| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 6 portions |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 6 portions |
Ingredients
- 1pound bittersweet chocolate 64 percent
- 6 plastic pencil boxes (3-inch)*
- 3/4 cup bittersweet chocolate
- 3 cups heavy cream
- 1 cup raspberries
Instructions
- For the chocolate box: Chop up the chocolate until very fine. In a microwave safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Add remaining finely chopped chocolate. Stir until smooth.
- Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box.
- Remove from refrigerator and gently tweak the box to gently conjoal the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries.
- For the chocolate mousse: Chop up chocolate until very fine. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve. Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogenous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use.