WHAT A MOUTHFULL!
I know you’ve been waiting……. and it’s time……. FOR THE BELGIAN CHOCOLATE!
So, it is just me, or do you REALLY want to reach into that photo with a spoon. You guys. This dessert was freakin killer. The complete and amazing finale of Global Feasts: Belgium. Belgian chocolate mousse with raspberry lambic sauce.
This totally fits in with the beer theme of Global Feasts: Belgium too. Cause, you know, Lambic beer. But raspberry. Cooked down into a sauce. Oh yes. SO MUCH BEER! beer marinated fries, mussels steamed in beer, a Belgian beer tasting. I love you, Belgium.
Fruity beer has never really been my thang. Just not really into it. Lindeman’s Framboise Lambic is not something I would normally just drink straight. But with chocolate……. and raspberry…… ooooooooh golly. Totes delish.
So, I found the base recipe for the Belgian chocolate mousse at SBS.com. Check it out:
After following this recipe, I am really a lover of Belgian chocolate. The quality is just above and beyond so much of the other chocolate I have cooked with.
- 2 Tablespoons heavy cream
- 1/2 cup Belgian dark cooking chocolate
- 4 egg yolks
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1 Tablespoon baker's sugar
- 2 cups frozen raspberries
- 1/4 cup sugar
- 1 cup raspberry lambic beer I used Lindeman's framboise
- Whipped cream and fresh raspberries for serving
- Heat a glass bowl over a pot of simmering water. Add cream and chocolate, and stir constantly until chocolate is just melted. Do not burn.Remove bowl from heat.
- Stir in egg yolks until well combined. Set aside.
- Beat egg whites until almost firm. Add cream of tartar and baker's sugar and beat until stiff peaks form.
- Carefully whisk in 1/4 of the egg white mixture into the chocolate mixture. When combined, fold in remaining egg whites. Do not over mix.
- Pour mixture into 6 medium sized wide mouth glasses or bowls. Cover with plastic wrap and refrigerate 6 hours or overnight.
- Combine raspberry and sugar in a medium saucepan and stir until sugar dissolves. Heat until sauce just starts to simmer.
- Add lambic beer. Bring to a simmer.
- Reduce heat and simmer 10 minutes, stirring about every 30 seconds.
- Remove from heat and let cool. Refrigerate until ready serve.
- When ready to serve, remove plastic from glasses of mousse. Evenly distribute raspberry sauce. Top with whipped cream and fresh raspberries
That’s it folks! The Belgian feast is completed!
Did you check out Sofia’s waterzooi? Or MB’s chocolate speculoos ice cream cake and beef carbonnade? Dudes, you totally should. Interested in joining us for Global Feasts: Colombia in March? Shoot me an email! trish@rhubarbarians.com.
Trish
Sarah says
Love your Global Feasts posts! I’m not sure I can keep a raspberry lambic in the house without drinking it, but this is good motivation to try.
Patricia Bozeman says
There’s a TON leftover in the bottle! Delicious stuff!
megbollenback says
Well, hello, gorgeous photos! Seriously, this (and all your other photos from what I can tell) looks absolutely incredible. I love the Belgian theme of your feast, too. Nicely done and an excellent way to finish out the series!
Patricia Bozeman says
Wow thanks so much Meg! I’m working on a Colombian feast this month!
sweetgreenkitchen says
Oh yum, this looks amazing! Chocolate mousse is my all time favorite dessert and of coursing pairing raspberries with chocolate is always perfect… but raspberry beer, that’s a new one to me, will definitely need to seek some out for this. I have a chocolate ganache raspberry tart made using cashew cream if you want to check it out here http://sweetgreenkitchen.com/2014/07/12/chocolate-ganache-raspberry-tart/. Enjoy and thanks for the great inspiration!
Patricia Bozeman says
Thanks so much! I’ll check it out.
genevieve y says
Trish, this chocolate mousse is gorgeous! I am a chocolate fiend and that sauce just sounds like pure deliciousness.
Patricia Bozeman says
Hey thanks girl! It was definitely one of the best parts of the feast!