Ease of Preparation: Medium
Yield: 10 servings
Chef Siobhan Detkavich is cooking for… Libra! So… what does an Air Sign with a ruling planet of Venus eat? Well, for a sweet treat, tip the scales with a rich, decadent yet light-as-air ruby chocolate mousse that’s as tasty and satisfying as it is pretty in Libra’s colour, pink!
Ingredients:
- 7 ounces (198 g) ruby chocolate, chopped
- 1 teaspoon (5 ml) powdered gelatin
- 2 tablespoons (30 ml) water
- 1-pint raspberries
- ½ cup (120 ml) sugar
- 2 cups (470 ml) whipping cream, divided
- Extra ruby chocolate, grated, to garnish
Method:
For the Ruby Chocolate Mousse:
Melt the chocolate in a double boiler. While the chocolate is melting, sprinkle the gelatine onto the water and let bloom for 5 minutes.
Puree the raspberries in a blender. Pass the puree through a fine-mesh strainer. Reserve
In a small saucepan over medium heat, combine the sugar and ¼ cup (60 ml) cream, whisking until the sugar has dissolved. Add the gelatine mixture to the cream, remove from the heat, and whisk until the gelatine has completely dissolved.
Fold in the pureed raspberries.
Add the cream mixture to the melted chocolate and stir to combine.
In a separate bowl, whip the remaining cream to stiff peaks. Fold the whipped cream into the chocolate mixture gradually, quarter by quarter, until completely incorporated.
Refrigerate the mixture for 20-30 minutes, then transfer to a piping bag.
To Assemble:
Pipe ½ – 1 inch (1.25- 2.5 cm) of mousse into a wide, shallow glass.
Refrigerate the mousse for 3-4 hours.
Using a rasp, grate extra ruby chocolate over the mousse before serving.
Serve immediately.
