Decadent dessert recipe for Homemade Chocolate Mousse in Phyllo Cups with Raspberry Cremeux
50 g water
20g glucose syrup or honey
40g Lindt Swiss Classic Dark Chocolate
40g Lindt Swiss Classic Milk Chocolate
240g raspberry puree
30g Blancor Couverture 36%
MediDeli Phyllo Pastry
Spray and Cook
In a sauce pan, bring the water and syrup to the boil. Then add the chocolate pieces.
Stir until well dissolved and a smooth, shiny ganache has formed.
Whip the cream to form soft peaks and temper in 1/3 of the cream to your chocolate mixture.
Then fold in the remainder of the cream, mix until smooth and of even colour.
Pour into your dish and allow to set for 1 hour in the fridge.
Make a paste with the eggs, cornstarch and sugar.
Bring the raspberry puree to a boil and temper in the egg mix – cook out the cornstarch (this takes about 2minutes).
Lastly, add the chocolate and allow melting.
Cut the Mediterranean Delicacies Phyllo sheet into desired sizes.
Spray and cook the ramekins well.
Butter the first sheet of Phyllo Pastry, placing another one on top of it.
Continue the above process until all 5 sheets of Phyllo are buttered.
Place the buttered Phyllo into the ramekin and sprinkle with castor sugar.
Bake the Phyllo Pastry in a pre-heated over at 180°C for 8 minutes.
Remove Phyllo basket from the ramekin and bake for a further 5 minutes, until golden brown. Allow to cool.
Brush the inside of the Phyllo Pastry basket with melted chocolate.
Pipe in the raspberry cremeux, followed by the chocolate mousse and decorate with chocolate shavings.