Prep Time:
25 minutes
Cook Time:
10 minutes plus 2 hours cooling time
Serves:
6
Ingredients
2 Packages (6 ounces each) Driscoll's Raspberries, divided
2 Cups heavy cream, divided
4 egg yolks
1/2 Cup granulated sugar
1 Tbsp. vanilla extract
8 Ounces semi sweet baking chocolate, chopped
Whipped cream
Chocolate curls
1
PLACE 1 package raspberries into a blender or food processor and ADD 1/2 cup cream.
2
PUREE mixture until raspberries are completely broken down.
3
PLACE a fine mesh sieve over a small saucepan.
4
POUR puree into sieve.
5
PUSH puree through sieve into saucepan using a rubber spatula or ladle and DISCARD seeds.
6
HEAT puree mixture over medium heat until just beginning to steam. Do not over cook.
7
SET ASIDE puree mixture.
8
PLACE 4 egg yolks into the bowl of a stand mixer.
9
WHISK about 3 minutes until yolks are thickened.
10
ADD 1/2 cup sugar gradually while continuing to WHISK.
11
STREAM half of warm puree mixture into egg mixture while continuing to WHISK.
12
POUR egg mixture back into sauce pan with remaining puree mixture.
13
COOK over medium-low heart while STIRRING constantly until thickened, about seven minutes.
14
STIR in 1 teaspoon vanilla extract.
15
REMOVE from heat
16
ADD one-third of chocolate and STIR until melted and smooth.
17
ADD half of remaining chocolate and STIR until melted and smooth.
18
ADD remaining chocolate and STIR until melted and smooth.
19
COVER chocolate mixture.
20
CHILL chocolate mixture in refrigerator for 1-2 hours and STIR every 20-30 minutes to speed cooling.
21
WHISK remaining 1 ½ cups heavy cream to stiff peaks.
22
STIR 1/3 of whipped cream into chocolate mixture until smooth.
23
FOLD remaining whipped cream gently into chocolate mixture. Do not over mix.
24
PIPE or SPOON mousse into small glasses or jars.
25
COVER and REFRIGERATE at least 2 hours until ready to serve.
26
GARNISH with fresh whipped cream, chocolate curls, and fresh raspberries.
