Twin Peaks, Chocolate mousses with raspberry coulis centres

TWIN PEAKS, CHOCOLATE MOUSSES WITH RASPBERRY COULIS CENTRES

Prep Time: 30 mins Cooking Time: 15mins Serves: 6

You can serve these light chocolate mousses with raspberry coulis centres in ramekins or you can put them in moulds in a chocolate case and turn them out. 

willie's cacao recipes

Ingredients

6 eggs separated

300g of c.88% dark chocolate*. Willie suggests San Agustin 88 as it has the perfect fruitiness to go with the raspberries

80g raw cane sugar

450ml lightly whipped double cream 

*If you want to use Willie’s Cacao 100% cacao cylinders, use 180g of 100% cacao and a total of 180g sugar

For the coulis

250g raspberries blitzed and sieved

For the chocolate cases:

40g dark chocolate Willie recommends Rio Caribe 70%

Equipment

-1 saucespan

-1 Pyrex style glass bowl

-1 bowl

-small ramekins/mould 5-6′

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Method

To prepare the chocolate cases, melt dark chocolate in a bowl over simmering water and brush the melted chocolate in the silicone  moulds- put in the fridge until set and hard.

Beat the egg yolks with ½ the sugar.

Beat the egg whites with the other ½ of the sugar until they form soft peaks.

Melt the chocolate in a bain marie.

Combine the chocolate with the egg yolk mixture, then add the lightly whipped cream. 

Fold in the softly peaked beaten egg whites

Place in your mould  or ramekin, then pipe raspberry coulis into the centre of the mousse, and for more dramatic effect bring the coulis all the way up to the surface to form a small red dot. 

If you are turning out the mousse, keep them in the fridge for an hour first.

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