Mousse au Chocolat
This decadent dessert takes some work, but rewards anyone up to the task. Recipe courtesy Viking Cooking School.
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Cooking tools:
- Stand mixer
- Food processor
- Double boiler
- Microwave
- Piping bag
- Silicone baking mat
- Fine-mesh sieve
- Squeeze bottle
- Muffin tin
- Ramekin
- Skewer
- Toothpick
- Oven
- Stove
- Baking sheet
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 3-ounces semisweet chocolate, chopped
- 2 T butter
- 1 pinch fine salt
- 1 t vanilla extract
- 1 T strong coffee
- 2 large eggs, separated
- 1 T granulated sugar
- ½ C heavy cream
- ⅓ C packed dark brown sugar
- ½ stick butter
- ¼ C light corn syrup
- 1 t finely minced orange zest
- ⅓ C cake flour
- ½ C finely ground almonds
- 1 C fresh or frozen raspberries, thawed
- 1 to 2 T confectioners’ sugar
- 1 T freshly squeezed lemon juice
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