Recipe: Forget the midweek blues with this raspberry and dark chocolate mousse

Forget love, we prefer to fall into chocolate mousse and as we take our pleasures seriously, we decided to let ourselves be tempted by a recipe for raspberry and dark chocolate mousse. Desserts are like feel-good songs and while they’re loaded with health benefits, they definitely get us dancing like this recipe for raspberry and dark chocolate mousse which is without a doubt the perfect Monday treat that the one might ask.

Ingredients for the chocolate brownie base:

Eggs 4 no

Caster sugar 300 g

Flour 100g

Cocoa powder 50 g

Unsalted butter (melted) 200 g

Dark chocolate 320g

Raspberry jelly inserts

Raspberry puree 200 g

Caster sugar 20 g

Gelatin sheet 2 no

Ingredients for raspberry chocolate mousse:

Dark chocolate 300g

Caster sugar 150 g

Whole eggs 1 no

Egg yolks 3 no

Gelatin sheet 14 g

Raspberry puree 350 g

Whipped cream 450g

Crunchy pearls 120 g

Ingredients for the red color spray:

Cocoa butter 500g

White chocolate 500g

Red cocoa coloring 50 ml

Method:

To make the base of the brownie. Melt the butter and chocolate in a bowl and set aside. Beat the sugar with the eggs until it dissolves, then stir in the melted chocolate and butter. Add flour and cocoa powder, cook at 170⁰C for 10 to 12 minutes.

To make the raspberry jelly inserts, soak the gelatin in cold water. In a saucepan, heat the raspberry purée and the sugar. Now mix the gelatin well and place it in a flat pan. To make the mousse, soak the gelatin in cold water.

In a thick-bottomed saucepan, heat the raspberry purée and add the drained gelatin, pour in the dark chocolate, mix well and set aside. In a bowl, take the whole eggs and the egg yolk, cook the sugar with 50 ml of water until it reaches 116⁰C, start beating the eggs and slowly pour in the cooked sugar to make the pâté bomb.

Now add the chocolate mixture and the egg mixture together. When finished, incorporate the whipped cream. To assemble. Take a silicone mold in the shape of a berry. Fill half of the berry mold with mousse then in the middle put the jelly, cover with mousse then put crispy pearls and cover with mousse followed by the brownie base.

Place in the freezer for at least 3 hours then unmold the mousse. For the spray, mix the melted butter and the chocolate and add the red coloring. Put this mixture in the spray bottle and spray it on the entremets. Garnish with gold leaf.

Advantages:

Cocoa has the ability to stimulate the brain to release endorphins which help improve mood. Unsweetened cocoa powder is a source of magnesium and other minerals and does not contain the high calorie cocoa butter or sugars found in garden chocolate.

In addition to boosting your mood in a jiffy or improving the mood, the reputation of chocolates is increasing for having antioxidant effects and reducing risk factors for heart disease thanks to their cocoa content. It has several other health benefits like being an aphrodisiac and helping to protect your skin from the sun by acting as a sunscreen.

Besides being a very good source of fiber and rich in antioxidants that help reduce oxidative stress, raspberries are low in calories but contain many nutrients. Their consumption helps reduce the risk of cancer, diabetes, heart disease and other diseases due to their antioxidant content. They can positively impact blood sugar, improve arthritis, help with weight loss, and can also fight aging.

Although raspberries are best eaten after purchase, they can also be frozen and enjoyed any time of year with the same healthy option.

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