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Ruby chocolate mousse with raspberries

  • (4)
  • Preparation time: 45 min
  • Difficulty:
  • Number of ingredients: 6
ruby chocolate mousse with raspberries

If you're even a little bit of a chocoholic, you'll already be familiar with BAM Ruby chocolate. Its beautiful colour comes from a special variety of cocoa beans grown in Ecuador, Brazil and the Ivory Coast. This special variety contains the pink pigment that Ruby chocolate proudly displays. It has a very special flavour which is neither bitter, milky nor sweet, but rather creamy yet fruity and sour intertwined with each other. It's perfect for making refreshing summer desserts, so I've put together a recipe for you to make a delicious ruby mousse.

When making ruby chocolate mousse, the addition of milk or sweet cream changes its pH, which means that the special taste and colour may fade. Don't worry, adding raspberries will make the flavour and colour of the ruby chocolate even more intense.

I used BAM raspberry topping. But if you have lots of raspberries at home, you can make raspberry puree using this recipe.

If you want to get creative with ruby chocolate in sauces, brownies or other cakes, browse through the recipes HERE. You can also drizzle ruby chocolate over popcorn to spice up your movie night.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ruby chocolate mousse with raspberries

  • Preparation time: 45 min
  • Difficulty:
  • Number of ingredients: 6

Ingredients:

Instructions:

1. Step Prepare the jars in which you want to serve your mousse with ruby chocolate and raspberries. I used 5x5 cm bowls.
2. Step Soak the gelatine leaves in cold water for about 10 minutes, or until they are softened.
3. Step In the meantime, melt the ruby chocolate over a water bath, together with the raspberry topping. When completely melted, remove the mixture from the heat. Squeeze the softened gelatine to remove excess water and dissolve it over a moderate heat. Add a teaspoon of the ruby chocolate-raspberry mixture to help it melt. While the gelatine is dissolving, stir it until it dissolves nicely and evenly. Add the melted gelatine to the ruby raspberry chocolate puree and stir until you have a smooth, lump-free mixture.
4. Step Allow the chocolate mixture to cool, then add 1/3 of the milk. If you want the mousse to be fluffy, add the milk gradually with a spatula. Stir gently and just long enough to combine with the other ingredients, then add the remaining milk in the same way.
5. Step Beat the heavy cream until it starts to form small peaks. I recommend whipping the cream in a slightly larger bowl as you will need to add the chocolate mixture later.
6. Step Gradually add 1/3 of the whipped cream with the spatula to the ruby chocolate, raspberry, gelatine and milk mixture. Then add the resulting mixture to the remaining whipped cream. Stir with a spatula until all the ingredients are combined into a smooth mixture. Slowly stir, adding air to the mixture.
7. Step Then refrigerate the mixture for at least an hour or two to let the gelatine do its work. Then serve the ruby chocolate and raspberry mousse. You can serve it as a dessert in a glass and add freeze-dried raspberries, or it can be part of the decoration for your next cake and muffins. Enjoy!

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-1,38 €
Total:
12,42 €
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