MOUSSE
4 packs small chocolate cases
60g butter
2 blocks dark cooking chocolate
6 eggs
1/2 cup caster sugar
1 cup thickened cream
RASPBERRY PUREE
Punnet of raspberries
juice of 1 lemon (or lime)
2 tbs caster sugar
RASPBERRY PUREE
blend raspberries, sugar and lemon
CHOCOLATE MOUSSE
Combine butter and chocolate in a bowl
Heat over saucepan until melted
cool to room temperature
Beat eggs and sugar until thick and creamy
fold in chocolate mixture
Place 1/2 tsp of puree in chocolate cases
add 2 tsp chocolate mousse
refrigerate
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