This raspberry chocolate bomb is made with two mousse recipes: a raspberry mousse and a chocolate mousse. This is a dessert with a smooth and creamy texture, plus the flavor combination is perfect.
1 cup semisweet chocolate, for the chocolate mousse
1 1/2 cups whipped cream, for the chocolate mousse
4 cups raspberries, frozen, 500 g, for the pink mousse
2 envelopes unflavored gelatin powder, rehydrated and melted, 14 g, for the pink mousse
250 grams San Juan® Egg Whites, for Italian meringue, for the pink mousse, presentation October
1 1/2 cups sugar, for Italian meringue, for the pink mousse
3/4 cups water, for Italian meringue, for the pink mousse
3 cups whipped cream, 350 g, for the pink mousse
whipped cream, for decorating
raspberries, for decorating
chocolate decorations, for decorating
Preparation
4h
Low
For the chocolate mousse: Beat the San Juan® Egg Yolks with a mixer and a whisk attachment on medium speed. While beating, make a caramel by cooking the sugar and water until a semi-thick texture is obtained, when it reaches 115 °C (soft ball), pour the syrup over the whipped yolks and continue beating until completely cool. Remove from the mixer.
Pour the melted semisweet chocolate and gently fold in, then add the whipped cream and gently fold until completely incorporated.
Pour the chocolate mousse into a 15 cm diameter hemisphere mold and freeze until completely solid.
For the raspberry mousse: Blend the raspberries and set aside.
Prepare an Italian meringue: Beat the San Juan® Egg Whites until they double in size. While beating, make a caramel by cooking the sugar and water until a semi-thick texture is obtained, when it reaches 115 °C (soft ball), pour the syrup over the whipped egg whites and continue beating until completely cool. Finally, add the gelatin and incorporate completely. Remove from the mixer.
Add the meringue and the raspberry puree to the whipped cream and gently fold until completely incorporated. Finally, add the melted gelatin and finish mixing.
Pour the mousse mixture into a 30 cm diameter hemisphere mold until halfway full. Carefully place the frozen hemisphere of chocolate mousse in the center and finish filling with the remaining raspberry mousse. Flatten the hemisphere using a spatula and refrigerate the mousse until completely firm.
Once the raspberry chocolate bomb is ready, unmold onto a cake base and decorate with whipped cream, raspberries, and chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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