111 Chocolate Mousse Recipe
A delicate chocolate tulip cup with white chocolate accents filled with a light, fluffy white chocolate mousse, served on raspberry purée
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Ingredients
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Chocolate Mousse and Raspberry Purée
Method
Preparation
- 1
Prepare the Chocolate Tulip Cups
Melt dark chocolate in a heatproof bowl over simmering water until smooth. Allow to cool slightly. Dip the inside of silicone molds into the melted chocolate to create tulip shapes. Let set in the refrigerator for 30 minutes.
- 2
Make the Raspberry Purée
Combine raspberries, lemon juice, and water in a blender. Blend until smooth. Strain through a fine sieve to remove seeds. Set aside.
- 3
Prepare the White Chocolate Mousse
Melt white chocolate in a heatproof bowl over simmering water. In another bowl, whip heavy cream until soft peaks form. In a separate bowl, beat egg whites and sugar until stiff peaks form. Gently fold melted white chocolate into whipped cream, then fold in the egg whites until well combined.
- 4
Set the Mousse
Dissolve gelatin in a small amount of warm water. Stir into the mousse mixture. Spoon the mousse into the chocolate tulip cups and refrigerate for at least 2 hours until set.
- 5
Serve
Once mousse is set, place each tulip cup on a plate and drizzle raspberry purée around the cup. Garnish with white chocolate shavings or curls if desired.
