There is something delightfully therapeutic about dessert mousses, pudding & custards. Warranted, a warm, melting lava cake falls deliciously into this category as well but sometimes a thick, cold, creamy pudding makes all things magically right in the world.
I’m not much of a pie girl, although I would never turn one down.
Cake and I have a cordial relationship and have known to cozy up to each other on occasion.
Ice cream and I have something rare and beautiful and it’s a well known fact that if heaven doesn’t serve ice cream, I’m seriously renegotiating the terms of my contract.
But at the end of the day, it’s a thick mousse or a warm molten brownie that are my two true loves of dessert. Our relationship transcends comprehension and I firmly believe were I to be buried in a vat of chocolate pudding, it would possess the power to bring me back to life, if only to indulge guiltlessly upon it once more.
I’ve had a million chocolate & raspberry recipes running through my head lately and deciding what to do has been a bit of a challenge. Eventually I’ will get around to making all of them but I had to start with my true love; a mousse.
A French silk chocolate mousse naturally. (did you expect anything less?)
I’m just going to get this out of the way; I understand chocolate and raspberries are such a prevailing combination they border on cliche; but I’m disinclined to give a hoot one way of the other. Their tastes fuse brilliantly and their colors compliment each other as perfectly as well trained dance partners. They can tango through a cupcake; twirl perfectly through a cake waltz and shimmy through a rumba custard.
So, I made one. And I ate it. And I liked it. And all was good…..and then I shared it.
- 1½ cup Heavy whipping cream
- 1 cup Semi-sweet chocolate
- ⅓ cup Butter
- ⅓ cup Sugar
- 2 tablespoons Sugar
- 2 Egg yolks, lightly beaten
- ¼ cup Godiva chocolate liqueur
- ¾ cup Heavy whipping cream
- 3 tablespoons Sugar
- ¼ cup Fresh raspberries, mashed but no pureed
- Add 1 cup of the cream, chocolate, butter and sugar to a medium saucepan and cook over low heat, until completely melted; stirring constantly.
- Remove from heat and pour ½ of the mixture into the eggs to temper, whisking constantly.
- Return the egg & chocolate to the pan and cook over medium heat until mixture thickens.
- Remove from heat and stir in liqueur.
- Place the whole pan in a large bowl of ice water and let stand; stirring in intervals until chocolate cools completely and stiffens.
- Meanwhile, in a separate bowl combine remaining ¼ cup of whipping cream and 1 tablespoon of sugar. Mix on high until soft peaks form.
- Once chocolate is cooled, gently fold in whipped cream until completely incorporated.
- Pour chocolate into ramekins ½ way to the top. Set aside.
- In a medium bowl, combine whipped cream and sugar and mix until thick peaks form.
- Gently fold in mashed raspberries.
- Add more sugar if needed, but should be a little tart to contrast with the richness of the chocolate.
- Pour raspberry cream over the chocolate in the ramekins & smoothe the tops.
- Place ramekins in the refrigerator and chill for a minimum of 2-3 hours.