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Instructions |
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Butter a 9-inch springform pan and line base with parchment paper. Place a circle of ladyfingers over the base, pressing them together to cover base.
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In a small pot, heat jam and framboise together until liquid. Brush over ladyfingers. Scatter raspberries over ladyfingers, make a thick layer. Refrigerate until the mousse is ready.
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Over low heat; in a heavy pot or large double boiler, stir together chocolate and water until melted. Remove from heat and transfer into large bowl. Cool.
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Whip cream until it holds its shape. Whisk 1/4 cup of cream into chocolate mixture. Fold in remaining cream. Pour over raspberries. Smooth the top. Chill 2 hours or until set. Remove springform gently. Transfer mousse to serving platter. Garnish with extra raspberries, if desired.
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Originally Submitted
2/12/2012
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