Dark Chocolate, Amaretto and Raspberry Mouse

Rich, creamy, dark chocolate mousse, made with a dash of Amaretto sweetness, covering a layer of sharp, fresh raspberries.

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If you love chocolate as much as me, then this recipe is one you NEED to try! I am not very experienced in making mousses, but they are really easy to put together. There is no cooking involved, just melting and whisking, so it’s quite difficult to go wrong!

Another big plus of this recipe is that it is gluten free, which is the main reason I came up with it! My sister is gluten intolerant, so I wanted to make something she would be able to eat.

I have spiced up my chocolate mouse recipe by putting some fresh raspberries in the bottom of the pots, which provide a welcome sharp note, and I have added a swig of Amaretto, which gives an extra hint of sweetness.

One thing I would say about this recipe is that it is very rich. I  made very generous portions, (I was really full after eating one!), so you could easily make this into about 10 smaller portions, if you aren’t as greedy as me! I served mine after a beef fondue dinner, and they finished it off perfectly, so if your cooking for guests who love chocolate, then this recipe is for you!

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Variations: The dark chocolate could be exchanged for white, to make a white chocolate and raspberry mouse, and the raspberries could be swapped for another fruit such as strawberries or orange.

Ingredients: Makes Seven Large Pots

  • 300g Dark Chocolate
  • 3 Eggs, separated
  • 300ml Double Cream
  • 100g Butter
  • 2tbsp Caster Sugar
  • 2tbsp Amaretto
  • 50ml Milk

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To Make:

Make sure you have 7-8 dishes or wine glasses ready to spoon your mousse into.

Weigh out the chocolate, butter and milk into a heatproof bowl, place over a pan of simmering water, until the chocolate melts.

Whisk the egg yolks and amaretto into the chocolate.

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Meanwhile, whisk the double cream until it forms soft peaks.

Whisk the egg whites until they form stuff peaks, then add the caster sugar. Continue to whisk for a few minutes until glossy.

Fold the cream and chocolate into the egg whites, bit at a time, with a large metal spoon, until fully incorporated. Make sure not to knock out all the air!

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Put five raspberries into the bottom of each dish, mask up with a fork to form a kind-of purée.

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Spoon the chocolate mousse mixture over the top of the raspberries, until each dish is almost full.

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Chill the mousses in the fridge for at least four hours before serving.

Dust the top of each mousse with cocoa powder and decorate with fresh raspberries.

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Serve after dinner, straight out of the fridge, delicious!

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