Yield: 16 Servings
|10||Oreo cookies (up to)|
|12 ounces||Bittersweet chocolate|
|1||Bag (10-oz) guittard large semi-sweet chocolate chips|
|1||Box (10-oz) frozen rasperries in syrup|
|½ cup||Chocolate genache (see below)|
|20 ounces||Bittersweet chocolate (finely chopped)|
|¼ cup||Superfine sugar|
CHOCOLATE RASPERRY MOUSSE
From: paris@... (Ken Paris)
Date: Wed, 9 Mar 94 10:11:54 -0800 CRUST: throw about 10 oreos into a food processor and grind 'em up melt about 4 or 5 TBS butter and pour into the cookie crumbs until it holds together when mushed. press the mixture into the bottom of a 10" spingform pan.
CHOCOLATE DECADANCE: Melt butter and choc. together. Beat the eggs and sugar together until light and fluffy. Stir the flour into the egg mixture until barely mixed. Pour the slightly cooled choc. mixture in while gently mixing. Fold in the chips. Pour the batter over the crust and bake at 425 for 15 min.
CHOCOLATE RASPERRY MOUSSE: Defrost and sieve rasperries (be sure to press all the pulp through). Reduce the rasp. to ½ cp (in sauce pan over med-low heat). While rasp. are reducing, soften gelatin with 3 TBS. water.
Add the gelatin, genache and chambord to the rasp., cover and place in the refridgerator for 20 min.
While rasp. is cooling, whip cream with sugar until stiff. Fold in rasp.
mixture, cover and leave in refridgerator for about 45 min. until firm.
Pipe the mousse on the cooled decadance in a nice pattern.
GENACHE: Place choc. in heat-proof bowl. Bring cream and sugar just to boil (mixing to dissolve sugar) and pour over chocolate, let sit for 1 min.
then stir to dissolve (try not to stir in air bubbles) add chambord. Cover and let cool for about 1 hr.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .