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  1. Exported from MasterCook II

  2. Chocolate Raspberry Mousse

  3. Recipe By : Mimi Markofsky

  4. 24 Preparation Time :

  5. Categories : Chocolate Desserts

  6. Candy And Confections

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 2 pints fresh raspberries

  9. 1/2 cup granulated sugar

  10. 32 ounces semisweet chocolate -- chopped fine

  11. 8 ounces unsweetened chocolate -- chopped fine

  12. 12 egg whites

  13. 3 cups heavy cream

  14. Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush berries into a rough texture. Set aside for a few minutes.

  15. Add chocolates to raspberries and place over a double boiler. Stir

  16. periodically to avoid scorching the chocolate. Keep over low heat until the

  17. chocolate has melted, 25-30 minutes. Remove from heat and set aside to cool.

  18. Beat egg whites until they form soft peaks. Gradually add remaining 1/4 cup sugar; beat until the peaks are stiff but not dry.

  19. Beat heavy cream until it forms stiff peaks.

  20. Add 1/4 of the egg whites to the chocolate, stirring well to incorporate,

  21. lightening the chocolate. Fold in the cream and remaining egg whites, being

  22. certain that no white streaks remain. Keep refrigerated until used.

  23. - - - - - - - - - - - - - - - - - - NOTES : Single recipe yields: 48 ounces

  24. 13 quarts

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