Raspberry Chocolate Mousse
Raspberry tea–flavored chocolate mousse
Ingredients
raspberry tea infusion
60 g
sugar
50 g
egg yolks
50 g
Manjari couverture chocolate
60 g
whipped liquid cream
400 g
Manjari raspberry cream
290 g
Instructions
1
Make the Sabayon
Make a sabayon with the raspberry tea infusion, sugar, and egg yolks. Cook it to 83°C in a bain-marie, then cool it with a mixer at medium speed using a whisk.
2
Combine
Melt the Manjari couverture chocolate. Fold in a quarter of the whipped liquid cream and make a good emulsion (binding) using a whisk. Then incorporate the Manjari raspberry cream, the sabayon, and the rest of the whipped liquid cream, adding it gradually according to the temperature. Garnish immediately.
