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    Raspberry Mocha Mousse

    I found this on the recipe exchange at THS and thought it looked so good.

    List of Ingredients

    12 ounces red raspberries
    1/2 cup semisweet chocolate chips
    3 tablespoons milk
    1-1/2 teaspoons vanilla
    1 teaspoon instant espresso powder
    2 eggs, separated
    1/8 teaspoon cream of tartar
    3 tablespoons sugar
    Garnish: 1/2 cup unsweetened whipped cream, 4 pirouette cookies

    Yield: 4 servings

    Rinse and drain berries; set aside. For mousse, heat chocolate, milk,
    vanilla and espresso powder in a small saucepan over medium-low heat until
    chocolate melts. Whisk until smooth. Beat in egg yolks, one at a time, and
    continue to cook and whisk until mixture thickens and reaches 140 degrees.
    Remove from heat. Place egg whites in an ovenproof glass or metal bowl and
    set in a saucepan over simmering water. Add cream of tartar and beat until
    foamy. Gradually add sugar, beating constantly. Beat until whites form soft
    peaks and sugar is dissolved, about 5 to 7 minutes. Stir 1/4 of whites into
    the chocolate mixture and blend. Gently fold in the remaining whites.

    Spoon about 1/2 cup berries into each of 4 stemmed glasses. Divide the
    mousse among the glasses. Top with remaining berries. Cover with plastic
    wrap and refrigerate until firm, several hours or overnight. Serve with a
    dollop of whipped cream and a rolled cookie garnish, if desired.

    Tip: The method described follows American Egg Board suggested cooking
    methods for egg safety. If you wish, you can beat the egg whites without
    cooking them over simmering water.

    Recipes from Driscoll's.





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