6 oz semisweet chocolate, chopped or bit, tersweet
1/3 cup fresh raspberries, packed or thawed
3/4 cup whipping cream
1 icing sugar
Directions
In top of double boiler over hot (not boiling) water, melt chocolate;
transfer to large bowl and let cool completely. Stirring occasionally.
In food processor, pure raspberries; press through fine mesh sieve to
make about 1/4 cup pure. Stir into cooled chocolate.
In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in
remaining whipped cream.
Lightly grease and line bottom of four 1/2-cup ramekins or custard
cups, or one 2-cup pt mould, with parchment-paper rounds. Spoon in
mousse. Cover and refrigerate for about 2 hours or until firm.
[Mousse can be refrigerated for up to 2 days.]
Turn mousse out onto dessert plates; remove paper and dust lightly
with icing sugar.
For classy presentation, add a few fresh or barely thawed unsweetened
berries and whipped cream mixture with yogurt, or a sauce made from
pured strained raspberries, sweetened if you wish.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Best: Easy Chocolate Raspberry Mousse Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Easy; Fruit
The History of Recipes
We are able to trace the history of meal recipes back into the distant past, at least as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these old cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to historians is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move on, there are some recipe books from the 1300s ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that is popular today, but rather descriptions of the types of food cooked for the upper classes of that time. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new spices and herbs created an explosion in manuscripts on cookery, many of which are now in private collections. During the next few centuries, the powerful families of Europe competed with each other to offer the best banquets, and as a result chefs and their recipe collections were much in demand. Even so, it wasn`t until the 19th century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing recipes to help cooks of their time. The revolution that is television brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Best_ Easy Chocolate Raspberry Mousse recipe.
