Segment body: Chef Brian West joins us for a special Valentine’s Day edition of West Wednesday!
Chambord Chocolate Mousse
- 4 ounces semi-sweet chocolate
- 1/2 cup sugar
- 1/2 cup Chambord liqueur
- 1 packet gelatin powder
- 2 cups heavy cream
In a double place chocolate and stir until melted. Add sugar and chambord stir until dissolved.
Then add gelatin and stir until dissolved and keep at room
In a mixer whip heavy cream to a stiff peak. Take 1 cup a stir into chocolate mixture until cream is dissolved.
Fold in the rest of chocolate mixture and place in cooler until mousse sets-up (about 2 hours)
Place in star tipped piping back and pipe mousse into large spoons and top with raspberries.