Ruby-Red Delight: Exquisite Raspberry Chocolate Mousse

Here’s a Ruby-Red Delight: Exquisite Raspberry Chocolate Mousse recipe! To complement the recipe, you can find a brief description and a picture of the dish.

Ruby-Red Delight: Exquisite Raspberry Chocolate Mousse Recipe

Ingredients:

• 1/2 cup Ruby-Red Delight Raspberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 2 egg yolks
• 1 1/2 tablespoons unsalted butter
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• Shaved Ruby-Red Delight Raspberry White Chocolate (for garnish)

Instructions:

1. In a medium saucepan, combine the Ruby-Red Delight raspberries, 1/2 cup sugar, cocoa powder, cornstarch, and salt. Stir to mix well.
2. Add the milk to the saucepan and whisk until well combined. Cook over medium heat until the mixture is bubbling, stirring occasionally.
3. In a small bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot chocolate mixture into the egg yolks, whisking constantly. This will temper the eggs.
4. Pour the egg mixture back into the saucepan, whisking well. Continue cooking over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
5. Remove the pan from heat and stir in the butter until completely melted.
6. Pour the chocolate mixture through a fine-mesh sieve into a large bowl. This will remove any lumps and make a smooth mousse. Allow the mixture to cool to room temperature.
7. In a separate large bowl, whip the heavy cream and vanilla extract until stiff peaks form.
8. Add the cooled chocolate mixture to the whipped cream and gently mix the mixture, mashing the raspberries well as they cook. Remove from heat, and strain the mixture using a fine-mesh strainer to remove any raspberry seeds.
9. In a separate bowl, whip the egg yolks. Gradually pour the hot chocolate mixture into the egg yolks and whisk until well combined. Be careful not to end too quickly or burn the eggs.
10. Return the mixture to the saucepan and cook over medium heat, stirring constantly until warm and thickened, about 5-6 minutes.
11. Chill the chocolate mixture in the refrigerator for 15 minutes.
12. In a separate bowl, whip the whipped cream until soft peaks form.
13. Gently fold the whipped cream into the chocolate mixture, then chill the mixture for 20 minutes.
14. Once cooled, gently fold in the raspberry puree and mix until combined.
15. Cover the bowl with plastic wrap and refrigerate for 2 hours.
16. Using a spatula, fold in the vanilla extract, and pour the mixture through a fine-mesh strainer to remove any remaining raspberry seeds and make sure the mixture is cool and thickened.
17. Fold the mixture into the bowl with the raspberry mixture until thoroughly combined. Let it chill in the refrigerator for an hour.
18. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
19. Gently fold the whipped cream into the raspberry chocolate mixture, making sure it’s well combined.
20. Cover and refrigerate for another hour.
21. Remove from the refrigerator and pour the mixture through a fine-mesh strainer to remove any remaining raspberry white chocolate shavings. Chill in the refrigerator for at least 1 hour before serving. Enjoy!

Here’s a picture of Ruby-Red Delight: Exquisite Raspberry Chocolate Mousse:

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Keep in mind that you may need to adjust the amount of sugar shown in this recipe as Ruby-Red Delight raspberries are naturally sweeter than average raspberries. The sweetness and tartness of the raspberries can greatly influence the final taste of the mousse.