Equipment
- 1 saucespan
- 1 Pyrex style glass bowl
- 1 Bowl
- small ramekins/mould 5-6'
Ingredients
Chocolate Mousse
- 6 eggs, separated
- 300 g Willie’s Cacao Chulucanas Peru 70% Dark Couverture Chocolate Chef’s Drops
- 80 g raw cane sugar
- 450 ml lightly whipped double cream
Coulis
- 250 g raspberries blitzed and sieved
Chocolate Cases
Instructions
- To prepare the chocolate cases, melt dark chocolate in a bowl over simmering water and brush the melted chocolate in the silicone moulds- put in the fridge until set and hard.
- Beat the egg yolks with ½ the sugar.
- Beat the egg whites with the other ½ of the sugar until they form soft peaks.
- Melt the chocolate in a bain marie.
- Combine the chocolate with the egg yolk mixture, then add the lightly whipped cream.
- Fold in the softly peaked beaten egg whites.
- Place in your mould or ramekin, then pipe raspberry coulis into the centre of the mousse, and for more dramatic effect bring the coulis all the way up to the surface to form a small red dot.
- If you are turning out the mousse, keep them in the fridge for an hour first.