This raspberry mousse is perfect for when you need a dessert that’s super light, really fresh and a crowd pleaser!

Recipe

1. Place 4 sheets of leaf gelatin in a bowl with cold water for 5 minutes until they are soft.
2. Once they are, pour out most of the water and squeeze out as much water as you can. You want there to only be about 1 tablespoon of water left just so you can melt the gelatin.
3. Put the bowl over a saucepan for a few minutes until the gelatin has melted slightly.
4. In a food processor or blender, blitz up 12 oz of raspberries and then strain them so there are no seeds left.
5. In another bowl, use an electric hand mixer to whisk 4 egg yolks with 3 oz of sugar until it’s pale and fluffy. Add in the raspberries and gelatin mix gently.
6. Whip up 5 oz of heavy cream to soft peaks and fold that into the mixture as well.
7. Finally, whisk the egg whites to stiff peaks and fold 2 tablespoons worth of them into the mixture.
8. Pour the mixture into bowls or one big bowl and chill for at least 4 hours and then serve them with extra whipped cream and raspberries or however you like!

The post This Raspberry Mousse is Perfectly Light and Sweet! appeared first on falafelandcaviar.com.

Ingredients:

To prepare the chocolate mousse box you’ll need 5 eggs, 2 1/2 tablespoons cocoa powder, 1/3 cup self-raising flour, 50 g butter, 2 tablespoons vanilla bean paste, canola oil spray, 3/4 cup caster sugar, 1/2 teaspoons baking powder, 150 g 70% cocoa dark chocolate.

For the mousse you need 1/3 cup sifted icing sugar mixture, 2 tablespoons Frangelico liqueur, 300 ml carton double cream and 2 eggs (separated).

Instructions:

Set the oven on 180 C degrees and prepare your pans with baking paper. First beat the sugar, eggs, and vanilla to get an even mixture. Mix the cocoa powder, flour and baking powder in a bowl. Put one-third of the flour mixture in the one with the eggs. Continue adding slowly until it’s all combined together. Pour it in two pans and bake them for 15 minutes. When the time is up you can set them on the side to cool down.

For the mousse, you should beat the yolks, and the icing sugar together. include the Frangelico and chocolate as well. Now, whisk the cream in a separate bowl. Start combining the cream with the chocolate mix. When you’re done, bet the egg whites and add that mixture as well, but slowly.

Cut the cake in a smaller piece, use the remaining parts to cut them in smaller rectangular shapes. Get a spoon and start putting the mousse over the cake. Use half of it and cover it with the rectangular cake piece. Cover that one with the remaining mousse and add the second rectangular piece. Leave the chocolate mousse box in the fridge. In the meantime, melt the chocolate and butter and use it to cover the cake before serving it.

The post Satisfy All Your Sweet Cravings With This Chocolate Mousse Box appeared first on falafelandcaviar.com.

This raspberry mousse is perfect for when you need a dessert that’s super light, really fresh and a crowd pleaser!

Recipe

1. Place 4 sheets of leaf gelatin in a bowl with cold water for 5 minutes until they are soft.
2. Once they are, pour out most of the water and squeeze out as much water as you can. You want there to only be about 1 tablespoon of water left just so you can melt the gelatin.
3. Put the bowl over a saucepan for a few minutes until the gelatin has melted slightly.
4. In a food processor or blender, blitz up 12 oz of raspberries and then strain them so there are no seeds left.
5. In another bowl, use an electric hand mixer to whisk 4 egg yolks with 3 oz of sugar until it’s pale and fluffy. Add in the raspberries and gelatin mix gently.
6. Whip up 5 oz of heavy cream to soft peaks and fold that into the mixture as well.
7. Finally, whisk the egg whites to stiff peaks and fold 2 tablespoons worth of them into the mixture.
8. Pour the mixture into bowls or one big bowl and chill for at least 4 hours and then serve them with extra whipped cream and raspberries or however you like!

The post This Raspberry Mousse is Perfectly Light and Sweet! appeared first on falafelandcaviar.com.

Ingredients:

To prepare the chocolate mousse box you’ll need 5 eggs, 2 1/2 tablespoons cocoa powder, 1/3 cup self-raising flour, 50 g butter, 2 tablespoons vanilla bean paste, canola oil spray, 3/4 cup caster sugar, 1/2 teaspoons baking powder, 150 g 70% cocoa dark chocolate.

For the mousse you need 1/3 cup sifted icing sugar mixture, 2 tablespoons Frangelico liqueur, 300 ml carton double cream and 2 eggs (separated).

Instructions:

Set the oven on 180 C degrees and prepare your pans with baking paper. First beat the sugar, eggs, and vanilla to get an even mixture. Mix the cocoa powder, flour and baking powder in a bowl. Put one-third of the flour mixture in the one with the eggs. Continue adding slowly until it’s all combined together. Pour it in two pans and bake them for 15 minutes. When the time is up you can set them on the side to cool down.

For the mousse, you should beat the yolks, and the icing sugar together. include the Frangelico and chocolate as well. Now, whisk the cream in a separate bowl. Start combining the cream with the chocolate mix. When you’re done, bet the egg whites and add that mixture as well, but slowly.

Cut the cake in a smaller piece, use the remaining parts to cut them in smaller rectangular shapes. Get a spoon and start putting the mousse over the cake. Use half of it and cover it with the rectangular cake piece. Cover that one with the remaining mousse and add the second rectangular piece. Leave the chocolate mousse box in the fridge. In the meantime, melt the chocolate and butter and use it to cover the cake before serving it.

The post Satisfy All Your Sweet Cravings With This Chocolate Mousse Box appeared first on falafelandcaviar.com.