Chocolate Cakes with Raspberries and Nutella Mousse
© Spirit Media 2004-2008 All Rights Reserved
Chocolate Cakes with Raspberries and Nutella Mousse
Estimated Cost: $15.55
11 oz fresh raspberries
2 tablespoons sugar
1 teaspoon white vinegar
1/4 cup Nutella
1 cup heavy cream, extremely cold
pinch of salt*
4 mini chocolate cake shells (about 3 1/2 inches
in diameter)
In a medium size bowl, combine 2/3 of the raspberries with the sugar and vinegar. Mash raspberries with a fork until juices are released and mixture resembles a very coarse puree. Allow to sit while you prepare the rest of the dessert. In the bowl of an electric mixer combine the nutella, cream and salt. Whip until medium-stiff peaks form; be careful not to over whip or mixture will break. Fill each cake shell with the raspberry mixture and mound it with the nutella cream. Scatter remaining fresh raspberries over the tops of the desserts. Chill if desired, or serve immediately.
Yield: Serves: 4
Published: 02/01/06
© Spirit Media 2004-2008 All Rights Reserved
