Ingredients: |
Ingredients: 18 oz. semisweet chocolate
Fresh raspberries and mint sprigs
Mousse:
2 (10 oz.) pkg. frozen raspberries, thawed
1 T. unflavored gelatin
1/3 c. orange juice
1/4 c. sugar
2 T. Grand Marnier, optional
2 egg whites
1 1/2 c. whipping cream, whipped
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Directions: |
Directions:Yield: 6 servings
Place 6 (6 oz.) custard cups upside down on a baking sheet. Mold aluminum foil firmly over each cup, allowing foil to extend 1-2 inches from the bottom of each. Press foil tightly around the bottom of each cup, making a definite edge; chill. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat; let stand 10 minutes or until thick enough to pipe. Spoon chocolate into a decorating bag fitted with a No. 2 or 3 round tip or a heavy-duty zip-top plastic bag with a small hole snipped in the corner. Drizzle chocolate in a lacy design over each custard cup. (If chocolate becomes too firm, reheat slightly to melt. If chocolate drips too much, cool longer.) Chill baskets 5-10 minutes or until chocolate is firm. Repeat drizzling procedure twice. Chill baskets 20-30 minutes or until firm. Gently peel foil away from baskets. Baskets may be stored at this stage in an airtight container in the refrigerator or freezer. To make mousse: drain raspberries, reserving 1 c. juice; set aside. Process raspberries in food processor until smooth. Press puree through a sieve; discard seeds. Set puree aside. Sprinkle gelatin over orange juice in a saucepan; let stand 1 minute. Add 1 c. raspberry juice, puree and sugar; cook over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove from heat; let cool. Stir in liqueur or 1 tsp. vanilla; chill until the consistency of unbeaten egg white. Meanwhile, beat egg whites that are at room temperature until stiff peaks form. Gently fold beaten egg whites and whipped cream into raspberry mixture. Chill 30 minutes or until almost set. To serve, fill baskets with raspberry mousse; chill until firm. Garnish.
(This is one of Aurora's favorite desserts.) |
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