INGREDIENTS

      • 1 cup whipping cream, hot, for the mousse
      • 2 cups semisweet chocolate, cut into small chunks, for the mousse
      • 2 packages Berries Paradise® raspberries, 5.9 oz each
      • ¼ cup lime juice, for the raspberries
      • ¼ cup sugar, for the raspberries
      • 1 ¾ cups water, for the raspberries
      • 0.9 oz unflavored gelatin powder, hydrated and melted, 4 envelopes with 0.2 oz each
      • lime zest, for garnish
      • Berries Paradise® raspberries, for garnish

DIRECTIONS

  • For the mousse: In a bowl, mix hot whipping cream and chopped chocolate with a silicone spatula until a smooth mixture is obtained. Use a hand mixer with a balloon whisk attachment to incorporate air into the preparation and to double its size until a thick consistency is obtained.
  • Line the bottom part of an 8-inch cake ring with plastic wrap to make a base. Place pieces of acetate around the inside of the cake ring covering up to 1.9 inches high. Pour chocolate mousse into the mold up to half capacity. Flatten with a spoon or spatula until a smooth surface is obtained. Refrigerate.
  • Meanwhile, prepare the raspberry mixture. Combine the 2 packages of Berries Paradise® raspberries, lime juice, sugar, and water in a blender and blend at high speed. Once incorporated, lower speed, uncover, pour melted unflavored gelatin, and blend until incorporated.
  • Remove mousse from the fridge. Gently pour raspberry mixture on top through a fine-mesh sieve. Refrigerate until the top layer solidifies.
  • Unmold chocolate raspberry mousse on a plate garnished with lime zest and Berries Paradise® raspberries around the top border.

Presentation: Unmold chocolate raspberry mousse and garnish with lime zest and Berries Paradise® raspberries.

Tips: For a creamier and glossier mousse, add one tablespoon of softened butter to the mousse mixture.

 

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