 o'clock. Stir the mousse clockwise around the edge of the bowl to 9 o'clock, while turning the bowl counterclockwise. Repeat, about 6 times, until there are no more visible egg whites.
• In a stand mixer fitted with a whisk attachment, whip the vanilla extract and heavy cream at medium speed, 30 seconds. Then turn to high and whip until medium peaks form, 1 more minute. Fold whipped cream into mousse gently but thoroughly, using the clock method from Step 4. Makes 4 cups mousse.
• Assembly: Evenly divide mousse into 8 individual serving bowls (an ice cream scoop works well for this). Chill in the refrigerator to set, 2 hours or up to overnight. Serve with additional whipped cream dolloped on top.

RICH CHOCOLATE MOUSSE WITH DARK FRUIT SURPRISE

Steps:

• In a heavy based pan place the fruit, the water and 2 Tbsp Brandy (or juice, if you prefer).
• Heat until just under boiling, add sugar and Cornflour, stir and boil for 5 minutes.
• Reduce heat if too much liquid is evaporating.
• In 4 small Ramekin dishes, place the sponge cake and drench in brandy (Use a fresh fruit juice if you dont want to use alcohol, but use less).
• Cover with the"jam" you have just made.
• Set aside and refrigerate when cool.
• Break chocolate into a glass bowl and heat over a Bain Marie until it melts, remove from heat and place on a damp cloth so you can beat the mixture without it slipping around.
• Beat the egg yolks and add them to the chocolate, beating thoroughly until it is homogenized.
• Add kirsch, brandy or juice and beat again.
• Leave to cool for 15 minutes.
• Beat up the egg whites till the soft peak stage, then fold them into the chocolate mixture.
• Spoon the mousse over the chilled sponge and jam in the ramekins.
• Cover with foil and chill for at least 2 hours (or if your in a hurry shove'em in the freezer for 20 minutes and then put them in the fridge, not as nice but ok in an emergency).
• To serve add a dollop of whipped cream and some shaved chocolate.