Chocolate Mousse Shots with Raspberry Ripple Cream
1 cup dark chocolate chips
1 teaspoon vanilla extract
2 x 300ml cartons double thick cream
1 Tablespoon caster sugar
1 cup frozen raspberries, thawed
# Combine chocolate chips, egg and vanilla extract together in a food processor.
# Heat 300ml cream in a saucepan until simmering but do not boil.
# With the food processor running, add the hot cream in a steady stream down the chute, blending until the chocolate has melted (stop and scrape down the sides if necessary). The mixture will be runny at this stage.
# Carefully pour the chocolate mixture into glasses, cover with plastic wrap and refrigerate for 1 hour or until set.
# Stir the caster sugar into the raspberries and stand 10 minutes.
# Whip the remaining cream until soft peaks form and lightly stir in half the raspberries to form a ripple effect.
# Spoon raspberry ripple cream over chocolate mousse. Refrigerate until chilled.
# Drizzle with remaining crushed raspberries prior to serving.