This white chocolate raspberry mousse combines some of my favorite flavors and techniques. In addition to a berry puree, you’re making homemade whipped cream — so easy to do with a handheld immersion ...

Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin ...

450 g (2 cups) Raspberry puree Puree the fresh raspberries, remove the seeds with a sieve, and measure it after. If frozen fruit is used, let it come to room temperature, puree it, remove the ...

Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse ... over the raspberry sauce. If it's crucial the recipe is gluten free ...

Browse 20+ chocolate mousse raspberry stock videos and clips available to use in your projects, or start a new search to explore more stock footage and b-roll video ...

This recipe has been adapted from the book “L’École de ... Bake in the oven 35 minutes, opening the door slightly every 2 minutes to let the steam escape. Chocolate-raspberry mousse: Chop the ...

Vibrant in colour and flavour, raspberry ... mousse in a glass. Equipment: you will need a sugar thermometer, a stand mixer and, ideally, six 6.5cm/2½in round or dome silicone moulds (see Recipe ...