I love baking for people who love to eat sweets. It just makes it so much better and so worth it.
I don’t typically eat what I make. I love the process of coming up with a recipe and putting it into action, but when it comes time to pull out the dessert and munch it down… I would rather let the rest of the crowd enjoy.
This one was a bit of an experiment with an amazing “official BMWTG taste tester” kept in mind.
I knew I wanted to do a mousse because it’s so light and fluffy with the wonderful chocolate taste. As I was melting the chocolate I thought, “This definitely needs something else…”
“More chocolate… White chocolate!” So I starting making a white chocolate ganache.
After putting the cream and butter into the sauce pan for the ganache, I thought, “It needs something else… Not chocolate, but sweet… Maybe sour…”
I’m so glad I bought that jar of raspberries for a rainy day, so I pulled those suckers out and whipped up a thickened raspberry sauce.
Chocolate mousse tortchen with a white chocolate ganache and raspberry filling
The only actual recipe that I followed was the mousse, but I’ll give you the low-down anyhow
2 egg yolks
200g dark chocolate
440g whipped cream
Beat the eggs and sugar until light and fluffy.
Melt the chocolate and set the gelatine sheets in cold water.
While waiting for the chocolate to melt, whip the cream.
Dissolve the gelatine over low heat. Transfer to another bowl, adding the eggs and chocolate to the gelatine. This part can be tricky because gelatine can get all crazy on you. The most important part is adding the other ingredients to the gelatine and not the other way around.
Finally, fold in the whipped cream. Fill into your molds and let set.
White Chocolate Ganache:
White chocolate, chopped
Bring the cream and butter to a boil and pour over the chopped chocolate. Let sit for 1 minutes and mix, making sure all the chocolate is melted. It can be heated a bit after if there are still bits of chocolate in the ganache.
Thickened raspberry sauce:
Raspberries, frozen, fresh or from a jar
Heat the raspberries and sugar in a saucepan, stirring constantly.
Dissolve the starch in either the juice from the raspberries, or water. Add to the saucepan and bring to a boil, stirring constantly.
Put these ingredients together any which way you want. It doesn’t have to look exactly like mine. It doesn’t even have to resemble it! The best part about baking in my tiny little kitchen without all the proper gadgets… is that I get away with calling everything “rustic.”
This is my “rustic” chocolate mouse tortchen… NEVER apologize becuase something doesn’t turn out looking like you wanted it to. Just call it rustic, and keep your head held high!