Tempered Chocolate Mousse Bars with Raspberry Filling

First off, yeah, I need to work on my photo taking and de-moulding skills.

Tempered Chocolate Mousse Bars with Raspberry Filling

Serves: 12

Macros

250 cal / 4.6g protein / 7.1g carbs / 25.8g fat

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Ingredients

24 oz Unsweetened Chocolate
4 egg yolks
1 1/2 cups whipping cream (or heavy cream)
5 tbsp Stevia
1 tsp Pure Vanilla Extract
3/4 cup Raspberries
Kosher Salt

Temper Chocolate

1. Heat to 50°C (120°F) in double boiler

2. Drop temp to 27°C (80°F)

3. Raise Temp back up to 32°C (90°F)

4. Thinly coat the mold and place in fridge to set

DO NOT GET ANY WATER INTO CHOCOLATE. NOT EVEN A DROP, IT WILL SEIZE AND WILL NEED TO BE THROWN AWAY.

If you have some sort of Sous Vide machine try Serious Eats method for tempering. Nearly foolproof.

Mousse

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1. Take remaining tempered chocolate and place into bowl.

2. Place egg yolks, 3/4 cup cream, and 2 tbsp stevia in double boiler at med-low heat. Stir occasionally until thickened (coats back of spoon). (This is also known as a Creme Anglaise, and is the basis for many ice creams and creme brûlée)

3. Take remaining 3/4 cup cream, 2 tbsp stevia and whip until peaks form (highly recommend a stand mixer, but a whisk will help burn some calories).

4. Pour cream and egg mixture (Creme Anglaise) into chocolate. Mix thoroughly

5. Add Vanilla and 1/4 of whipped creme to chocolate mix. Mix well

6. Add remaining Whipped Cream to chocolate. DO NOT MIX! Gently fold until all ingrediants are fully combined.

7. Put mousse in piping bag. Ziplock bag with corner cut is what I used.

8. Place in fridge to cool. Min 30 mins, longer the better.

Raspberry Syrup

1. Place Raspberries, 1 tbsp stevia, and 1/4 cup of water into sauce pan.

2. Let reduce over med heat. Stir occasionally until liquid is nearly all evaporated and all you really see in the pot is seeds.

3. Strain raspberry mix into bowl through a fine sieve or strainer.

4. Press all the liquid out of the seeds. You really need to do this other wise you will not have any raspberry sauce since it’s so thick.

5. Once you are no longer getting and juice from seeds, scrape bottom of sieve for remaining juice.

6. Discard seeds

7. Let raspberry sauce thicken in fridge. Min 30 mins.

Assembly

1. Pipe mousse halfway up each chocolate mold

2. Place 1/4 tsp raspberry syrup into centre of mold

3. Pipe more mousee to fill mold.

4. Place in fridge to set. Min 30 mins. Longer is better.

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Demoulding

1. Figure out best method

2. Post in these comments so I have some clue how to best remove them from molds.

3. Sprinkle a few grains of salt onto each, this will help cut through the bitterness

Here is the mold I used: https://www.amazon.ca/gp/product/B003VFWWWU/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

Edit: grammar, oh my poor, poor grammar skills.