Symphony of Chocolate and Raspberry Mousse Tower

Allergens

Dairy, Eggs, Soy (in chocolate)

Ingredients

• 1. 7 oz dark chocolate (70% cacao) 2. 3 cups heavy cream 3. 4 cups fresh raspberries 4. 1 cup granulated sugar 5. 6 large egg whites 6. 1/4 teaspoon cream of tartar 7. 1/2 cup powdered sugar 8. Fresh raspberries and mint leaves for garnish

Instructions

1. Begin by melting the chocolate in a double boiler, stirring occasionally until completely smooth. Allow it to cool slightly.
2. In a large bowl, whip 2 cups of heavy cream until soft peaks form. Gently fold in the melted chocolate until well combined and no streaks remain. Transfer to a piping bag.
3. In another large bowl, whip the remaining 1 cup of heavy cream with sugar until stiff peaks form. Gently fold in the whipped cream into the raspberries.
4. In another bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add powdered sugar and continue to whisk until glossy and firm peaks form.
5. Assemble the tower by piping rings of chocolate mousse onto a serving platter and filling them with the raspberry whipped cream mixture. Top each layer with a ring of the Italian meringue and continue stacking until all components are used.
6. Chill the dessert for at least 1 hour before serving to allow the layers to set. Garnish with fresh raspberries and mint leaves.

Chef’s Insight

This dessert is a celebration of the senses, with each layer and component playing a part in creating a symphony of flavors and textures.

Notes

The combination of the smooth chocolate mousse, the tart raspberries, and the sweet Italian meringue creates a dessert that is both indulgent and refreshing.