Temptation For Food

Chocolate Mousse Dome and Raspberries


100g dark 70% quality chocolate, broken up
150 ml thickened cream
15 ml Kahlua, Tia Maria or Brandy* optional
1 punnet (125g) fresh raspberries
150 ml thickened cream
Mint leaves
Cocoa for dusting


Serves 2   (This recipe can be made the day before)

  1. Place chocolate in a heatproof bowl and slowly melt in the microwave, stir occasionally until melted or place chocolate over a double boiler to melt, set aside to cool slightly.
  2. Whip cream until soft peaks form, fold in liqueur then melted chocolate and mix until combined.
  3. Line 2 small dishes or shallow cups (holding about 125 ml) with plastic wrap. Spoon in chocolate mousse, level tops and wrap with plastic, chill in the fridge for 4 hours or overnight.

To Serve

Un-mould mousse and smooth out plastic wrap creases with your finger, remove plastic and dust each one with cocoa and place domes in the middle of 2 serving plates. Pour some cream on one side of each dome and arrange 7 whole raspberries on top of each dome. Cut 5 raspberries in half and place 5 halves on the other side of each dome. Arrange 5 mint leaves near each raspberry and serve.

Chefs Notes

*You can use your favourite liqueur for this dessert that blends well with chocolate.

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