A few years ago, I followed a series of pastry courses by Maestro Maurizio Santin. The recipe that I absolutely loved the most was the Red Fruit Cake. An absolute show!!!
When I still have a lot of time, I enjoy preparing modern cakes. However, I often adapt the recipes of the masters for home use, which doesn’t require too many tools—and above all, there aren’t too many hours of preparation.
These glasses are delicious for a dinner with friends.
Chocolate Mousse and Raspberries
- Preparation time: 20 minutes
- Ingredients for 8 small glasses
- Difficulty: Easy recipe
- Ingredients
- For the chocolate mousse:
- 200 g of pasteurized egg whites
- 85 g of double cream with 35% fat
- 37 g of pasteurized egg yolks
- 40 g of granulated sugar
- 150 g of 70% dark chocolate
- 1 basket of raspberries
- For the yogurt Chantilly:
- 220 g of double cream with 35% fat
- 25 g of icing sugar
- 2 tablespoons Greek yogurt
- For decoration:
- Raspberries to taste
- Instructions
- Wash the raspberries well and leave them to dry on a cloth, being careful not to break them.
- Prepare the chocolate mousse. Coarsely chop the chocolate. Boil the milk cream, and pour it over the chocolate. Work with a spatula to completely melt the chocolate. Add the egg yolks to the chocolate mixture a little at a time, mixing carefully to obtain a smooth ganache.
- Separately, whip the egg whites with the sugar until you obtain a meringue. Then fold the meringue into the ganache two or three times. Add the raspberries and mix gently.
- Place a layer of mousse in the glasses. Leave in the refrigerator for a few hours.
- Before serving, prepare the Chantilly with yogurt. In a bowl, whisk the milk cream with the icing sugar. Add the yogurt, mixing gently. Place the mixture in a piping bag and decorate the glasses with the remaining raspberries.
Tips to ensure the success of the dish:
- Use pasteurized egg whites and yolks in brick packaging, as only these are guaranteed to be free of salmonella.
- I tend to prepare the glasses well in advance, then whip the cream just before serving. This is very convenient if you have guests and want a clean kitchen.
- I highly recommend serving them with Barolo Chinato. You can also dip biscuits in Barolo and put them at the bottom of the glasses for a stronger flavor. In this case, they obviously cannot be given to children.
- It is a very airy mousse, but it is very filling. I make them in very small glasses. I only used these larger ones for the photograph, and honestly, they would be a really overwhelming portion.
