Raspberry mousse pie, rocky road topping and chocolate dipped strawberries

0

Raspberry-mousse-pie-1

Raspberry-mousse-pie-2

Raspberry-mousse-pie-3

Spoil your friends with this creamy, airy dessert. Pretty in pink, and fluffy and light, it’s really ideal for a hot summer’s day. The combination of raspberries and chocolate is just beautiful, and you can take it to another level by adding chopped rocky road chocolates and chocolate dipped strawberries for that wow factor.

What you need

Base
200g chocolate biscuits
100g butter

Filling
500g frozen raspberries
¼ cup caster sugar
8 gelatin leaves
100g white chocolate
600ml thickened cream

Decorations
300ml thickened cream
3 tablespoons icing sugar
125g Woolworths Rocky Road Bites
6 large strawberries (washed and dried)
100g milk chocolate

What to do

In a food processor, blitz the chocolate biscuits until they become fine crumbs. Melt the butter and pour over the biscuit crumb. Blitz the food processor again until all combined. Press into the base of a 25cm tart tin and refrigerate while you prepare the filling.

Put the gelatin leaves into a bowl of cold water to soften. Meanwhile heat up the raspberries in a small saucepan with sugar, squashing the berries until they become liquefied. Strain the mixture through a sieve to get rid of the seeds. Pour the strained mixture back into the saucepan. Get the gelatin leaves out of the bowl of water, squeeze out the excess water, and add to the raspberry mixture. Stir over a low heat until the gelatin has dissolved, then set aside to cool.

Melt the white chocolate with 2 tablespoons of cream in a bowl over simmering water and set aside to cool.

Whip the cream until it forms soft peaks, then add 2 tablespoons of the whipped cream into the white chocolate mixture to loosen it up. Then add the white chocolate into the whipped cream and gently fold through. Add the cooled raspberry mixture to the whipped cream and also gently fold through.

Pour into the tart tin and set in the fridge for at least 3 hours to firm up.

To decorate, whip the thickened cream and icing sugar into soft peaks and dollop on top. Chop up rocky road bites and scatter over the top. Place tart back into the fridge for the cream to set. Meanwhile wash the strawberries and pat them very dry. Melt the chocolate in a bowl over simmering water, dip the strawberries in and set in the fridge to set. You can also drizzle the strawberries with more chocolate and nuts before putting into the fridge to set. Before serving, place strawberries on top of tart.

Raspberry-mousse-pie-4

Share

Leave a Reply

Your email address will not be published. Required fields are marked *