Iron Chef Shellie
 

Chocolate & Raspberry Layered Mousse

“Saturday night I had Iron Chef Alana, her boyfriend and my boy over for dinner. Decided to make my parma again and Iron Chef Alana brought over a gorgeous garden salad and garlic bread. For dessert I decided to try yet another recipe I discovered during the week on the taste website. To be honest...”

Chocolate & Raspberry Layered Mousse

Saturday night I had Iron Chef Alana, her boyfriend and my boy over for dinner.
Decided to make my parma again and Iron Chef Alana brought over a gorgeous garden salad and garlic bread.
For dessert I decided to try yet another recipe I discovered during the week on the taste website.

To be honest I didn’t like it that much. I found the texture of it almost grainy in my mouth. The chocolate layer was better than the raspberry layer. But I guess you don’t know these things till you try them out! The boys loved the thing, but if I had a choice I’d leave the raspberry layer off.

1 x 200g pkt Toblerone, coarsely chopped
1 x 180g pkt good-quality white chocolate, coarsely chopped
1 x 120g punnet raspberries

1 tablespoon water

2 egg yolks
1 x 600ml thickened cream
4 egg whites
Mixed fresh berries, to serve
Icing sugar, to dust

1. Place the Toblerone in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water) and stir with a metal spoon for 5 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Repeat, in a separate heatproof bowl, with the white chocolate.

2. Meanwhile, place the raspberries and water in the jug of a blender and blend until pureed. Strain through a fine sieve into a bowl. Discard the seeds.

3. Add the eggs yolks to the melted Toblerone and stir until just combined.

4. Use an electric beater to beat the cream in a large bowl until soft peaks form. Fold half the cream into the Toblerone mixture until well combined. Repeat with the remaining cream and melted white chocolate.

5. Use clean electric beaters to beat the egg whites in a large clean, dry bowl until soft peaks form. Fold half the egg white into the Toblerone mixture until just combined. Repeat with the remaining egg white and white-chocolate mixture. Fold the raspberry puree through the white-chocolate mixture until just combined.

6. Spoon Toblerone mousse among six 250ml (1-cup) capacity serving glasses. Top with raspberry mousse. Cover with plastic wrap and place in the fridge for 4 hours to chill. Top with mixed berries and dust with icing sugar to serve.

Eh Voila! Bon Appรฉtit!Iron Chef Alana’s Garden Salad I thought deserved a photo on my blog!

 


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Comments

2 comments on “Chocolate & Raspberry Layered Mousse
  1. Nerdy Rob - June 22, 2008 at 9:48 pm

    It was pretty bloody good though.
    I agree, the top was a lil grainy due to the fine seeds, but was still good.

  2. Alana - June 22, 2008 at 11:24 pm

    I liked the mousse, but your peppermint one is better! ๐Ÿ˜€

    Thanks for adding my salad lol… it’s so hard to chop up vegetables and pour dressing over the top ๐Ÿ˜‰

    But I am happy to provide salad and garlic bread again for next week’s dinner party, at least we know I won’t bugger that up! ๐Ÿ˜›


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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