Baked chocolate & raspberry mousse

Baked chocolate & raspberry mousse

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This is just what it says on the tin, really: a simple baked chocolate mousse, which could just go in the fridge to set before serving unbaked, if you like, but cooking it changes the flavour. Serve it with some pouring cream or ice cream, or both.

Ingredients

Quantity Ingredient
200g dark chocolate, 70% cocoa solids
25g butter
4 eggs
50g caster sugar
400g raspberries
pouring cream or ice cream, to serve

Method

  1. Preheat the oven to 200°C.
  2. Break the chocolate into pieces. Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Remove and allow to cool slightly.
  3. Meanwhile, separate the eggs, reserving the whites, then whisk the egg yolks into the chocolate mixture.
  4. Whisk the egg whites with the sugar to form stiff peaks, then fold them into the chocolate mixture.
  5. Place the raspberries in a large ovenproof dish measuring approximately 15 x 20 cm, then top with the chocolate mixture.
  6. Bake in the oven for 12 minutes, then remove and serve immediately with cream or ice cream.
Tags:
James Martin
Saturday Kitchen
quick meals
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