6 eggs separated
300g of c.88% dark chocolate*. Willie suggests Chulucanas 70 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 Peruvian Chulucanas 70
-1 Pyrex style glass bowl
-small ramekins/mould 5-6'
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.