Chocolate Raspberry Mousse

Instructions

1. Step 1

   Combine 200 gr of the raspberries with 2 tbsp (25 gr) of the sugar in the saucepan. Cook over medium heat, stirring and crushing the berries, until juicy and slightly thickened.

   Timer: 6 min (fixed)

   Ingredients used: 25.0 gr Granulated Sugar, 200.0 gr Raspberry

   Cookware: saucepan

2. Step 2

   Press the raspberry sauce through the fine-mesh sieve into a bowl. Discard the seeds and let the sauce cool completely.

   Timer: 15 min (fixed)

   Cookware: fine mesh sieve, mixing bowl

3. Step 3

   Heat ½ cup (120 ml) of the cream in the clean saucepan over medium heat until steaming, then remove it from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Heavy Cream

   Cookware: saucepan

4. Step 4

   Place the chocolate in the heatproof bowl and pour the hot cream over it. Leave undisturbed for 2 minutes, then whisk until smooth and glossy.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Dark Chocolate

   Cookware: Heatproof Bowl, whisk

5. Step 5

   Let the ganache cool until no longer warm but still fluid.

   Timer: 10 min (fixed)

   Cookware: Heatproof Bowl

6. Step 6

   Combine the remaining 1 ¼ cup (280 ml) cream and 1 ¼ tbsp (15 gr) sugar with the vanilla and salt in the mixing bowl. Beat until soft peaks form.

   Timer: 4 min (fixed)

   Ingredients used: 0.5 gr Fine Salt, 15.0 gr Granulated Sugar, 280.0 ml Heavy Cream, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

7. Step 7

   Fold one-third of the whipped cream into the cooled ganache to lighten it. Gently fold in the rest just until evenly combined.

   Timer: 3 min (fixed)

   Cookware: Heatproof Bowl, spatula

8. Step 8

   Divide half of the mousse among the serving glasses. Spoon in the cooled raspberry sauce, add the remaining mousse, and gently swirl each portion once or twice.

   Timer: 4 min (fixed)

   Cookware: serving glass

9. Step 9

   Cover and refrigerate at 4°C or colder until firmly set.

   Timer: 180 min (fixed)

   Cookware: serving glass

10. Step 10

    Top the chilled mousses with the remaining 50 gr raspberries before serving.

    Ingredients used: 50.0 gr Raspberry

    Cookware: serving glass