Rich Chocolate Mousse With Raspberry Coulis |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio. Ingredients:
12 ounces frozen unsweetened raspberries |
1/2 cup sugar |
1/4 cup raspberry liqueur |
1 cup marsala (find in liqueur aisle) |
1/2 cup sugar |
1 cup semi-sweet chocolate chips, melted |
1 cup whole milk ricotta cheese |
1 teaspoon vanilla |
8 ounces cool whip lite |
Directions:
1. Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
2. Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
3. Melt chocolate chips (this can be done in a microwave or in a double boiler).
4. Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
5. Place mousse in refrigerate to set for at least 2 hours.
6. To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.
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