Dark Chocolate and Raspberry Mousse Parfaits
IngredientsFor the dark chocolate mousse
For the dark chocolate mousse:
- Start by melting the butter and dark chocolate together. You can do this in a double boiler if you know how and you’re fancy, but I do it in the microwave because it’s easy and I don’t think it makes a difference. Do 15 second increments in the microwave and stir each time. The butter will melt faster and heat faster than the chocolate, so some patiently persistent stirring after a few blitzes in the microwave should be enough to make them into a shiny, smooth mixture.
- Set the chocolate aside and get to work on the eggs. The yolks and the whites should be in medium bowls large enough to get your electric mixer in there. Put 1/4 cup sugar into the bowl with yolks and mix on medium speed until pale and fluffy, about 5 minutes.
- Next beat the egg whites until they start increasing in volume and getting frothy and fluffy. As you keep mixing, incorporate 3 tablespoons of sugar into the egg whites. Beat until smooth, medium-stiff peaks (don’t let them get chunky and overbeaten). Approx. 5 minutes.
- Pour the chocolate into the egg yolk mixture, folding gently with a rubber spatula until everything is fully combined. Please appreciate the prettiness of the streaks of chocolate in the egg yolks.
- Next take a rubber spatula dollop of the egg white mixture and gently fold that into the chocolate and egg yolk mixture. Keep taking scoops of the fluffy egg whites and folding them into the chocolate mixture until all the egg whites are incorporated. And voila! You have mousse.
For the raspberry mousse:
- Start by blooming the gelatin in a small bowl containing 1/4 cup of cold water. Stir to combine.
- While that gets going, put raspberries, 1/4 cup water, and sugar into a small saucepan on medium heat. Stir that and let it heat until raspberries start to break down.
- Blend the hot raspberry mixture in a blender – WARNING: be careful both pouring this mixture and blending it, because mine did explode on me and it was very hot. I probably didn’t have the lid on tight enough. Oh well, live and learn.
- You can either strain the seeds out at this juncture, or not. I didn’t because I don’t own a strainer, but to each her own. Either way, put that shizz back in the saucepan and on the stove.
- Add the gelatin to the saucepan. At medium-high heat, let the raspberry-gelatin mixture come to a boil – my boil didn’t include bubbles, just lots of steaminess. It only took 1-2 mins.
- Cool the raspberry mixture completely to room temp. If you have a thermometer, cool – 70-80 degrees F is bueno. If you’re like me and don’t have a food thermometer, just dip your finger in occasionally – if it feels at all warm, then keep waiting for it to cool completely.
- While the raspberry mixture cools, whip the cream into stiff peaks. The bowl of cream should be able to be turned upside down and not fall out! Put it over your head at your own risk.
- Once the raspberry mixture cools, gently fold it into the whipped cream.
- Chill the mixture in the fridge for a few hours for peak texture, or in the freezer for only like 45-60 minutes and it was just as delightful in my opinion (I also impatiently wanted to eat it).
For the parfaits:
- Scoop dark chocolate mousse into your serving container of choice to create the bottom layer
- Scoop raspberry mousse on top to create the top layer. Level off with an offset spatula or back of a knife.
- Dollop whipped cream on top and garnish with a mint leaf for perfect, picturesque parfaits!