Recipe of the Month - Chocolate Raspberry Mousse with Raspberry Coulis

This is the ultimate recipe for a really high quality chocolate as the bitterness of the chocolate contrasts well with either a passion fruit purée or raspberry coulis.

Chocolate Raspberry Mousse with Raspberry Coulis     (Serves 4-6)

300g dark chocolate (72% cocoa solids)

10ml groundnut or sunflower oil

600ml double cream

4-5 tbsp raspberry coulis

To decorate: 50g dark chocolate, grated

Raspberry Coulis:

1. Place 2 small punnets raspberries & 1 tablespoon icing sugar in a food processor and whizz. Pass the mixture through a fine sieve. The sieved mixture should coat the back of a spoon; if not, place in a small saucepan and heat until a coating consistency is achieved. Allow to cool.

For the Mousse:

1. Break the chocolate into pieces and put into a bowl set over a pan of hot water until melted (don't let the water touch the base of the bowl and avoid getting any water into the chocolate).

2. Remove the pan from the heat and stir the groundnut oil into the melted chocolate. Leave the chocolate mixture over the pan of water, but off the heat so that it remains melted.

3. In a separate bowl, gently whip the cream until it thickens slightly - take great care not too over-whip.

4. Pour 4-5 tablespoons of the fruit coulis into the cream and fold in gently.

5. Pour the cooled chocolate into the cream mixture, folding carefully as you do so. This must be done carefully but quickly to prevent the chocolate from becoming grainy.

6. Once combined, spoon into attractive glass dishes to serve individually. Cover with clingfilm and cool in the fridge.

7. Decorate with the grated chocolate and serve with the remianing fruit coulis. This recipe can be made a day ahead and brought out one hour before serving.

If you would like a truly impressive dessert, complete this recipe to stage 6 then: Place the mixture in silicone moulds, or ring moulds lined with clingfilm, and freeze for 24 hours.

Once frozen, remove from the moulds and place each mousse on a baking tray lined with silicone / non-stick paper and pop back into the freezer.

Melt 200g dark chocolate and place each frozen mousse on a fork or skewer and dip carefully into the melted chocolate. Shake gently to remove any excess chocolate. Once the chocolate is set, cover with cling film and place the tray in the fridge for 2-3 hours. Serve, decorated with grated chocolate and the fruit coulis.


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