Mousse au chocolat with raspberries

Name: Mousse au chocolat with raspberries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g frozen raspberries; 3 TABLESPOONS Icing sugar; 200 g Fine dark chocolate (min. 70 % cocoa content); 3 fresh eggs , sea salt (Gr. M); 125 g Whipped cream; 3 TABLESPOONS Sugar; 75 g roasted salted pistachios (with shell)

AUTHOR
Shirley Vincent

DIFFICULTY
not easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g frozen raspberries
3 TABLESPOONS Icing sugar
200 g Fine dark chocolate (min. 70 % cocoa content)
3 fresh eggs , sea salt (Gr. M)
125 g Whipped cream
3 TABLESPOONS Sugar
75 g roasted salted pistachios (with shell)

Directions

1
Mix the frozen raspberries with icing sugar. Chop the chocolate, melt it and let it cool down.
2
Separate eggs. Beat egg whites with salt until stiff. Whip cream until semi-stiff, chill both. Whip egg yolk and sugar in a hot water bath for about 5 minutes. Stir in chocolate and 2 tbsp. cream. Fold in the rest of the cream and beaten egg white.
3
For the sauce, sauté the sesame seeds in a pan. Set aside 2 tablespoons of sesame seeds, grind the rest finely in the universal chopper. Mix the ground sesame, miso paste, soy sauce, sugar and mirin. Peel onion and garlic and dice very finely, mix in.
4
Remove the pistachios from the shell, chop roughly and sprinkle over the mousse.