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Ingredients
- 200 gm Good quality dark chocolate, (7oz)
- 280 ml Double cream, (1/2 pint)
- 100 ml Fromage frais, (3 1/2fl ounce)
- 1 whl egg
- 3 x Egg yolks
- 50 gm Caster sugar, (2oz)
- 1 lrg Punnet of fresh raspberries, or possibly a handful of frzn if unavailable A few dashes framboise liquor, (optional)
- 50 gm Roasted flaked almonds Icing sugar for decoration
Directions
- Place a pan of boiling water on the heat, big sufficient for a mixing bowl to fit on top of. The first job is to make the sabayon.
- In the bowl mix together the Large eggs and sugar and whisk occasionally while the bowl heats up. This will take approximately 15-18 min to cook, so leave it on the side and whisk at regular intervals while you prepare the rest of the mousse.
- Break the chocolate into small pcs and place into a microwaveable bowl, and cook in the microwave on high for 2-3 min. Meanwhile in another bowl whip the double cream to a light consistency and then add in the fromage frais.
- As soon as the egg sabayon is light, fluffy and has doubled in size take off the heat and beat with a whisk or possibly an electric beater till cold. Add in the chocolate to the sabayon and then add in this mix to the whipped cream.
- Place some raspberries in the bottom of a serving glass or possibly dish, then a few slogs of framboise liqueur and finally finish by pouring the chocolate mousse over the top. Sprinkle with roasted almond flakes and then let set in the fridge for a couple of hrs. Decorate with sieved icing sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 528g | |
| Calories 1711 | |
| Calories from Fat 1091 | 64% |
| Total Fat 122.46g | 153% |
| Saturated Fat 73.49g | 294% |
| Trans Fat 0.22g | |
| Cholesterol 388mg | 129% |
| Sodium 221mg | 9% |
| Potassium 1541mg | 44% |
| Total Carbs 131.83g | 35% |
| Dietary Fiber 14.4g | 48% |
| Sugars 93.02g | 62% |
| Protein 23.38g | 37% |
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