Photo by Kylie Akins
Fresh Berries & Dark Chocolate Mousse
- 8 Oz Semi-sweet Dark chocolate (60/70% cacao)
- 8 Oz Milk Chocolate
- 16 Oz Heavy Whipping Cream
- White Chocolate bar Block for shavings, as needed
- 10 @ Chocolate Butterflies for garnish, one each glass
- 1/4 Blueberries, fresh or IQF
- 1/4 cup Blackberries, fresh or IQF
- 1/4 cup Raspberries, fresh or IQF
Dark Chocolate Mousse
Melt the dark chocolate in a double boiler so that the chocolate does not burn. Heat the chocolate slowly until it's pretty hot, approximately 120°F - 130°F degrees measured by a candy thermometer.
Whip the carton of 16oz. heavy whipping cream to a soft peak.
Fold approximately 1/3 of the whipped cream into the melted dark chocolate and mix very quickly with a whisk.
Fold the mixture of chocolate and whipped cream into the remaining whipped cream. Fold just enough until well blended. Pipe the dark chocolate mousse into a martini glass, filling it about ¼ of the way.
Milk Chocolate Mousse
Melt the milk chocolate in a double boiler so that the chocolate does not burn. Heat the chocolate slowly until it's pretty hot, approximately 120°F - 130°F degrees measured by a candy thermometer.
Whip the carton of 16oz. heavy whipping cream to a soft peak. Fold approximately 1/3 of the whipped cream into the melted milk chocolate and mix very quickly with a whisk.
Fold the mixture of chocolate and whipped cream into the remaining whipped cream. Fold just enough until well blended. Pipe the milk chocolate mousse into a martini glass on top of the dark chocolate mousse, to about the 1/2 way mark of the glass.
Using a chocolate shaver or sharp knife, shave the white chocolate into very thin curls. Gently place on top of the milk chocolate. Place the desserts in the refrigerator for 1 hour or more in order to allow them to "set". When ready to serve, decorate the desserts with the chocolate butterflies, and the berries.
Yield: 10 Glasses
From Miguel Espina, Searcy Country Club
More Recipes
- Fresh Berries & Dark Chocolate Mousse
- Tuna Carpaccio & Wasabi Aioli
- Butterflied Herb and Lemon Grilled Chicken
- Sweet Potato Bisque
- Tilapia with Toasted Pecans and Capers
- Chocolate Mousse Pie
- Raspberry Oatmeal Bars
- Carrot Souffle
- Crunchy Salad
- Fresh Strawberry Mousse
- Light Potatoes Supreme
- Granny's Cinnamon Rolls
- Festival Chicken
- Caliente Chocolate Cake
- Crab Meat Souffle
- Pumpkin Rolls
- Scrambled Egg Casserole
- Spinach Sarah
- Tortilla Treats
- Red Velvet Cupcakes
- Dirt Cake
- Caterpillar Cupcakes
- Ladybug Cupcakes
- Baked Macaroni
- Strawberry Dessert
- Shadea
- Chicken Enchiladas
- Artichoke Brunch Casserole