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This Dark chocolate mousse. Satisfy Your Sweet Tooth with this Decadent Dark Chocolate Mousse Recipe.
👇 INGREDIENTS👇 ► SUBSCRIBE ►https://cutt.ly/8rLVINX

Dark chocolate mousse
6- 8 portions

Ingredients:
7 oz (200 g) semisweet chocolate 55%
1 and 2/3 of a cup (400 ml) heavy whipping cream (chilled)
1 pinch of sea salt
3 egg yolks
1 egg
4 tbsp of granulated sugar
4 tbsp of water
1 sheet of gelatine (1.5 g)
1 tbsp of cold coffee (espresso)
1 and 1/2 tbsp of Rum

Topping
11 oz (300g) of frozen or fresh raspberries (divide in half)
1/3 cup ( 70g) of granulated sugar
Meringues or whipped cream (optional)


Directions:
1. Whip the chilled cream with the cold coffee and the rum to soft/medium peaks and move to the fridge.

2. Soak gelatine sheets in a bowl of cold water.

3. Add the sugar and water to a small saucepan.

4. Melt the semisweet chocolate in the microwave for 15-20 seconds at the time and stir in between or use a bowl placed over barely simmering water, stirring gently until melted. Don't rush this step or you will burn the chocolate. Remove from the heat add the pinch of salt and allow to cool a little.

5. In a clean bowl, beat the egg and the egg yolks with an electric mixer on high speed until foamy.

6. Heat over medium heat until the sugar has dissolved and cook for about 2 minutes then add this sugar syrup gradually to the egg mixture while continues whisking until fluffy.

7. Dont squeeze the gelatine and melt it carefully in the same warm saucepan you cooked the sugar syrup then add it carefully to the egg mixture.

8. Fold in the melted chocolate a little at a time as shown in the video.

9. Finish by fast folding in the whipped cream until just incorporated.
Fill the desired glasses and chill them for at least 2 hours in the fridge.

Topping:
1. Cook at medium heat half of the raspberries with the sugar, then when the berries and the sugar begin boiling start stirring until the berries have dissolved.
2. Strain the seed and pour it back into the pan and reduce for about 2 minutes and cool it down.
3. When you are ready to serve your dessert mix the remaining raw raspberries into the jam and top your chocolate mousse. Add some whipped cream or meringue and enjoy!

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