Recipe
Chocolate Mousse In Chocolate Shells With Raspberry Sauce Recipe
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Chefmeow / All my dishes 1 year, 8 months ago
CHOCOLATE MOUSSE IN CHOCOLATE SHELLS WITH RASPBERRY SAUCE
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCarthy Estate in Fate, Texas in 1988.
Prep:15m Cook:10m Servings:9
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 Chefmeow |
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Fans
Ingredients
- 2 pounds bittersweet chocolate broken into pieces
- 8 tablespoons unsalted butter
- 2/3 cup coffee
- 2/3 cup Kahlua
- 4 egg yolks
- 8 egg whites at room temperature
- 8 tablespoons granulated sugar
- 2 cups heavy cream
- Chocolate Shells:
- Scallop shells or like sized shallow dishes
- 3/4 pound bittersweet chocolate
- Raspberry Sauce:
- 4 pints fresh raspberries
- 4 cups sugar
- 2 tablespoons cornstarch
- Fresh raspberries for garnish
Directions
- 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.
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sparow64 9 months ago said:
HOW did a chocoholic like ME miss a recipe like THIS??
Saving this one!