Tuesday 15 April 2014

Rich Chocolate Mousse with Raspberries & Buttery Biscuits

A very rich dessert!
Whilst this is a mousse, it's not light and airy like most mousses are, it's more of a very thick cream.  Still nice, but you'll be disappointed if you're looking for light and airy, with lots of bubbles.

We made the mousse and served it topped with fresh raspberries, soaked in kirsch, with home made Buttery Biscuits on the side, so a bit of an effort, but the finished result is pretty impressive.

Serves 4
Preparation time - Mousse - 20 minutes plus setting time
Preparation time - Biscuits - 40 minutes plus 10 minutes cooking time
Preparation time - Raspberries - 15 minutes

For the Mousse
4 standard (65g) Mars bars, we used Asda's own brand equivalent, chopped into pieces
50ml milk
4 tbsp cocoa powder
3 egg whites
Chocolate shavings, to decorate

For the Biscuits                                                            For the Raspberries
125g plain white flour                                                     550g fresh raspberries
50g icing sugar, plus extra for dusting                           4 tbsp kirsch
100g softened butter                                                      2 tbsp icing sugar
1 egg yolk
1 tbsp rose-water or orange juice

  1. Start off by making the biscuit dough.  Sift the flour and icing sugar together into a bowl.  Stir in the butter, egg yolk and rose-water, or orange juice, and beat well to form a soft dough.  Wrap the dough in clingfilm and chill for about 30 minutes
  2. Next, make the mousse.  Put the Mars bars, milk and cocoa into a heavy-based saucepan.  Warm over a gentle heat, stirring constantly, until the chocolate has all melted.  Transfer to a bowl and leave to cool for 15 minutes, whisking frequently with a wire whisk to blend in any pieces of fudge that rise to the surface, leaving a smooth mixture.
  3. Whisk the egg whites in a separate bowl, until softly peaking.  Using a metal spoon, fold a quarter of the egg whites into the chocolate sauce to lighten it.  Then fold in the remainder.
  4. Turn the mixture into 4 small cups, glasses or ramekins, then chill in the fridge to set, for at least 2 hours before serving.
  5. Preheat the oven to 190C.
  6. Remove your biscuit dough from the fridge and roll out on a lightly floured surface to 3mm thickness.  Cut out biscuit shapes and transfer to an oiled baking sheet.  Bake for 8-10 minutes until golden.  Cool.
  7. About 15 minutes before you are ready to serve, place the raspberries in a bowl and sprinkle with the kirsch and icing sugar.  Leave to macerate.

Serve the mousse, topped with the raspberries and chocolate shavings, with the biscuits on the side.  Dust all with icing sugar.


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