Chocolate Recipes:

Raspberry Mousse
Yield 15 Portions

Ingredients:

Preparation:

1. In a mixing bowl, dissolve the unflavored gelatin in water. To Avoid any lumps, sprinkle the gelatin powder over the surface of the water. The gelatin will absorb the liquids. Place the bowl over a double boiler to dissolve thoroughly.

2. Whip the whipping cream forms soft peaks. Add the granulated sugar. Stop the whipping process and set aside.

3. In another mixing bowl, combine the seedless raspberry marmalade, the pastry cream, the framboise liqueur, and the pink food color. Blend these ingredients well.

4. Add the gelatin mixture , stirring continuously until blended into a smooth texture. Cool it down by placing the mixture over an ice bath and quickly fold in half of the whipped cream gently with a whip. Make sure the mix is blended well before folding in the other half (now using a rubber spatula) until blended.

5. Pipe or pour into desired chocolate containers.

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