8 Oz high quality dark chocolate
1 Pd whipping cream
3 egg whites
A pinch of salt
½ Pd fresh raspberries
4 Oz sugar
for the tuiles:
3 Oz butter
3 ½ Oz white sugar
3 ½ Oz brown sugar
3 Oz white flour
3 Oz berries juice
Shred the chocolate.
Heat 3 Oz whipping cream.
Put 6 Oz of the shredded chocolate into the hot cream and stir, until completely melted.
Whip up the remaining cream: do not add any sugar.
Whip up the egg whites with a good pinch of salt until stiff.
Add the whipped cream to the chocolate and then fold in the egg whites. Fill single cups and keep in the fridge.
Melt in a double boiler the remaining chocolate.
With toothpicks, pierce one raspberry at a time and dip into the warm chocolate. Let it solidify in the refrigerator. Make 24.
Put the sugar and the remaining raspberries in a pan and cook on low-medium heat for 15 minutes, stirring often and crushing the berries with a spoon. Mix with a blender and filter through a chinois.
To make the tuiles, soften the butter. Mix it with the other ingredient. With a pastry bag, design long shapes on parchment paper. Bake at 400° for 12 minutes. Cool down,
Decorate the chocolate mousse cups with a drizzle of berries sauce, 3 chocolate coated raspberries each, a few pieces of berries tuille.
MOTHER AND FATHER ARE CERTAINLY PROUD OF YOU GIRLS!
THANK YOU FOR SPENDING A DAY TOGETHER AT GIGLIOCOOKING!