Chocolate-Raspberry Mousse

Yield

• 6 individual servings.
• Enough for two 9” square layers.

Ingredients

• 6 oz (170 g) raspberries
• 2 cups (480 mL) heavy cream, divided
• 4 egg yolks
• 1/2 cup (100 g) granulated sugar
• 1 tsp. vanilla extract
• 8 oz (230 g) semi sweet baking chocolate, chopped

Steps

1. Place raspberries into a blender or food processor and add 1/2 (120 mL) cup cream. Puree mixture until raspberries are completely broken down.
2. Place a fine mesh sieve over a small saucepan. Pour puree into sieve. Push puree through sieve into saucepan using a rubber spatula or ladle and discard seeds.
3. Heat puree mixture over medium heat until just beginning to steam. Do not over cook. Set aside puree mixture.
4. Place 4 egg yolks into the bowl of a stand mixer. Whisk about 3 minutes until yolks are thickened. Add sugar gradually while continuing to whisk.
5. Stream half of warm puree mixture into egg mixture while continuing to whisk. Pour egg mixture back into sauce pan with remaining puree mixture. Cook over medium-low heart while stirring constantly until thickened, about seven minutes.
6. Stir in 1 teaspoon vanilla extract. Remove from heat. Add chocolate in thirds, stirring until melted and smooth at each addition.
7. Cover chocolate mixture. Chill chocolate mixture in refrigerator for 1-2 hours and stir every 20-30 minutes to speed cooling.
8. Whisk remaining 1 ½ cups (360 mL) heavy cream to stiff peaks.
9. Stir one third of whipped cream into chocolate mixture until smooth. Fold remaining whipped cream gently into chocolate mixture. Do not over mix.
10. Pipe or spoon mousse into small glasses or jars. Cover and refrigerate at least 2 hours until ready to serve.

Source

https://www.driscolls.com/recipes/raspberry-chocolate-mousse