Making it: Warm 50 g of fruit purée with the sugar. Soak the gelatine for five minutes and stir it into the fruit purée and sugar mixture. At around 40°C, fold in the whipped cream.

Remove from heat, and whisk in gelatin mixture until dissolved. Add chopped chocolate, and let stand for 1 minute; whisk until chocolate is melted and smooth. Whisk in vanilla and 2/3 cup heavy cream.

Judy Walker Mar 23, 2007 Mar 23, 2007 1 min to read Makes 8 servings 12 ounces dark chocolate 12 large eggs, separated 12 ounces unsalted butter, melted 1 tablespoon Leruth's Vanilla Bean Marinade ...

When you crack into the chocolate, the mousse is smooth and almost jellylike with a center that tastes like you’re biting into a ripe mango. The Berry3 ($14.50), pronounced “berry cube,” is ...

Images of whole-fruit chocolate formulations after kneading at 31 °C and subsequent heating to 50 °C. The ECP concentration in the sweetening gel and the added gel concentrations in the CM are ...

A layer of chocolate mousse is topped with fruit mousse and finally another layer of chocolate mousse is added. The dessert can be decorated with fresh fruit or pieces of ice cream wafer.