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Chocolate Raspberry Mousse

MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Dessert
Recipe Preparation Level: moderate
    10 oz frozen raspberries in syrup
    1/2 cp choc genache (see below)
    2 1/2 tsp gelatin
    2 TBS. Chambord
    1 2/3 cp cream
    1/4 cp sugar

    Defrost and sieve raspberries (be sure to press all the pulp through).Reduce the rasp. to 1/2 cp (in sauce pan over med-low heat) while rasp. are
    reducing, soften gelatin with 3 TBS. water. Add the gelatin, genache and chambord to the rasp., cover and place in the refrigerator for 20 min.
    While rasp. is cooling, whip cream with sugar until stiff. Fold in rasp.mixture, cover and leave in refrigerator for about 45 min, or until firm.
    Pipe the mousse on the cooled decadence in a nice pattern.
    - Ken Paris

    GENACHE:
    20 oz. bittersweet choc (finely chopped)
    1 3/4 cp cream
    1/4 cp superfine sugar
    1 TBS chambord

    Place choc. in heat-proof bowl. Bring cream and sugar just to boil (mixing to dissolve sugar) and pour over chocolate, let sit for 1 min. Then stir to
    dissolve (try not to stir in air bubbles). Add chambord. Cover and let cool for about 1 hr.

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