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Belgium Chocolate Cones Filled With Raspberry Mousse

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Belgium Chocolate Cones Filled With Raspberry Mousse

 
Chocolate and Raspberry…..one of my favorite combinations.
 
How about homemade CHOCOLATE cones filled with light & fluffy Raspberry Mousse?
 
I bet I have your interest now, don’t I?
 
I made these divine….delicious….gorgeous….sinful CHOCOLATE CONES filled with RASPBERRY MOUSSE for my son Sam after he return home from the hospital….
 
It is little work intensive, but the smile on his face made it all worth it.

 

 

PRINTABLE RECIPE:
 
Ingredients for Chocolate Cones:

  • 12 – 3″ Circles of Parchment Paper
  • 4 oz Belgium Chocolate

STEP 1: Shape parchment paper circles into cones and secure them with little piece of tape.

STEP 2: Melt chocolate in microwave or in double boiler until completely melted.

STEP 3: Using pastry brush , brush the inside of each paper cone with chocolate. Let it dry little bit and paint a second layer of chocolate. Let it cool in the fridge for 3-4 hours until well set. If you take it out too early the chocolate cones will be breaking and melting.

STEP 4: After the chocolate cones are well set gently peel away the parchment paper and keep the cones in cool place until ready to fill.You can also make the filling while the chocolate cones are setting.

 

 
Ingredients for Raspberry Mousse:

  • 2 cups Frozen Raspberries
  • 1/2 cup Sugar
  • 1 Tbsp Clear Gelatin
  • 2 Tbsp Water
  • 1 Tbsp Lemon Juice
  • 3 cups Heavy Whipping Cream

STEP 1: In a saucepan over medium heat cook raspberries, lemon juice and sugar until it turns into liquid.

STEP 2: Pour water into small bowl and sprinkle gelatin over the top. Let it sit for 5 minutes.

STEP 3: Meanwhile strain the raspberry mixture into another saucepan.Make sure you use spoon to push as much raspberry puree through the strainer as you can.

STEP 4: Once you have a smooth raspberry puree put gelatin into the saucepan (it will be thick by now) and on medium low heat keep stirring while gelatin is completely dissolved. Remove from heat.

STEP 5: In a large bowl whip heavy whipping cream until firm.

STEP 6: Make sure that raspberry mixture is cool to touch and it’s getting firmer. (you don’t want to melt the whipped cream). Remove it into a bowl. Gently fold in about 1/2 cup of whipped cream. Then gradually fold in the rest. Put it into the fridge to chill.

STEP 7: When the raspberry mousse is mousse consistency using pastry bag pipe it into chocolate cones.

 

Belgium Chocolate Cones Filled With Raspberry Mousse

 
I also made little CHOCOLATE CUPS by brushing melted chocolate into mini muffin paper cups.Don’t forget the second layer of chocolate as well.

 

 

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This recipe is linked to these recipe blog hops:

SWEET TOOTH FRIDAY BIZZY BAKES, FRIDAY FOOD FIGHT, FOOD ON FRIDAYS, GCC RECIPE SWAP, MRS FOX’S SWEET PARTY, WOW ME WEDNESDAY,CAST PARTY WEDNESDAY

 

Belgium Chocolate Cones Filled With Raspberry Mousse

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Don’t forget….Keep Smiling….Keep Cooking!

 

 

 

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© Copyright 2012FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey



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