- 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
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
Ingredients
Method
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
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.