It is Lunar New Year season, and half the people are down with cough and cold, including yours truly. Except, this year I didn’t gnaw on a single slice of barbecue pork or a pineapple tart. How unfair!
Anyway, I had a strange craving for something with chocolate and raspberries. And my Silikomart Parfum mold has been sitting in its packaging for far too long.
Special note on the chocolate mousse. This recipe uses egg whites instead of yolks, and I welcome the idea seeing the stacks of egg whites in my freezer. It turned out to be surprisingly luxurious and sets very nicely! Looks like I’ve found a perfect alternative to the classic chocolate mousse.
Makes 6 Silikomart parfum petit gâteau
For the raspberry cremeux
120g raspberry coulis, strained
15g unsalted butter, at room temperature
1) Heat the raspberry coulis until it is slightly warm and runny. Do not let it burn.
2) Whisk eggs and sugar until it is pale and thick. Stir in the raspberry coulis.
3) Gently heat the raspberry mixture in a saucepan until it reaches 95C.
4) Remove from heat and allow to cool to 50C, then stir in the butter.
5) Pour mixture into a mini dome mold and freeze. This recipe makes 11 portions of 18g each.
6) Here I used raspberry coulis as I happen to have some in the refrigerator. If you are using raspberry purée, you can add some sugar to achieve the desired level of sweetness.
For the chocolate mousse
200g dark chocolate converture
120g heavy cream
56g whole milk
100g egg whites
30g light brown sugar
1) Melt the dark chocolate over a Bain-Marie.
2) Gently heat the cream and milk, then pour a third of the cream mixture into melted chocolate and stir to incorporate. Continue with the rest of the milk in another 2 addition, making sure the mixture is smooth.
3) Whisk the egg whites and brown sugar until stiff peaks. Then, gently fold the meringue into the chocolate mixture.
4) Pour into Silikomart parfum molds, inserting a frozen raspberry cremeux into each cavity.
5) This recipe makes 6 portions of 45g each, with 190g of mousse remaining.