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Chocolate Mousse In Chocolate Shells With Raspberry Sauce Recipe

Ingredients

How to make it

  • Melt chocolate, butter and coffee in top of double boiler over simmering water stir occasionally.
  • In small bowl whisk Kahlua into egg yolks.
  • Remove double boiler from heat and gradually whisk Kahlua egg yolk mixture into chocolate.
  • Set aside to cool to room temperature.
  • In a separate large bowl beat egg whites with an electric mixer on low speed until foamy.
  • Turn speed to high and beat until soft peaks form.
  • Beat sugar a little at a time into egg whites and spoon over chocolate mixture but do not fold in.
  • Beat cream in the same mixing bowl with mixer on low speed until thicken.
  • Beat on medium speed until soft peaks form.
  • Fold chocolate mixture with egg whites into cream.
  • Cover with plastic wrap and refrigerate 4-6 hours.
  • To make shells cover back of scallop shells with aluminum foil.
  • Melt chocolate in a microwave or double boiler.
  • Paint chocolate onto foil with a pastry brush (leave small space around edge of shell).
  • Put shells into freezer until firm.
  • Separate shell from chocolate and foil.
  • Peel foil off chocolate leaving a nice chocolate shell that needs to be kept refrigerated until used.
  • To make sauce puree raspberries in a saucepan then add sugar and bring to a boil.
  • Thicken with a mixture of cornstarch and water (2 tablespoons cornstarch in 1/2 cup water).
  • Put one scoop of mousse onto each chocolate shell then top with raspberry sauce.
  • Garnish with fresh raspberries.

People Who Like This Dish 2
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    " It was excellent "
    sparow64 ate it and said...
    HOW did a chocoholic like ME miss a recipe like THIS??

    Saving this one!
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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