Wednesday, March 13, 2013

Rich Raspberry Chocolate Mousse Cake


100g 70% plain chocolate , broken into pieces
100g butter
1 tbsp golden syrup
200g Hob Nobs
300g 70% plain chocolate , broken into pieces
4 x 150g punnets raspberries
1 tbsp icing sugar
1 tbsp crème de framboise (raspberry liqueur) or crème de cassis (blackcurrant liqueur), or 1 tsp vanilla essence
600ml whipping cream
double cream , to serve

  • For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
  • Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for an hour to set.
  • For the mousse, melt the remaining chocolate in the same way and allow to cool until lukewarm. Blitz 1 punnet of raspberries the icing sugar and framboise in a food processor to make a quick raspberry coulis. Beat roughly two thirds of the whipping cream until it only just leaves a trail with the whisk. Be careful not to overwhisk the mixture, it's better to whisk too little than too much. Fold in the cooled chocolate very gently, then stir through the remaining whipping cream. Finally swirl in the raspberry coulis. Spread over the biscuit base and return to the fridge for 1 -2 hours to set.
  • Release from the tin and decorate with concentric circles of raspberries. Serve with double cream.

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