Chocolate Mousse On The Half Shell With Raspberry Sauce

Filed under: Dessert, Holiday - Valentine's Day, Romantic Recipes.



Description:
Chocolate dessert, especially good for lovers on Valentines Day. Chocolate mocha mousse on bittersweet chocolate shells topped with raspberry sauce, recipe makes 2 dozen

Ingredients:
2 lbs bittersweet chocolate broken into pieces (we use Callebaut 60-40 bittersweet)
1 stick unsalted butter
2/3 cup of coffee
4 egg yolks
2/3 cup Kahlua
8 egg whites at room temperature
8 Tablespoons sugar
2 cups heavy cream
chocolate shells (see below)
raspberry sauce (see below)
fresh raspberries for garnish

Directions:
Melt together the first three ingredients (chocolate, butter, & coffee) in top of double boiler over simmering water, stirring occasionally.
In a small bowl mix the Kahlua into the egg yolks
Remove double boiler from heat, gradually whisk egg yolks into the mixture, and set aside to cool to room temperature
In a separate large bowl beat egg whites with an electric mixer on low speed until foamy, then turn speed to high and beat until soft peaks form.
Into the egg whites beat the sugar one tablespoon at a time, then spoon this over the chocolate mixture but do not fold it in.
Beat the cream in the same mixing bowl with mixer on low speed until it thickens and then beat it on medium speed until soft peaks form.
Fold the chocolate mixture with egg whites into the cream
Cover with plastic wrap and refrigerate until the mousse is firm (at least 4 hours).
Put one scoop of mousse onto each chocolate shell, top with raspberry sauce, and garnish with fresh raspberries.
Chocolate shells
Cover back of scallop shells with aluminum foil
Melt bittersweet chocolate in a microwave or double boiler
Paint chocolate onto foil with a pastry brush (leave a small space around the edge of the shell which will allow the chocolate to be removed easier)
Put shells into freezer until firm
Separate the shell from the chocolate and foil
Peel the foil off the chocolate, leaving a nice chocolate shell which needs to be kept refrigerated until used
Raspberry Sauce
Puree 4 pints (8 cups) of raspberries into a saucepan
Add 4 cups of sugar and bring to a boil
Thicken with a mixture of cornstarch and water (2 tablespoons of cornstarch dissolved in a half cup of water



Recipe Summary:
Yield: 24
Prep Time: 2 hours
Cook Time: 5 min
Comments:



Other recipes by 1785 Inn & Restaurant:
Fresh Blueberry Pie
Cranberry Oatmeal Cookies
Candy Cane Bark
Tableside Bananas Foster
Tableside Caesar Salad




Recipe Provided By:
1785 Inn & Restaurant
North Conway, NH

North Conway Bed and Breakfast Inns