WHITE CHOCOLATE MOUSSE WITH RASPBERRIES
This chocolate mousse is made without eggs, so it has a lighter body to it, and is not as filling, which is good after a dinner that features very heavy meals. The mousse is very easy to make, and since chocolate is known to create obsession you will love this combination. Use fine gourmet chocolate for the mousse, as it will give a better taste than a usual $2 bar.
4 servings:
150 mL/5 fl oz milk
1/2 vanilla bean, seeds scraped
1 sheet of gelatine
200 g/7 oz white chocolate, preferably gourmet
about 20 fresh fine raspberries
200 mL/7 fl oz cream
some honey for garnish
Pour the milk into a saucepan and add the scraped vanilla seeds and the vanilla bean. Heat up the milk gently until it starts to barely boil, then remove from the heat and let the vanilla flavor infuse for about 10 minutes. While you wait, soak the gelatine leaf in cold water for about 4-5 minutes to soften it up. Then, remove the vanilla bean from the milk and reheat it, dissolve the gelatine in it, and then add the chopped chocolate and let it dissolve. Stir to make sure the mixture is even, and keep it warm while dissolving everything. Then remove from heat.
Prepare moulds in which you want to pour your mousse. Place five raspberries on the bottom of each mould. Whip the cream to soft peaks and then fold it into the cooled (but not cold and stiff!!!) chocolate mousse mixture. Then pour it into the moulds, covering the raspberries and up to the top. Bang the moulds a few times against the table to remove as many air bubbles as possible. Even the mousse surface with a knife. Refrigerate for at least 3 hours, until the chocolate mousse is set, and then remove it carefully from the moulds, garnish with some honey, and serve.