Mexican Chocolate Mousse April 05 2013, 0 Comments
Cook time 1 hour Preparation time 4 hours
2c. finely grated Mexican chocolate
1c. heavy whipping cream
¼ tsp. pure vanilla extract
Place the grated chocolate, cream and vanilla into a mixing bowl. Heat the mixing bowl atop a sauté pan filled with water. Stir the mixture gently as to not incorporate air into the mixture as it melts. Once the chocolate and cream have come together and appear smooth and consistent, take off the heat to cool. Chill the chocolate ganache until it’s firm to the touch. Put aside a ½ cup of ganache for decoration.
2c. heavy whipping cream
Whip the cream until very stiff. Take 1/3 of the whipped cream and whip into the chocolate ganache until it’s well incorporated. Take the rest of the whipped cream and fold into the mixture using a rubber spatula. Taking care not to over mix the mousse, stop folding when just incorporated and chill until firm.
Place a scoop of vanilla gelato into the serving glass and top with a scoop of chocolate mousse. Decorate with whipped cream, pureed fresh raspberries and melted chocolate ganache.