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
It is possible to read the history of written recipes back into distant history, certainly as far as the ancient Egyptians, and possibly even further than that. However, these, ancient records were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language which describe the preparation 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 tried it feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius describes how the cooks of Roman times used a wide range of spices and herbs, including many that are still in use today for example thyme, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new foods and spices led to a torrent in manuscripts on cookery, some of which still exist in private collections. During the following few hundred years, the wealthy families of Wesstern Europe competed to lay on the most exotic banquets, and because of this cooks and their recipes became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes common in their social group. The arrival of television brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Best_ Easy Chocolate Raspberry Mousse recipe.
