Welcome to HowToCookThat I'm Ann Reardon and today we are making a yummy chocolate
mousse dessert wrapped in a spiral of marshmallow, sitting on a coconut biscuit with a raspberry
jelly in the middle.
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To make the raspberry jelly we need raspberries, sugar, water and gelatin sheets.
I'll put all the recipe quantities on the howtocookthat.net website for you in grams
and ounces and cups and there is a link to that below.
Add the gelatin sheets to the water and leave them to soak.
Then add the sugar to the raspberries.
And blend on high speed until you have a liquid of yummy fresh raspberry puree.
Pour that into a fine sieve and push it through using the back of a spoon, just stir it around
and around, so that you end up with all the seeds at the top and all of that puree through
into the bowl.
Pour about 1/3 of that mixture into a pan and heat it until it just starts to boil.
Squeeze the water from the gelatin sheets and add them into the hot raspberries.
And then you just need to stir until they are dissolved.
Tip the hot rasperries into the cold one and mix together well.
By not heating the whole thing, just heating 1/3 of it, that means that it will set a lot
quicker for you.
Pour that into a tray lined with plastic wrap or if you don't have a tray you could use
a cardboard box and line that, and then put that in the freezer for about an hour to set.
For the biscuit bases we need 1 egg, desiccated coconut, flour, baking powder, icing sugar
and butter.
Put the icing sugar, butter and coconut into a bowl and mix until it forms a pale coloured
paste.
Add in the egg and mix that together well then turn it onto low speed and add in the
flour and the baking powder and just keep mixing those until you can't see any more
flour and it's all mixed in.
Roll out the biscuit dough on some non-stick baking paper, and I find this easiest to do
if I put some plastic wrap over the top while you are rolling it.
Remove the plastic and cut circles about a centimeter apart from each other.
Then just remove the dough from in between the cookies, slide it onto a baking tray and
bake those in the oven until they are golden.
Check on your raspberry jelly, mine is just starting to get icy around the outside.
Use a small cookie cutter to cut circles of jelly and these need to be a little bit smaller
than the bases because they will go in the centre of the desserts.
Once you have cut these just cover in plastic wrap and store in the fridge until you are
ready to use them.
Now to make our rich chocolate mousse we need cream, chocolate and I've got a mixture of
milk and dark chocolate in there.
Egg yolks, sugar, water and more water to bloom the gelatin.
Add the gelatin into the water and then whip the cream to soft peaks so it looks like this.
Then place that bowl in the fridge while we do the next part.
Put a pan on the stovetop with a little water in it and then put a heat-proof bowl on top
of that.
Into the bowl add water, sugar and egg yolks and whisk those together, continuing to whisk
it over the heat.
The steam from the water underneath will heat the bottom of the bowl As it's getting hotter
add in the gelatin and then keep whisking it until the sugar and gelatin are dissolved
and you've got a hot egg yolk mixture that is frothy and pale.
Melt the chocolate in the microwave then stir in about half of the egg yolk mixture.
And once that is smooth, pour it into the egg yolks and whisk them together.
Add 1/3 of the cream to this chocolate mixture and whisk it through.
Then add that into the rest of the cream and fold it through gently so you keep as much
air in your mousse as possible.
Pour some mousse into a hemisphere mold, now if you don't have a hemisphere mold you can
just get creative.
Try putting plastic wrap over a bowl or a cup and pouring some mousse into that.
Then add a disc of raspberry jelly in the middle of each dessert.
These look so yummy already.
Then level off the tops and place them in the freezer overnight.
To make the marshmallow we need glucose syrup, water a pinch of cream of tartar, sugar, another
bowl of water, plus gelatin sheets.
Place the gelatin sheets in the water so they can soften.
And while they are soaking add the sugar, water and cream of tartar into the saucepan
with the glucose syrup.
Heat that over high heat.
Then add a candy thermometer to the side and keep heating it until it reaches 114 degrees
C. Remove that from the heat and pour into a mixing bowl.
Squeeze out the water from the gelatin and add that in.
And stir it until it is melted and then whisk on high speed until it goes white and frothy
and starts to get sticky.
Place that into a piping bag and pipe onto a tray of desiccated coconut just in lone
lines.
Now if you don't like coconut you could use cornflour here or sprinkles or chopped nuts,
whatever you like, you are going to be able to see it on top so just make it look pretty.
Then just leave those at room temperature to set.
To make the glaze we need glucose syrup, cream, cocoa powder, sugar, powdered gelatin 1/3
cup of water plus more water.
Put the 1/3 of a cup of water in with your gelatin and mix that together quickly.
And then just leave that to one side.
Then add the water and the cream... and the sugar into the pan and heat that until it
just starts to boil.
Remove it from the heat and add in the gelatin, stirring until it is dissolved.
Then shake the cocoa powder through a sieve, making sure you don't have any lumps of cocoa
powder there, and whisk that into the glaze.
Finally for the glaze, we just want to pour that through a fine sieve again just to make
sure there are no lumps.
We want the glaze to be totally smooth.
Then just leave that to cool to room temperature.
Once it is cool it will be thick like this.
To thin it down, take a big spoonful and put it in a separate bowl and heat that up in
the microwave.
Once it is hot and thin, top it into the rest and stir it through.
And continue to do that a couple of times until you get a nice thick but pourable consistency
like this.
Tip the frozen mousse out of the mold, just pushing it out of the silicon there onto a
cooling rack that is sitting over a tray.
Then just ladle the glaze over the desserts letting the excess drip down onto the tray.
Carefully, lift up the mousse and place it onto one of the biscuit bases.
Now take a marshmallow and starting at the top wrap it around your dessert a few times
in a spiral finishing at the base.
And you can just leave it like that or you can add a few sprinkles onto the glaze.
Allow those to defrost in the fridge for a few hours and then they are ready to be enjoyed.
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