Enchanting Rosewater Raspberry Delight

Allergens

Dairy, Soy

Ingredients

• 2 cups fresh raspberries 1/3 cup granulated sugar 1/4 cup water 2 tsp rosewater 5 oz dark chocolate, finely chopped 1 1/2 cups heavy cream 6 tbsp unsalted butter

Instructions

1. In a saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down and release their juices, about 5 minutes.
2. Pass the mixture through a fine mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Stir in the rosewater and refrigerate until chilled.
4. In a double boiler or microwave, melt the chocolate until smooth. Set aside to cool slightly.
5. In a large bowl, whip the heavy cream until soft peaks form.
6. Gradually add the melted chocolate to the whipped cream, folding gently to combine.
7. Whisk in the chilled raspberry mixture into the chocolate cream, mixing well.
8. Divide the mousse evenly among 6 glasses or dessert dishes.
9. Melt the butter and drizzle it over the mousse.
10. Chill the desserts for at least 4 hours or until set. Prep: 20 mins, Cook: 5 mins, Total: 25 mins

Chef’s Insight

This dessert is a perfect balance of sweetness, acidity, and richness, making it the ideal ending to an Indian brunch.

Notes

This dessert can be easily scaled up or down depending on the number of servings needed.