Raspberry Mousse Dessert
Ingredients
Raspberry Mousse
Raspberry puree (no sugar) (pureed)
120 g
White chocolate
110 g
Heavy cream (30%+ fat) (hot)
100 g
Gelatin
0.5 tsp
Water
15 ml
Heavy cream (cold) (cold)
100 g
Raspberry Filling
Raspberry puree (no sugar) (pureed)
80 g
Sugar
15 g
Gelatin
0.5 tsp
Water
15 ml
Fresh raspberries
100 g
Chocolate Crunch
Cocoa butter
80 g
White chocolate
120 g
Instructions
Prepare raspberry puree
Cook fresh raspberries over low heat for 7-8 minutes, stirring occasionally. Blend with immersion blender and strain through a sieve to remove seeds.
Bloom the gelatin
Sprinkle gelatin over water and let it bloom for 5 minutes.
Make raspberry mousse base
Add 120g raspberry puree to white chocolate, hot cream and bloomed gelatin. Blend until smooth and homogeneous.
Chill mousse base
Cover mousse base with plastic wrap in contact and refrigerate for 2-3 hours until completely cooled.
Whip cold cream
Whip 100g cold heavy cream to soft peaks.
Combine mousse
Whip the chilled raspberry base with mixer for 2 minutes, then fold in whipped cream gently with spatula.
Prepare raspberry filling
Mix 80g raspberry puree with sugar (optional), bloomed gelatin and fresh raspberries.
Assemble in molds
Fill silicone molds with mousse, add raspberry filling in the center using piping bag.
Freeze desserts
Freeze assembled desserts for 24 hours until completely frozen.
Make chocolate crunch coating
Melt cocoa butter and white chocolate together using double boiler or microwave.
Original recipe
Storage
Keep frozen until serving. Thaw in refrigerator 10-15 minutes before serving for best texture.
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