chocolate mousse with raspberrys

colin smith

colin smith

6th July 2011

chocolate mousse with raspberrys

a light crunchy chocolate pastry based, chocolate mousse, served with fresh raspberrys and a drizzle of that fantastic and so cheap polish raspberry syrup


  • Pastry
  • 125g butter
  • 200g flour
  • 1g salt
  • 25g cocoa powder
  • 75g icing sugar
  • 1 whole egg
  • Mousse
  • 240g dark chocolate
  • 240ml double cream
  • x4 eggs, separate egg whites from yolks


Pastry, mix butter, flour, salt, then add cocoa powder, icing sugar, egg and mix briefly, cling film and place within the fridge, when required roll thin and cut or punch out shape, bake at 180c roughly 10mins
Mousse, chop chocolate finely, bring the cream up to the boil, remove from the heat, add chocolate, stir until melted, leave the mix to cool a little then add the egg yolks and beat, whisk the egg whites until you have stiff peaks, then put 1/3 of the egg white mix into the chocolate, fold in slowly, then add the remainder of the egg mix and fold in, this can now be placed into moulds then fridge, or freezer

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