Monday, 24 September 2012

Wine,music and desert : Chocolate and Raspberry Mousse

Wine,women,song and desert

One of my most Favorite food combinations Dark Chocolate and Raspberries(Scottish best in the world !) 



Dark Chocolate and Raspberry Mousse


120 grams dark chocolate,(Organic high cocoa content roughly chopped )
2 egg yolks
2 egg whites
3 teaspoons icing sugar
Fresh Raspberries
Raspberry Compote
100 grams raspberry icing sugar, to taste -
Framboise ( raspberry liqueur ) Splash :)

Make the raspberry compote:

In a small saucepan, placed the rinsed raspberries and a teaspoon of icing sugar and place over a low heat. Stir gently,  Once heated, the berries will have softened and released their liquid - taste this liquid and add shot of Framboise liqueur and extra sugar if desired. Simmer for a minute and then remove from the heat and allow to cool.

Make the dark chocolate mousse:

Place the chocolate into the bowl over a pot of simmering water and allow to melt completely.

Melted dark Chocolate
When melted, remove the bowl from the pan and allow to cool for a min

Add the egg yolks one at a time, stirring vigorously until well mixed

In a clean bowl, whip the egg-whites until soft peaks form - add the icing sugar and continue whipping until mixed

Take a quarter of the egg-whites and stir into the chocolate mixture Then fold in the remaining egg-whites using a large spoon.FOLD in
gently do not mix to hard !!

Place a spoonful of the raspberry compote into the base of  a glass the size you like
Pipe in or spoon in the chocolate mix.Top with a raspberry boom boom

Wine and Music 

A desert wine i love and will go together well  Maydie 08 Tannat Madiran Red Sweet Wine
This sweet liqueur wine made from Tannat has a deep red color and offers powerful aromas of black fruit and variations of dried fruits with walnuts and grilled almonds. Maydie is best enjoyed when served between 12° and 15°C, either as an aperitif or a dessert wine.
Odd name but hey :)

Cool lush groovy music fresh off the press 100% Mr Bob Grove                       
 By Jon Chef 

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