Raspberry Mousse in a Chocolate Basket Recipe
I suggest you prepare a delicate and fragrant dessert for your half: raspberries, chocolate, whipped cream… Dessert is portioned, so you can cook it with a margin so that everyone has enough. I am sure that this delicacy will appeal to both adults and children.
Servings
2
Cook Time
45minutes
Servings
2
Cook Time
45minutes
Ingredients
Instructions
  1. I have prepared two portions of dessert, and all my products are designed for this amount. I’ll serve dessert in a chocolate basket, so we’ll cook it first. We will need any containers suitable in size and shape. I got these molds – they will become the basis for the basket. First, put the molds in the freezer.
  2. On the plastic wrap, draw a circle with a diameter equal to the bottom of the mold + the height of the two sides. Turn the film over to the other side and lightly lubricate it with vegetable oil (I use a cotton pad). Melt the chocolate in a water bath or in a microwave oven – as it is convenient for anyone. Cover the drawn circle with hot chocolate. This can be done with a pastry bag or simply with 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. Allow the chocolate to cool slightly and thicken slightly.
  3. We take the mold out of the freezer and carefully transfer the film with the chocolate circle into an inverted form. Put it in the freezer for 5 minutes.
  4. The chocolate is completely frozen. Carefully remove it from the mold and release it from the film. Here are the baskets we have. Now you can fill them with any filling you wish. I’ll make a raspberry mousse.
  5. Heat part of the cream (50 ml), but do not bring to a boil. Add the gelatin to the cream and stir 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 filtered through a sieve.
  6. Add the raspberry puree to the gelatin cream 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 down to room temperature) and gently mix with a spatula, moving from bottom to top.
  8. Raspberry mousse is ready. It turns out to be 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 as desired.
  10. Bon appetit! P.S. Well, I tried it! In my opinion, the taste is similar to the Bird’s Milk candy, only not with vanilla filling, but with raspberries)
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