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Print Recipe
 Raspberry Mousse in a Chocolate Basket Recipe
I suggest that you prepare your half a delicate and flavorful dessert: raspberries, chocolate, whipped cream… Dessert is portioned, so you can make it with a reserve, so that everyone has enough. I am sure that this delicacy will appeal to both adults and children.
Course Birthday Food Dishes, Children's Food, Christmas Food Dishes, Desserts, Easter Food Dishes, Holiday Food, New Year Food Dishes, Valentine's Day Food
Cuisine Swedish
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food, Christmas Food Dishes, Desserts, Easter Food Dishes, Holiday Food, New Year Food Dishes, Valentine's Day Food
Cuisine Swedish
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. I made two servings of dessert, and all my products are designed for this amount. I will serve dessert in a chocolate basket, so we will make it first. We will need any containers that are suitable in size and shape. I got these ramekins – they will be the basis for the basket. To start, put the forms in the freezer.
    I made two servings of dessert, and all my products are designed for this amount. I will serve dessert in a chocolate basket, so we will make it first. We will need any containers that are suitable in size and shape. I got these ramekins – they will be the basis for the basket. To start, put the forms in the freezer.
  2. On the food wrap, draw a circle with a diameter equal to the bottom of the mold + two sides ' heights. Turn the film to the other side and lightly smear it with vegetable oil (I use a cotton pad). Melt the chocolate in a water bath or in a microwave – as convenient for anyone. Cover the drawn circle with hot chocolate. This can be done with a pastry bag or just a spoon. You can do everything symmetrically and neatly, but I wanted to give a little carelessness, emphasize "home cooking", so I just smeared the chocolate with a spoon. Let the chocolate cool slightly and thicken slightly.
    On the food wrap, draw a circle with a diameter equal to the bottom of the mold + two sides ' heights. Turn the film to the other side and lightly smear it with vegetable oil (I use a cotton pad). Melt the chocolate in a water bath or in a microwave – as convenient for anyone. Cover the drawn circle with hot chocolate. This can be done with a pastry bag or just a spoon. You can do everything symmetrically and neatly, but I wanted to give a little carelessness, emphasize "home cooking", so I just smeared the chocolate with a spoon. Let the chocolate cool slightly and thicken slightly.
  3. We take the form out of the freezer and carefully transfer the film with the chocolate circle to the inverted form. Remove to the freezer for 5 minutes.
    We take the form out of the freezer and carefully transfer the film with the chocolate circle to the inverted form. Remove to the freezer for 5 minutes.
  4. The chocolate is completely frozen. Carefully remove it from the mold and release from the film. These are the baskets we got. Now you can fill them with any filling you want. I'll make a raspberry mousse.
    The chocolate is completely frozen. Carefully remove it from the mold and release from the film. These are the baskets we got. Now you can fill them with any filling you want. I'll make a raspberry mousse.
  5. Part of the cream (50 ml) to heat, but do not bring to a boil. Add the gelatin to the cream and mix until completely dissolved. I have instant gelatin, it does not require pre-soaking (if you have another gelatin, follow the instructions). If desired, the mixture can be strained through a strainer.
    Part of the cream (50 ml) to heat, but do not bring to a boil. Add the gelatin to the cream and mix until completely dissolved. I have instant gelatin, it does not require pre-soaking (if you have another gelatin, follow the instructions). If desired, the mixture can be strained through a strainer.
  6. Add the raspberry puree to the cream with gelatin and mix well until smooth.
    Add the raspberry puree to the cream with gelatin and mix well until smooth.
  7. Beat the remaining cream with a mixer until weak peaks, adding powdered sugar. In two steps, enter the mixture with raspberries into them (previously it should cool to room temperature) and gently mix with a spatula, moving from bottom to top.
    Beat the remaining cream with a mixer until weak peaks, adding powdered sugar. In two steps, enter the mixture with raspberries into them (previously it should cool to room temperature) and gently mix with a spatula, moving from bottom to top.
  8. Raspberry mousse is ready. It turns out very airy, with a pleasant sourness, and holds its shape well.
    Raspberry mousse is ready. It turns out very airy, with a pleasant sourness, and holds its shape well.
  9. Fill the chocolate baskets with a pastry bag with a nozzle or just a spoon. Decorate at will.
    Fill the chocolate baskets with a pastry bag with a nozzle or just a spoon. Decorate at will.
  10. Bon appetit! P.S. Well, I tried it! In my opinion, the taste is similar to the candy "bird's milk", only not with vanilla filling, but with raspberry)
    Bon appetit! P.S. Well, I tried it! In my opinion, the taste is similar to the candy "bird's milk", only not with vanilla filling, but with raspberry)

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