APRIL ALLCAPS COOKBOOK: Raspberry-Hazelnut Mousse with Chocolate Crust (Patreon)

Raspberry-Hazelnut Mousse with Chocolate Crust

So I ordered a mango mousse for dessert at a restaurant the other day, because I love mango, so I can temporarily forgive a dessert for not having chocolate. But when it came, it was just kind of gloppy and puddingy and had no real texture or oopmh or ANIMA. 

I AM UPSET BY THIS said I. BUT ONLY A LITTLE. 

I CAN MAKE IT BETTER said I also. I HAVE THE TECHNOLOGY. 

So, despite knowing that my partner and his visiting (and lovely) mother are not huge fans of mousses unless they are the kind with antlers, and even then, you know, behind a fence, I decided to make seven little desserts FOR NOBODY I GUESS. 

JK THEY WERE FOR ME.

I hoped they would be converted by my antlerless mousse, but alas, texture preferences alter for no man. 

NEVERTHELESS THIS PINK SHIT IS GREAT. 

Over the course of a week I ate them all and I’m not even sorry so whatever. 

They’re quite easy, most of the time is just leaving it in the fridge to set, and the only real pain is getting the raspberry seeds out of the raspberries—to which end, you can use other fruits I DUNNO LIKE MAYBE MANGOS that don’t have seeds and then that won’t be a problem but also they will not be pink. YOU MAKE YOUR CHOICES.

I highly recommend this as an Easter treat because it is bright and tastes like the summer to come.

Ingredients

2 cups raspberries or whatever fruit (set aside seven berries or little slices of whatever fruit for garnish)

1/2 cup sugar

1 tablespoon lemon juice 

1/4 cold water

3 teaspoons gelatin

1 cup heavy cream

1/2 cup hazelnuts, skins removed, roughly chopped

3/4 packet Famous Chocolate Wafers or other chocolate cookie (Oreo is okay but the frosting will make a sweeter crust and this is already pretty sweet. You’re looking for a plain chocolate cookie)

2 tablespoons butter

DOING THINGS

Preheat oven to 350.

Pulse chocolate cookies in food processor until fine and crumbly. Add butter, mix until large clumps form. (Add a little more butter if it seems dry.) Press mixture evenly divided into the bottoms of 6-8 small ramekins or other oven-safe cup type things. Bake for 10-12 minutes, set aside.

Pulverize the raspberries in food processor. Now, this part sucks. Put all the raspberry mess into a sieve and, using a baking spatula, press the goop until the juice comes out the other side, leaving only dry solids and seeds behind. This will take A WHILE. Finally, add sugar and lemon juice to THE PINKNESS.

In a small saucepan, sprinkle gelatin over cold water. Turn on low heat and stir until it’s dissolved. Pour into the raspberry stuff and refrigerate for an hour.

Take this out of the fridge and mix with a Kitchen Aid or other elecrtric mixer until it’s all airy and foamy. Add heavy cream and beat until thickened, 2-3 minutes. The longer you let it whip the thicker the mousse will be, so keep that in mind. 

Pour into pre-crusted ramekins, filling halfway. Spread chopped hazelnuts in a layer over the top, then finish filling the bowls. Put in fridge to set for 3-4 hours (honestly they were best the next day). Serve with bits of the OG fruit for garnish, and whipped cream if you like it. 

FOREVER EASTER GOODNESS.