Dark Chocolate Mousse with Raspberries
Whipped cream
4c fresh Raspberries
1- 6.8oz size bar, Hershey's Special Dark Chocolate
1c Hershey's Special Dark Chocolate powder
2.25c white sugar
4c heavy cream
4t vanilla extract
4t unflavored gelatin
1/4c cold water
1/2c boiling water
Combine gelatin and cold water, stir well and allow gelatin to soften for 10 minutes
Add boiling water to gelatin and stir well, allow to cool a bit, very warm.
Mix the chocolate while it cools
Combine chocolate powder and sugar, mix well, add cream and vanilla, whip till it forms stiff peaks
Add gelatin and mix well, hold in fridge for at least 2 hours to firm up
Layer the mousse with the berries and whipped cream, grate the chocolate bar for garnish and add some chocolate hazelnut crepes
Makes about six two cup sized servings
These had folks sounding like Andrew Zimmern, "Mmmmmm! Ohhhhhh! That is so good!"
Whipped cream
4c fresh Raspberries
1- 6.8oz size bar, Hershey's Special Dark Chocolate
1c Hershey's Special Dark Chocolate powder
2.25c white sugar
4c heavy cream
4t vanilla extract
4t unflavored gelatin
1/4c cold water
1/2c boiling water
Combine gelatin and cold water, stir well and allow gelatin to soften for 10 minutes
Add boiling water to gelatin and stir well, allow to cool a bit, very warm.
Mix the chocolate while it cools
Combine chocolate powder and sugar, mix well, add cream and vanilla, whip till it forms stiff peaks
Add gelatin and mix well, hold in fridge for at least 2 hours to firm up
Layer the mousse with the berries and whipped cream, grate the chocolate bar for garnish and add some chocolate hazelnut crepes
Makes about six two cup sized servings
These had folks sounding like Andrew Zimmern, "Mmmmmm! Ohhhhhh! That is so good!"
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