Chocolate mousse with raspberry filling

Name: Chocolate mousse with raspberry filling
Total time: 1 h
Ingredients: 4 yolks of large eggs; 50 g sugar; a pinch of salt; 480 ml whipping cream; 1 teaspoon BAM vanilla paste; 225 g BAM dark chocolate drops; 285 g raspberries; 130 g sugar; 480 ml heavy cream; BAM Freeze-dried raspberries

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Preparation time: 1 h
Difficulty:
Number of ingredients: 10

Have you ever made chocolate mousse with raspberry filling? Preparing chocolate mousse is quite simple: while the ingredient list is quite straightforward, there are a few intermediate steps that require a little more attention. Before you add the egg yolk to the chocolate mousse, make sure the chocolate tastes just right. If the chocolate is too hot, the eggs will cook; if it's too cold, they will curdle and the ingredients won't bind. Put some melted chocolate on your bottom lip to determine the right temperature.

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Raspberry filling is great as a not-too-sweet filling for a variety of cakes and cookies, as well as a topping for waffles, mixed berries, etc. This time we are going to use a raspberry filling to enrich the taste of chocolate mousse. The raspberry filling is easy to prepare as it requires only three ingredients. Both fresh and frozen raspberries can be used. If you want to skip one step, you can use the BAM raspberry topping, which contains at least 70% raspberries and is suitable for both baking and freezing. We recommend using fresh heavy cream instead of whipping cream.

Instead of a chocolate mousse with raspberry filling, you can also make:

We have also prepared a recipe on how to make a great chocolate mousse with little effort.

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Ingredients:

For chocolate mousse:

4 yolks of large eggs
50 g sugar
a pinch of salt
480 ml whipping cream
1 teaspoon BAM vanilla paste
225 g BAM dark chocolate drops

for raspberry cream:

285 g raspberries
130 g sugar
480 ml heavy cream

decoration:

BAM Freeze-dried raspberries

Instructions:

preparation of chocolate mousse:

Whisk egg yolks, sugar and salt in a heatproof bowl. Bring 180 ml whipping cream to a boil in a saucepan over medium heat. When the whipped cream comes to a boil, reduce the heat. Then temper the egg yolks: set the yolk mixture aside and add 180 ml of warm whipped cream, stirring constantly. Stir well until everything is well mixed. Pour the egg yolk mixture back into the bowl, stirring constantly. Cook, stirring constantly, until mixture is smooth and has thickened, about 3 minutes. Remove from heat and stir in the BAM vanilla paste. Set aside for the time being. Melt the BAM dark chocolate drops over a water bath. Stir the melted chocolate into the egg yolk mixture. Set aside for the time being. Whip the remaining whipping cream (300 ml) with a mixer until medium peaks form, about 3-4 minutes. Carefully fold in the whipped cream.

preparation of the raspberry cream:

In a small saucepan, combine the raspberries and ⅓ cup sugar. Cook over medium heat, stirring occasionally. Cook until the raspberries have dissolved and the liquid has thickened slightly, about 10 minutes. Strain the resulting raspberry puree through a fine-mesh sieve to remove seeds. Allow the raspberry puree to cool completely before proceeding. To speed up the cooling process, the bowl with the puree can be placed over a bowl of ice. Whip the heavy cream with a mixer until it is the same consistency as the chocolate mousse. Add the remaining ⅓ cup sugar and whisk to incorporate. Add the strained and cooled raspberry puree and whisk some more.

assembling the dessert:

Fill the prepared glasses (the ingredients of the recipe are enough for four 200 ml glasses) about 3/4 full with the chocolate mousse. Pour the raspberry filling into each glass. Garnish with freeze-dried raspberries, if desired.