A cool chocolate treat for summer, Chef Giuseppe Mulargia of Rome’s Grand Hotel Palatino shares the dessert recipe for his coveted Dark Chocolate Mousse with Raspberries and a Vanilla Crumble.
Ingredients Dark Chocolate Mousse
Per la mousse
Per il Crumble alla vaniglia
Per l’inserto al lampone
Procedure
Per l’inserto al lampone
In a small saucepan, bring the raspberry puree with sugar and honey to 60°, rehydrate the gelatin by adding it to the mixture.
Per la mousse
Whip the 70% cream and place it in the refrigerator. Then beat the egg yolk and sugar with a whisk in a bain-marie until frothy, at which point add the previously chopped dark chocolate until it is completely melted. Rehydrate the gelatin in a small saucepan with a little cream and add it to the chocolate mixture. Gently combine the two creams and chocolate compounds starting from the softest to the thickest. Pour the mousse halfway to capacity into the molds – or as desired – add the raspberry pearls and cover until closed. Chill at -40° for half an hour then unmold and refrigerate for a couple of hours.
Per il crumble alla vaniglia
Soften the butter with the sugar, flour, and vanilla bean seeds, creating a sandy mixture. Bake in a ventilated oven at 180° for 10 min. Plate the mousse by placing the vanilla crumble and fresh raspberries at the base.
Make sure the chocolate mixture is not hot as you incorporate it into the cream, lest the mixture be damaged.