- Chocolate mousse
- 750g 64% Dark Chocolate
- 150g 38% Milk Chocolate
- 600g Cream
- 8 Yolks
- 100g Sugar
- 900g Semi-whipped Cream
- Raspberry snow
- 100ml Les Vergers Boiron Raspberry puree
- 100ml water
- 1 lime – juiced
- mix all together and cover in liquid nitro and mix again
- Raspberry sorbet
- 300ml Les vergers Boiron Raspberry puree
- 2 whole limes juiced
- 75g nappage
- 1 egg white
- Raspberry gel
- 200ml Les vergers Boiron Raspberry puree
- 100ml “50-50” simple syrup
- 3g agar
- Garnish
- As required Fresh basil
Recipe: Raspberries and Chocolate Mousse by Adam Handling
Recipe: Raspberries and Chocolate Mousse by Adam Handling
This creamy and delicious chocolate mousse recipe from chef Adam Handling is accompanied by nitro raspberries and a basil garnish. For your free sample of Les Vergers Boiron fruit puree - email [email protected]
Ingredients
Method
For the chocolate mousse:
• Boil the cream, pour over chocolate and make a ganache
• Make a sabayon with yolk and sugar
• Add it to the ganache
• Fold the semi-whipped cream
• Sit in container and spoon on plate
For the raspberry snow:
• Mix all ingredients together and cover in liquid nitro and mix again
For the raspberry sorbet:
• Mix all the ingredients except egg whites and add to ice cream machine
• When sorbet is almost finished, drop in the egg white to increase velocity
For the raspberry gel:
• Mix all together and bring to the boil
• Allow to cool and blend
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