Ingredients for Chocolate mousse
330 g bittersweet (60-68%) chocolate, finely chopped (2 milk slabs and 1 dark slab)
2 sheets (4 g) sheet gelatine
or 4 g powdered gelatine dissolved in 24 g of cold water
250 ml whole milk
Zest of a lime
500 ml whipping cream, chilled
Method
Place chocolate in a heatproof bowl and melt over a pot of simmering water. Remove from heat and set aside.
Soften gelatine sheets in a bowl of cold water.
Bring milk to a boil in a heavy saucepan. Grate lime zest onto milk, Wring water out of gelatine sheets and add to milk. Stir to fully incorporate gelatine. Remove from heat.
Pour about one-third of the milk mixture into the chocolate and whisk quickly to combine.
Pour in another third of the milk and whisk to combine. Pour in the remaining milk and whisk to combine.
The mixture should be very smooth and shiny.
Place cream in bowl of a stand mixer and whisk with the whisk attachment until soft peaks form.
When the chocolate mixture has cooled to 113-122°F, fold in the whipped cream with a flexible spatula.
Put raspberry coulis at the bottom of each shot glass about ½ inch, then you could pour the mousse into a piping bag and pipe into small glasses. Decorate with fresh raspberry.
Divide mousse among dessert glasses and chill for 12 hours. Mousse will keep for up to 2 days.
Ingredients for Raspberry compote
1 1/2 cups ripe raspberries
1/4 cup granulated sugar or extra fine sugar
1/2 tsp. fresh lemon juice
Method
In a pan, combine the raspberries, the sugar and the lemon juice.
Over medium-high heat, bring to a boil, and then quickly reduce heat to low, and allow the mixture to simmer,
stirring frequently, until the sugar is fully dissolved, and the mixture thickens to a syrupy consistency.
This will take about 5 - 7 minutes. Remove the mixture from the heat and put into a strainer and strain so that the seeds are not in the coulis and transfer to a bowl. Serve warm or cool.
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