In 2008 I launched a new venture "Rie's Kitchen" where I can indulge my passion of making jams, sauces and preserves and growing my own fruit and vegetables. Over a number of years, many friends and relatives have gladly taken home products of my larder, so now its time to share the passion with others. I have opened an online store attached to this website for all to enjoy!
This blog will document this journey. Who knows where we will end up?
It's probably no surprise that the French were the first to create mousse. Some articles I've read credit the post-Impressionist painter Henri Toulouse-Lautrec with its invention in the late 19th century. In French, 'mousse' means 'froth' or 'foam'. Chocolate is the most popular flavour of mousse for both young and old alike.
Let's talk chocolate! There are 8 main types of chocolate: Baking; Bittersweet; Semisweet; Sweet; Milk; White; Cocoa powder; Couverture and Cocoa nibs. Each has its uses. A great source for which to use in any situation is https://www.allrecipes.com/article/how-to-choose-chocolate/. For our purposes today, the best form of chocolate to use is couverture or bittersweet. Couverture has at least 32% cocoa butter which makes it glossy and flows well when melted and tempered. Bittersweet has a high level of cocoa solids -70% of which is made up of cocoa butter and solids. These 2 will give you the best results. The level of cocoa butter is important for your end results. Cocoa butter:
* suspends and lubricates the sugar particles and lowers the viscosity of the melted chocolate.
* sets to a brittle consistency providing the "snap" at room temperature.
* contracts when it sets (this makes removing it from moulds easier)
* provides the "melt in your mouth" texture
Chocolate is prone to seizing or tightening up. This can happen for 3 reasons:
1. You have over heated it and burnt it (This often happens when melting in the microwave, or if the bowl used to melt the chocolate is resting in the water and the temperature then become uneven). If this happens there is no "saving" and you need to throw it out and start again.
2. The chocolate has come into contact with a little water.
3. When not enough liquid has been added. The higher cacao percentage, the more liquid is required for sauces and ganaches and other chocolate mixtures that involve liquid. Stirring in a little more of the same liquid, or even water, will loosen the mixture and restore its gloss and fluidity.
When making this recipe, if a little steam gets into the chocolate as you are melting it may seize up. Don't despair just keep going - with the addition of the egg mixture and the raspberry puree, it will still come together.
Temperature is all important when cooking with chocolate. It is important for all ingredients to be the same temperature when brought together. In the YouTube video, you will notice I place the bowl with the melted chocolate on the saucepan that contains the raspberry purée. This helps to gentle cool both ingredients. I also take the eggs off the heat and stir a little to release the heat before adding the chocolate and raspberry. It is also important to let the chocolate mixture continue to cool down towards room temperature whilst whipping the cream. If the chocolate is too hot, the cream will just melt and the mousse will be heavy in texture.
The addition of the raspberry purée adds a complex flavour to this dessert. The raspberry flavour comes through first, and then as the mousse melts in your mouth, the deep chocolate flavour emerges. That's the cocoa butter doing its job to perfection. This is a sophisticated dessert that can be prepared the day before, one I'm sure everyone will enjoy.
If it has been in the fridge for more than an hour, bring it out at least 30 minutes prior to serving. Too cold and some of the richness of the cocoa butter melting in your mouth is lost. For all the tips on making this sophisticated dessert watch my video in the link below the recipe.
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Serves 4
• 125 g raspberries
• 60 g caster sugar
• 100 g chocolate (66-70% cocoa solids)
• 3 egg yolks
• 1/2 tsp vanilla extract
• 150 ml thickened cream
• 1 tbl icing sugar
In a food processor blend raspberries and 50 ml of cream. Purée until broken down.
Place a fine mesh sieve over a small saucepan and pour the raspberries into a sieve. Push the purée through using a spatula and then discard the seeds.
Heat the mixture until just starting to steam and remove it from the heat. Set aside to cool slightly.
Break up the chocolate and place in a heat-proof bowl. Place the bowl over a pot of simmering water, making sure that the water does not touch the bowl. Gently heat the chocolate, stirring occasionally until the chocolate has melted. Place bowl to the side, keeping warm.
Mix caster sugar, egg yolks, and 2 tbl warm water in a heatproof bowl. Place over simmering water making sure the water doesn't touch the bowl. Whisk together for 8 minutes until the mixture turns pale, thickens and forms ribbons when you lift the whisk.
Gently fold through the melted chocolate until well combined. Stir in the raspberry mixture.
In a separate bowl whisk together vanilla, remaining cream and icing sugar until stiff peaks form. Fold in 1/3 of the chocolate mixture. Then fold in the remaining chocolate mixture to achieve a smooth consistency with no white patches, being careful not to over-mix.
Divide into 4 dishes. Cover with cling wrap and refrigerate for at least 1 hr. Remove from the fridge 30 minutes before serving. Top with a raspberry and chocolate shards to serve.
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