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Chocolate Mousse Ring with Raspberry Whipped Cream

Source of Recipe


From "Debbi Fields' Great American Desserts"






List of Ingredients



• -- Mousse --
  
• Vegetable cooking spray
  
• 1-1/4 cups semisweet chocolate chips
  
• 3/4 cup granulated sugar
  
• 1/2 cup boiling water
  
• 4 eggs
  
• 2 Tbsp orange-flavored liqueur or brandy
  
• 2 tsp vanilla extract
  
• 1/4 tsp salt
  
• 16 Tbsp (2 sticks) unsalted butter, softened
  
• .
  
• -- Raspberry Cream --
  
• 1 cup whipping cream, chilled
  
• 2 Tbsp powdered sugar
  
• 2 tsp vanilla extract
  
• 1/3 cup seedless red raspberry jam
  
• .
  
• Optional: Candied violets and fresh mint leaves
  






Instructions



1. Preheat oven to 350 degrees (F). Spray a 2-quart ring mold with vegetable cooking spray. Have ready a baking pan large enough to hold the mold.
   
   
2. To prepare the mousse: In a food processor, combine the chocolate chips, sugar and boiling water, processing until smooth. Add the eggs, liqueur, vanilla and salt; process until blended. Add half of the butter and process until smooth. Repeat with remaining butter. Pour the mixture into the prepared mold, then carefully put it into the larger baking pan. Pour enough hot water into the baking pan to measure 2 inches.
   
   
3. Bake the mold for 50 to 55 minutes, or until firm to the touch and a skewer inserted in the center comes out clean. Remove the mold from the baking pan to a wire rack to cool for 30 minutes. Invert it onto a serving plate and let it set 5 minutes before removing the mold. Do not worry if the mousse comes apart a bit. Smooth out top and sides with a thin spatula or knife. Cover with plastic wrap and chill. (The mousse can be made 48 hours in advance.)
   
   
4. To prepare the raspberry whipped cream: Put the cream, sugar and vanilla in a chilled bowl and beat on medium speed until thickened using the electric mixer and chilled beaters. Beat in the jam until blended and the cream is stiffened. Transfer some of the whipped cream to a pastry bag fitted with a decorative tip.
   
   
5. To serve: Pipe rosettes of cream all over the top of the mold and garnish the top with candied violets and mint leaves.
   
   Makes 12 to 16 servings.