Ingredients:
- 200g fresh raspberries
- 50g granulated sugar
- 1 tsp lemon juice
- 2g gold grade gelatin sheet
- 200g dark chocolate (70% cacao), finely chopped
- 240ml heavy whipping cream, divided
- 1 tsp pure vanilla bean paste
- 1 pinch flaked sea salt
- 100g dark chocolate for glazing
- 1 tbsp coconut oil
- 1 tsp freeze-dried raspberry dust
Instructions:
- Hydrate the gelatin. Place the 2g gelatin sheet in a bowl of ice cold water for 5 minutes until soft and pliable.
- Simmer the fruit. Heat the 200g raspberries, 50g sugar, and 1 tsp lemon juice in a small saucepan over medium heat for 8 minutes until the berries break down into a thick syrup.
- Strain and set. Pass the raspberry mixture through a fine sieve into a bowl. Squeeze the water out of the gelatin and stir it into the hot liquid until completely dissolved and glossy.
- Freeze the cores. Pour the liquid into small silicone molds and freeze for 1 hour until rock solid to the touch.
- Melt the chocolate. Heat 100ml of the heavy cream until just simmering, then pour over the 200g finely chopped dark chocolate. Let sit for 2 minutes, then stir until a smooth, mahogany ganache forms.
- Whip the remaining cream. Beat the remaining 140ml heavy cream with the vanilla paste until soft, billowy peaks form. <Note: Do not over mix or the mousse will become grainy.>
- Fold and combine. Gently fold the whipped cream into the cooled chocolate ganache in three stages until no white streaks remain and the mixture is airy.
- Assemble the spheres. Fill your larger molds halfway with mousse, drop in a frozen raspberry core, and top with more mousse. Smooth the tops and freeze for 4 hours until firm enough to unmold.
- Prepare the glaze. Melt the 100g glazing chocolate with 1 tbsp coconut oil until fluid and shiny.
- Coat and finish. Unmold the frozen mousses and place on a wire rack. Pour the glaze over the top, let it set for 2 minutes, then sprinkle with the 1 tsp raspberry dust and a pinch of sea salt until the surface looks like matte velvet.