It seems as though I have fallen off of the band wagon of healthy and heart friendly dishes. My soap box has sunk!!I have convinced myself we have to indulge in the foods that we love or there seems no point to living. To deprive ourselves would be against all that I believe in on leading a full, happy and well-rounded life. Say amen!!!
This recipe for mousse combines all my favourite flavours of chocolate, coffee and raspberries. You can use whatever fruit you desire, but raspberries and chocolate are a match made in heaven!!
They are a soft fruit and perish easily. So use them quickly. When I had my raspberry canes at the house they did not usually last long enough to prepare any dishes. They went directly from hand to mouth. We had the everbearing variety so were fortunate enough to have raspberries all summer long but as mentioned before they fell prey to my daughter and her friends from "hand in mouth disease". Of course I had a little to do with it as well.
Photo was taken at the Red Barn Fruit Stand near Enderby, British Columbia in the Spillmacheen Valley.
**Filo Cups with Chocolate Mousse & Raspberries**
Chocolate Mousse
4 large eggs, separated
1/2 cup sugar
1/4 cup unsalted butter, cut into 1/2-inch pieces
1/4 cup water
1 tsp instant espresso powder
8 oz bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
1 (1/2 pint) basket fresh raspberries
Whisk egg yolks, 1/4 cup sugar, 1/4 cup water and espresso powder in large metal bowl to blend. Set bowl over saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160F, about 3 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup cup sugar, beating until soft and glossy. Remove chocolate from over water. Fold 1/3 of the beaten whites into warm chocolate mixture to lighten. Fold in remaining whites. Cover and chill until set, at least 3 hours or overnight.
Filo Cups
Preheat oven to 375F. Generously butter every other cup in 12-cup muffin pan. Place 1 filo rectangle on work surface; cover remaining filo with plastic wrap and damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 T sugar and 1/2 T crushed hazelnuts. Place second filo sheet atop first; brush with butter making stack of 6 rectangles. Using small sharp knife and 6-inch diameter plate as a guide, cut out two six-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 6 filo cups altogether.
Bake filo cups until golden and crisp, about 10 minutes. Immediately lift filo cups from pan, twisting carefully to loosen. Place on rack. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature).
To assemble fill filo cups with mousses (reserve remaining mousse for another use). Top with raspberries and serve.
Serves 6
