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Le Chaudron recipe
Mousse au sang de vampire
Vampire blood mousse
⏱ 30 minServes 6Easy350 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 g (11 oz)raspberries
200 g (7 oz)white chocolate
250 ml (1 cup)heavy cream
2 tbspsuperfine sugar- 2 tbspraspberry coulis
- 300 g (11 oz) raspberries
- 200 g (7 oz) white chocolate
- 250 ml (1 cup) heavy cream
- 2 tbsp superfine sugar
- 2 tbsp raspberry coulis
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gently melt the white chocolate over a water bath, stirring until smooth, then let cool off the heat while you whip the cream.
- Whip the very cold cream with the sugar to soft peaks with the mixer, stopping as soon as it holds so it doesn't turn to butter.
- Roughly crush the raspberries with a fork and gently stir into the cooled white chocolate.
- Fold the whipped cream into the raspberry mixture with a spatula.
- Spoon into glasses and refrigerate at least 3 hours to set.
- Just before serving, drizzle raspberry coulis over each so it drips down the sides like blood.
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