Ruby chocolate mousse

Directions

Ruby Chocolate Mousse

1. Melt the chocolate in a double boiler. While the chocolate is melting, sprinkle the gelatine onto the water and let bloom for five minutes.
2. Puree the raspberries in a blender. Pass the puree through a fine-mesh strainer. Reserve
3. In a small saucepan over medium heat, combine the sugar and one-quarter cup of cream, whisking until the sugar has dissolved. Add the gelatine mixture to the cream, remove from the heat, and whisk until the gelatine has completely dissolved.
4. Fold in the pureed raspberries.
5. Add the cream mixture to the melted chocolate and stir to combine.
6. In a separate bowl, whip the remaining cream to stiff peaks. Fold the whipped cream into the chocolate mixture gradually, quarter by quarter, until completely incorporated.
7. Refrigerate the mixture for 20 to 30 minutes, then transfer it to a piping bag.

Assemble

1. Pipe half to one inch of mousse into a wide, shallow glass.
2. Refrigerate the mousse for three to four hours.
3. Using a rasp, grate extra ruby chocolate over the mousse before serving.
4. Serve immediately. Enjoy!