Double Chocolate Raspberry Mousse Pops Recipes

Steps:

• Note: Before beginning, you will want to gather the following supplies: silicone heart cake pop mold, toothpicks, red and yellow candy coloring, wax paper, 1 piping bag or large ziplock bag.
• Place a mixing bowl and whisk attachment in the freezer.
• Put the chocolate chips in a heat safe bowl, and microwave in 30 sec intervals at 50% power, stirring between each interval until smooth and fully melted (it won't take long, so be careful to not over heat the chocolate). Stir in the cubed butter until completely combined. Set aside to cool slightly while working on the other mousse components.
• Whisk the egg yolks in a separate bowl until frothy (about 2 min), and then slowly whisk into the chocolate mixture. If the chocolate mixture is very warm still you will have to temper it by adding a little to the eggs and stirring before adding the rest of the eggs to the chocolate mixture (so it doesn't scramble the eggs).
• Add the sugar, vanilla, and cream to the bowl of your mixer and mix slowly starting on low and working your way up to high for about 3-5 minutes, or until stiff peaks just begin to form.
• Gently fold the whipped cream into the chocolate mixture and transfer to a piping bag. Pipe into each heart cavity, filling to the top, and use a butter knife or icing spatula to scrape off any extra mousse. Insert a popsicle stick, and transfer the molds to the freezer to set (at least 4 hours or overnight). At this time you will also want to place the raspberries in the fridge to thaw overnight.
• To make the raspberry puree, place the thawed raspberries, sugar, and lemon juice in a medium saucepan. Cook the berry mixture on medium low for 10-15 minutes, or until the berries begin to break down.
• Pour the berries through a strainer to remove the seeds. Use a spatula to gently press the berries against the strainer to squeeze out all of the juice, and also swipe the spatula along the bottom of the strainer. Transfer the puree to the refrigerator to chill and thicken. Discard the seeds or use them for a homemade jam.
• Once the pops are set you can shape them to give them more of TATA's asymmetric look. Remove the mousse pops carefully from the molds, and place them on a baking sheet lined with wax paper. Use a sharp knife to carefully trim down the left side of the heart. Return the pops to the freezer while making the ganache.
• Now for the fun part! To make the glaze, place the white chocolate chips in a heat proof bowl and set aside. Place the cream and corn syrup into a second heatproof bowl and microwave for 30 seconds. Pour the hot cream over the chocolate, and allow it to sit for 1-2 minutes before stirring. Continue to heat the chocolate and cream, in the microwave, in 30-second intervals at 50% power, stirring after each set, until the chocolate is fully melted.
• Stir in the fruit puree. The white chocolate chips have a slightly yellow tint that will make the ganache look purple, so to bring it back to TATA's signature bright red add a little red candy coloring until it begins to look red again. The color will develop as it sits, so add just a little at a time (too much will make the ganache taste bitter). You can also add a tiny bit of yellow to brighten it up, if needed. Transfer to a glass measuring cup and re heat for another 30 seconds, so that the ganache is easily pourable.
• Place the mousse pops on a cooling rack over a rimmed baking sheet, and pour the ganache over them completely covering the tops and sides. Transfer the pops back to the freezer (you can use a toothpick to clean up the edges).
• To make TATA's face, place the yellow and dark cocoa candy melts into 2 separate heat proof bowls, and heat them in the microwave in 30 second intervals at 50% power (stirring between each interval until smooth). Use a toothpick dipped in the yellow melts to draw 6 oval shapes onto wax paper for the mouths, and then dip a toothpick into the dark cocoa melts and draw 3 lines each, for the mouth (right in the middle of the yellow), eyebrows, and 2 small circles for the eyes of each mousse pop. Allow the chocolate to set.
• Just before serving, add the faces (I find it easiest to transfer using a toothpick), and enjoy! The mousse pops can either be eaten right from the freezer, or set out for about 10 minutes for a softer texture. Cover and store any leftover pops in the freezer.
• * Consumption of raw or undercooked eggs may increase the risk of food borne illness.

Steps:

• Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
• In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
• Fold the egg white mixture into the egg yolk mixture.
• Sift the flour and cocoa over the egg mixture; gently fold in.
• Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
• Run a knife around the edge of the cake to loosen it.
• Let cool on a wire rack.
• Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
• Stir in the liqueur.
• Let cool.
• Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
• Puree the berries in a food processor and then strain through a sieve to remove the seeds.
• There should be approximately 2 cups of puree remaining.
• Transfer the puree to a separate saucepan.
• Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
• Stir in the liqueur; transfer to a large bowl.
• Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
• Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
• Whip the cream; fold into the cooled raspberry mixture.
• Reserve 1/2 cup for garnish.
• To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
• Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
• Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
• Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
• Smooth the surface.
• Refrigerate until firm, 1 to 2 hours.
• Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
• Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
• Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
• Pull a toothpick through the circles to form a spider web design.
• Refrigerate until chilled.