Caprice Chocolate Mousse by Chef Eric Berullier

Caprice Chocolate Mousse

Ingredients

Mousse

• Liquid glucose         60g                            
• Raspberries pure    60g                            
• Sugar                      60g                            
• Dark chocolate       245g
• Fresh cream           340g

Sponge fingers

• Eggs     4
• Flour      110g                  
• Sugar    110g

 Method: For the sponge fingers

1. Whisk yolks and sugar until pale colour.
2. Fold in the flour.
3. Whisk whites till stiff. Fold into the mix.
4. Pipe flat rounds and bake at 180C for 10 minutes until golden brown.

Method: For the mousse

1. Boil the raspberries pure, sugar & glucose in the sauce pan.                               
2. Add the chopped dark chocolate to the liquid & stir until smooth. Remove from the sauce pan and put into a mixing bowl.                                       
3. Allow to cool slightly then mix in 1/3 of the whipped cream, then fold in the other 2/3.                                                                                                   
4.  Cut a disk of the sponge finger place it in the bottom of a glass or a ring mould, pour the mousse into the glass or the ring mould and place in fridge for 2 hours.