PHOTO BY MICHAEL PIAZZA
One of my favorite flavor pairings is chocolate and raspberry. This recipe is easy to make and is ideal for a Passover Seder because it is flourless (it’s not dairy-free, though). It’s also a great dessert for Easter because you can make it a day ahead of time, giving you more time on the holiday to spend with your family. The only thing you will need to do the day of your celebration is garnish with fresh raspberries. For the best flavor, serve at room temperature.
Makes approximately 9–10 servings
2½ cups heavy cream, divided
¼ cup sugar
4 egg yolks
12 ounces bittersweet chocolate, chopped
¼ cup seedless raspberry jam
2 teaspoons vanilla extract
Fresh raspberries, for garnish
Place yolks in large mixing bowl; set aside.
In large pot, whisk together 1½ cups heavy cream and the sugar and heat over medium until bubbles form around the edges. Remove pot from heat and slowly pour mixture over egg yolks, whisking constantly to blend. Scrape mixture back into pot. Cook over low heat, whisking constantly, until mixture reaches 160°F or coats the back of a spoon. Remove pot from heat and add chocolate, raspberry jam and vanilla. Stir until chocolate melts.
Beat remaining cream until stiff peaks form. Using a rubber spatula, fold whipped cream into chocolate mixture. Spoon mousse into ramekins or dessert cups or bowls. Chill for 2 hours.
Remove mousse from refrigerator 1–2 hours before serving. Garnish with fresh raspberries.
Karen Collins is a self-taught pastry chef and owner of Bisousweet Confections, a wholesale bakery located in Shirley, MA. She also co-founded Nashoba Brook Bakery. Karen has always loved to write and has a blog called As the Bread Burns where she discusses baking, business-ing, parenting and life. When she's not baking or writing, Karen spends her time parenting her three children and three dogs, cycling, running, skiing, volunteering and vacuuming.