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
Transcribed cooking instructions as an idea can be traced back into distant history, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these early cookbooks were just very simple hieroglyphic recipes for preparing food.
During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, entrees and desserts, something we still use today. He also tells us how the ancient Romans used a wide range of aromatic flavours, including a few that are still present in modern kitchens like basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, such as coriander, parsley, and basil. These new spices and herbs caused a surge in books on cookery, most of which are now in private collections. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Best_ Easy Chocolate Raspberry Mousse recipe.
