Chocolate Mousse

• Produce

  • 1 Raspberries

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 70 g Caster sugar
  • 25 g Cocoa powder
  • 150 g Godiva chocolate
  • 75 g Sugar

• Dairy

  • 350 ml Double cream
  • 100 ml Whole milk

• Liquids

  • 60 ml Water

• Other

  • 2 Gelatine sheets

Found on ohsprinkles.com

Ingredients

• 300ml double cream
• 100ml whole milk
• 2 egg yolks
• 70g caster sugar
• 150g Godiva chocolate (72% cocoa solids)
• raspberries
• 2 gelatine sheets
• 75g sugar
• 60ml water
• 25g cocoa powder
• 50ml double cream

Directions

• The day before serving make the mousse. Heat 100ml double cream and the milk in a saucepan until just boiling. In a bowl whisk egg yolks and sugar until pale. Slowly pour some of the hot liquid in the egg yolk mix and whisk continuously to warm it up. Pour the egg yolk mix in the saucepan with the rest of the liquid. Cook on low heat until thickened. Chop the chocolate coarsely and put in a bowl. Pour the hot liquid through a sieve over he chocolate and stir until smooth. Leave to cool slightly. Whip the rest of the cream to soft peaks and fold it in with the chocolate custard. Transfer to your mould, add raspberries and freeze overnight.
• Soak the gelatine in cold water for 10 minutes. Combine the rest of the ingredients in a saucepan and heat until just boiling. Squeeze out the excess water from the gelatine sheets and add to the saucepan. Whisk until smooth. Pour through a sieve in a bowl. Leave to cool slightly. Remove the frozen mousse from the moulds and place on a wire rack. Pour the chocolate glaze over the mousse cakes and transfer to a small cake card. Decorate with raspberries and chocolate shards if you like.