Chocolate Mousse and Red Fruits

  • Fonseca Porto ‘60 min

  • Fonseca Porto Medium

  • Fonseca Porto Dessert

Mousse:

250g Dark Chocolate 60%

105g White Sugar

120ml Liquid Yolk

80ml Water

500ml Whipping Cream 35%


Vanilla Whipped Cream:

200ml Whipping Cream 35%

20g Powder sugar

1/2 Bourbon Vanilla Pod


Assembly:

100g Red Fruits jam

200g Raspberry

100g Blueberry

50g Currant

Follow up with

Fonseca Porto

Follow up with

Bin 27

Young, deep ruby color. Intense, rich and fruity nose, full of pure blackberry, cassis, cherry and plum aromas intertwined with hints of spice.

Ingredients

Mousse:

250g Dark Chocolate 60%

105g White Sugar

120ml Liquid Yolk

80ml Water

500ml Whipping Cream 35%


Vanilla Whipped Cream:

200ml Whipping Cream 35%

20g Powder sugar

1/2 Bourbon Vanilla Pod


Assembly:

100g Red Fruits jam

200g Raspberry

100g Blueberry

50g Currant

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Preparation

Whisk the whipping cream not too firm and set aside. Add the water with the sugar and let it boil until it reaches 103ºC. Beat the egg yolks, incorporate the boiling syrup and let it whisk well until it gains maximum volume. Add the melted chocolate and mix well. Incorporate the previous preparation with the whipped cream and store in the cold with foil in contact for at least 4 hours. Whisk the remaining cream with the powdered sugar and vanilla until it has a whipped cream texture, put in a pastry bag. For plating, place a part of the mousse at the bottom of the glass with the help of a pastry bag with a mouthpiece, put the jam and the red fruits, apply a new layer of chocolate mousse. Then apply the whipped cream over the mousse and garnish.

Follow up with

Fonseca Porto

Chocolate Mousse and Red Fruits

Pair with Fonseca Bin 27

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