Chocolate Mousse In Chocolate Shells With Raspberr... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 9 |
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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. 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:
1. Melt chocolate, butter and coffee in top of double boiler over simmering water stir occasionally.
2. In small bowl whisk Kahlua into egg yolks.
3. Remove double boiler from heat and gradually whisk Kahlua egg yolk mixture into chocolate.
4. Set aside to cool to room temperature.
5. In a separate large bowl beat egg whites with an electric mixer on low speed until foamy.
6. Turn speed to high and beat until soft peaks form.
7. Beat sugar a little at a time into egg whites and spoon over chocolate mixture but do not fold in.
8. Beat cream in the same mixing bowl with mixer on low speed until thicken.
9. Beat on medium speed until soft peaks form.
10. Fold chocolate mixture with egg whites into cream.
11. Cover with plastic wrap and refrigerate 4-6 hours.
12. To make shells cover back of scallop shells with aluminum foil.
13. Melt chocolate in a microwave or double boiler.
14. Paint chocolate onto foil with a pastry brush (leave small space around edge of shell).
15. Put shells into freezer until firm.
16. Separate shell from chocolate and foil.
17. Peel foil off chocolate leaving a nice chocolate shell that needs to be kept refrigerated until used.
18. To make sauce puree raspberries in a saucepan then add sugar and bring to a boil.
19. Thicken with a mixture of cornstarch and water (2 tablespoons cornstarch in 1/2 cup water).
20. Put one scoop of mousse onto each chocolate shell then top with raspberry sauce.
21. Garnish with fresh raspberries.
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