Try this exquisite Chocolate Raspberry Mousse from Harper Macaw.
View the original recipe page.
Ingredients:
¼ cup sugar
⅛ cup water
7 egg yolks
1 whole egg
4.5 oz dark chocolate (70% or higher), melted
½ cup seedless raspberry jam, warmed
1 cup heavy cream
Directions:
Whip heavy cream till very soft peaks are reached. Be careful not to over whip as this will create air bubbles and cause the mousse to taste heavy and dense. Chill.
Bring the sugar and water to a boil and cook over low heat till thermometer reaches 120 degrees celsius.
As the sugar syrup is cooking, whisk the yolks and egg in a stand mixer on high for five minutes.
Once the sugar syrup reaches 120 degrees celsius, drizzle slowly into the eggs as they are whisking on high speed. Pour down the side of the bowl so the whisk doesn’t catch the stream.
Continue to whisk until the eggs and sugar syrup have cooled down, about 5 minutes. You can test this by touching the side of the bowl.
Meanwhile combine the melted chocolate and warmed raspberry jam.
Once the egg mixture has cooled, slow the speed down to low and gradually add the chocolate raspberry mixture.
After everything is incorporated, remove bowl from stand mixer.
With a spatula, gently fold in one third of the whipped cream until everything is incorporated, continue with the second third and the last third.
Spoon into serving dishes or bowls and refrigerate.
*The flavor of this mousse will only get better after 1-2 days. Best served at room temperature. Enjoy as is or, if you want to get fancy, with your favorite brownie, an extra spoonful of raspberry jam and whipped cream.
