Bon Appetit/February 2003

Chocolate-Raspberry Dome with Marinated Raspberries
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
MOUSSE: 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1/2 cup (1 stick) unsalted butter, diced 5 large egg yolks
1/2 cup sugar 1/4 cup water 2 cups whipping cream, chilled
1 1/2-pint container fresh raspberries BASE: 4 ounces bittersweet or semisweet chocolate, chopped 1 cup toasted rice cereal
GANACHE: 1/2 cup whipping cream 1 tablespoon light corn syrup 8 ounces bittersweet or semisweet chocolate, chopped
RASPBERRIES: 3 1/2-pint containers fresh raspberries 3 tablespoons sugar 3 tablespoons Grand Marnier or other orange liqueur
1-1/2 teaspoons grated orange peel



1 FOR MOUSSE: Stir chocolate and butter in large saucepan over low heat until melted. Whisk egg yolks, sugar, and 1/4 cup water in small saucepan. Stir over medium heat until mixture thickens enough to leave path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Gradually whisk yolk mixture into melted chocolate. Beat cream in large bowl until cream holds peaks; fold into chocolate mixture.
2 Line 11-cup-capacity bowl (8-3/4 inches in diameter and 3-1/2 inches high) with 2 layers of plastic wrap, extending generously over sides of bowl. Spoon 4 cups mousse into lined bowl; spread mousse 2/3 of the way up sides of bowl, hollowing out center. Spoon 1 container berries into center. Top with remaining mousse, spreading to cover berries. Fold plastic overhang over mousse to cover; press lightly to compact. Chill 1 day.
3 FOR BASE: Using plate as aid, draw 8-inch circle on parchment paper. Turn paper over. Place chocolate in medium microwave-safe bowl. Microwave at low setting for 10-second intervals until almost melted, then stir until smooth. Mix cereal into chocolate, coating completely. Spread mixture evenly in circle on parchment. Refrigerate base until firm, at least 1 hour and up to 1 day.
4 FOR GANACHE: Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chcolate; stir until melted and smooth. Cool ganache to room temperature.
5 Open plastic wrap over mousse. Place chocolate base on mousse. Place 8-inch cardboard round atop base. Holding cardboard and bottom of bowl, turn bowl over and place on rack. Remove bowl; peel off plastic. Pour ganache over chilled mousse dome, smoothing top and sides. Chill at least 1 hour and up to 8 hours.
6 FOR RASPBERRIES: Combine all ingredients in bowl; toss gently. Marinate at least 30 minutes and up to 1 hour, stirring occasionally.
7 Cut dessert into wedges. Serve with marinated raspberries.

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