Chocolate purses with rhubarb=raspberry mousse
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Chocolate purses with rhubarb=raspberry mousse
  Chocolate    Mousse  
Last updated 6/12/2012 1:15:52 AM. Recipe ID 45452. Report a problem with this recipe.
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      Title: Chocolate purses with rhubarb=raspberry mousse
 Categories: Desserts, Fruits
      Yield: 4 Servings
 
MMMMM------------------RHUBARB-RASPBERRY MOUSE-----------------------
  1 1/2 c  Fresh or frozen rhubarb
           -about 1/2 lb. finely diced
    1/3 c  Sugar
      1 ts Unflavored gelatin
    1/4 c  Sour cream
    1/2 c  Fresh raspberries
    1/2 c  Heavy cream, well chilled

MMMMM----------------------RASPBERRY SAUCE---------------------------
      2 c  Fresh raspberries
      5 tb Confectioner's sugar

MMMMM---------------------MOLDING CHOCOLATE--------------------------
      7 oz Semisweet chocolate, grated
      2 oz Unsweetened choclate, grated
    1/4 c  Light corn syrup
  1 1/2 ts Rum or cognac
           Confectioner's sugar, for
 
  Place a medium mixing bowl and the beaters of your electric mixer in
  the refrigerator to chill for at least 30 minutes.
  
  MAKE THE MOUSSE:  Combine the rhubarb and sugar in a medium saucepan.
  Cover and bring to a simmer over low heat.  Cook for 8 to 10 minutes,
  or until the rhubarb is very soft.  Transfer to the bowl of a food
  processor and puree.  Transfer the puree to a medium nonreactive
  mixing bowl and set aside.
  
  Put 2 tablespoons cold water in a small saucepan and sprinkle the
  gelatin over.  Set aside and let soften for 5 minutes.  Heat the
  mixture over low heat, swirling until the gelatin is completely
  dissolved and no grains remain.  Stir the gelatin into the pureed
  rhubarb and allow to cool.  Then fold the sour cream and berries into
  the puree.
  
  In the chilled bowl, whip the cream with an electric mixer at high
  speed until it holds soft peaks.  Do not overbeat.  Gently fold the
  whipped cream into the fruit mixture with a rubber spatula.  Cover
  the mousse and refrigerate until it sets, about 4 hours, or overnight.
  
  MAKE THE SAUCE:  Combine the raspberries and confectioner's sugar in a
  small saucepan.  Cook over low heat until the berries are soft, about
  3 to 4 minutes.  Transfer to a food processoror blender and puree.
  Strain through a fine-mesh strainer into a small bowl and discard the
  seeds. Stir 2 tablespoons of cold water into the suace to thin.
  Transfer to a jar and refrigerate.
  
  PREPARE THE MOLDING CHOCOLATE:  Put both chocolates in the top of a
  small double boiler over simmering water.  Melt over low heat,
  stirring constantly with a spatula or wooden spoon until the
  chocolate is very smooth and shiny.  Remove from the heat and add the
  corn syrup and liquor.
   Using a wooden spoon, mix the chocolate vigorously (the chocolate
  will start to "seize"; don't worry, be happy, you're doing just fine)
  until the chocolate gradually thickens and leaves the sides of the
  bowl to form a loose, soft mass.  The stirring should take no longer
  than a minute; do not overwork the chocolate or its oils may separate.
  
  Divide the chocolate into 2 equal portions.  Place one portion in the
  center of an 11 by 16 inch long sheet of plastic wrap on a cool flat
  surface.  Level the chocolate with a spatula.  Cover the chocolate
  with a second sheet of plastic wrap the same size as the first sheet.
  Using a rolling pin, gently roll the chocolate into a rectangle about
  10 by 15 inches and 1/16 inch thick.  Leaving the chocolate still
  covered, set aside at room temperature away from any heat source for
  30 to 45 minutes to prtially set.  Repeat with remaining chocolate.
  When the chocolate is partially set, it should be no longer wet by
  still very pliable.  If at first it's still too wet to handle, let it
  sit for about 5 minutes more but do not allow it to harden or it will
  become difficult to knead.
  
  Remove the plastic wrap from one sheet of chocolate.  Generously dust
  a work surface with confectioner's sugar.  Gather the chocolate into
  a ball. If the chocolate has dried out and cracks or crumbles a
  little, don't be concerned, the chocolate will soften and come
  togther again after kneading. Knead it briefly, pressing it into the
  confectioner's sugar as you knead, until soft and no longer sticky.
  If it feels sticky, knead in a little more confectioner's sugar.  The
  molding chocolate should feel very soft and smooth.
  
  Divide the chocolate in half and shape each half into a ball.  Cover
  the balls with plastic wrap and set aside.  Knead and shape the
  remaining sheet of chocolate in the same manner, for a total of 4
  chocolate balls.
  
  ASSEMBLE THE PURSES:  Brush off any chocolate crumbs left on the work
  surface; the surface should be dry, or the chocolate will stick.
  Lightly dust the work surface and a rolling pin with confectioner's
  sugar. Slightly flatten one chocolate ball and gently roll it out
  into a circle about 9 inches in diameter.  As you roll the chocolate,
  be sure to lift it from time to time and dust the surface underneath
  with a little more confectiner's sugar to prevent the chocolate from
  sticking.
  
  Place one quarter (about 1/3 cup) of the mousse in the center of the
  chocolate circle.  Gather the sides up to enclose the filling.  Pinch
  the purse at the neck to seal in the mousse, allowing the top edges
  of the purse to fan out.  Transfer the purse to a large platter,
  loosely cover with plastic wrap, and refrigerate.
  
  Repeat rolling and filling the remaining balls of chocolate to make 3
  more purses.  Cover and refrigerate until ready to serve.
  
  TO SERVE:  Place a chocolate purse on each chilled dessert plate and
  spoon some raspberry sauce around it.
  
  File




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Recipe ID 45452 (Apr 03, 2005)

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