Chocolate Mousse with Fresh Raspberries
|Heavy cream||3 3⁄4 Cup (60 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Semi sweet chocolate||8 Ounce, chopped|
|Raspberries||1 Cup (16 tbs)|
|Chocolate curls||1⁄2 Cup (8 tbs) (For Garnish)|
In a deep bowl, lightly whip 3 cups of the cream and flavor it with the rum, if you like.
In another deep bowl, whip the remaining 3/4 cup cream with the sugar and vanilla until stiff peaks form.
Melt the chocolate in a double boiler over barely simmering water.
Add 1 cup of the lightly whipped cream to the chocolate and whisk to combine the two.
Stir the chocolate mixture gently until it becomes the same consistency as the remaining lightly whipped cream.
Fold the chocolate mixture into the remaining lightly whipped cream until they are a smooth, homogenous mixture. (Do not overmix.)
Place a few raspberries at the bottom of each of six 6-ounce wineglasses.
Pipe or spoon the chocolate mousse into each glass to within 1 inch of the top.
Divide the remaining raspberries evenly and place on top of the mousse in each glass.
Using a medium star tip, pipe a rosette of the stiffly whipped cream on top of the berries.
Refrigerate the mousse for at least 3 hours.
Garnish with chocolate curls just before serving.