RASPBERRY CHOCOLATE MOUSSE
Gelatine is made from animal collagen, but if you’re a vegetarian
or vegan, you can still make delicious desserts using
alternatives such as Agar, Carrageen or vegetable gums.
or vegan, you can still make delicious desserts using
alternatives such as Agar, Carrageen or vegetable gums.
Per serving : 115kCal / Carbs 14g / Protein 4g / Fat 6g
Ingredients
1 tbsp Raspberry Liqueur
1 tbsp Milk
3/4 tsp Gelatine
85g Baking Chocolate (roughly chopped)
4 Eggs (separated)
4 tbsp Sugar
1 tsp Vanilla Extract
pinch of Salt
How to make it
- Begin by whisking together the liqueur, milk and gelatine in a small bowl before leaving to set.
- Meanwhile, create a bain-marie by placing a glass bowl atop a saucepan half filled with boiling water. Place the chocolate in the glass bowl and gently whisk until it has completely melted and there are no lumps.
- Put the chocolate to one side and place another glass bowl atop the saucepan. In the bowl, combine the egg yolks, 3 tablespoons of sugar and a pinch of salt. Whisk constantly until the sugar dissolves and then add the gelatine mixture and melted chocolate. Continue to whisk until the gelatine dissolves before removing from the heat.
- In a large bowl, beat the egg whites until they form stiff peaks. Once the eggs have reached this consistency, fold them into the chocolate mixture and then divide between 8 ramekins. Refrigerate the chocolate mousses for at least 2 hours before serving and garnish with fresh raspberries or whipped cream.