Milk Chocolate & Raspberry Mousse

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By Darren Purchese

A chocolate mousse that is lighter in style to a regular dark chocolate mousse due to the addition of fresh fruit and a blend of delicious chocolates. This mousse is fantastic on its own poured into dessert dishes, left to set and topped with raspberry compote. Where this recipe really shines is as the main component of our Explosive Milk Chocolate & Raspberry cake. It holds all of those yummy layers of sweetness in place and provides a light decadence to the dish. The picture shows the mousse encapsulating those layers in the cake.

Time

0

hour

45

minutes

Degree of Difficulty

Medium

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1

Portions

servings

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Ingredients

Servings

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330 ml cream, thickened
20 ml milk, whole
40g raspberry puree
30g trimoline *
60g egg yolks (3 large eggs)
120g milk chocolate, buttons or coarse chopped
80g dark chocolate, buttons or coarse chopped
2g gelatine leaves
1

For the milk chocolate & raspberry mousse… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Boil 80 ml of the cream with the milk, raspberry puree and trimoline. Whisk the remaining 250 ml cream to soft peak and set aside. Pour one third of the cream/milk mixture onto the egg yolks and whisk well together. Pour this back into the pan with the remaining cream/milk and mix well with a spatula. Place the pan back onto a low to medium heat and stir constantly while cooking the custard to 82°C, use a digital thermometer to get an accurate reading. Strain the custard through a sieve onto the chocolate and add the soaked gelatine. Whisk well together to form a smooth and shiny chocolate cream. Use a hand blender for a super smooth emulsion. Use a spatula to gently fold one third of the chocolate cream into the whipped cream and incorporate it well. Then transfer all of this mix back into the bowl with the remaining whipped cream and mix well to obtain a smooth chocolate mousse mixture. The mousse is ready to use immediately.

 

2

NOTES

* Trimoline is a type of inverted sugar syrup that is often used in pastry making as a sweetener and to help keep baked goods moist and tender. Inverted sugar syrup is made by breaking down sucrose (table sugar) into its component sugars, glucose and fructose, through a chemical process that involves the addition of an acid, such as cream of tartar or lemon juice, and heat. In pastry making, trimoline can be used in a variety of applications, including:

In cakes and other baked goods to improve texture and moisture retention.

In sorbets and ice creams to prevent the formation of ice crystals and improve texture.

In confectionery to prevent crystallization and improve the consistency of fondants, caramels, and other sweets.

Trimoline can be difficult to find in regular grocery stores, but it can often be purchased online or at specialty baking supply stores. You can substitute the trimoline for glucose in this recipe if you cannot get your hands on trimoline.

 

1
0 hours 0 minutes

For the milk chocolate & raspberry mousse… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Boil 80 ml of the cream with the milk, raspberry puree and trimoline. Whisk the remaining 250 ml cream to soft peak and set aside. Pour one third of the cream/milk mixture onto the egg yolks and whisk well together. Pour this back into the pan with the remaining cream/milk and mix well with a spatula. Place the pan back onto a low to medium heat and stir constantly while cooking the custard to 82°C, use a digital thermometer to get an accurate reading. Strain the custard through a sieve onto the chocolate and add the soaked gelatine. Whisk well together to form a smooth and shiny chocolate cream. Use a hand blender for a super smooth emulsion. Use a spatula to gently fold one third of the chocolate cream into the whipped cream and incorporate it well. Then transfer all of this mix back into the bowl with the remaining whipped cream and mix well to obtain a smooth chocolate mousse mixture. The mousse is ready to use immediately.

2
0 hours 0 minutes

NOTES

* Trimoline is a type of inverted sugar syrup that is often used in pastry making as a sweetener and to help keep baked goods moist and tender. Inverted sugar syrup is made by breaking down sucrose (table sugar) into its component sugars, glucose and fructose, through a chemical process that involves the addition of an acid, such as cream of tartar or lemon juice, and heat. In pastry making, trimoline can be used in a variety of applications, including:

In cakes and other baked goods to improve texture and moisture retention.

In sorbets and ice creams to prevent the formation of ice crystals and improve texture.

In confectionery to prevent crystallization and improve the consistency of fondants, caramels, and other sweets.

Trimoline can be difficult to find in regular grocery stores, but it can often be purchased online or at specialty baking supply stores. You can substitute the trimoline for glucose in this recipe if you cannot get your hands on trimoline.

Recipe Tags chocolate, raspberry