Hello friends, happy May!
How are we all doing? This is a bizarre, slightly scary, uncertain time. Working in healthcare, I’ve still been going to work every day. For the last few weeks the clinic has been eerily quiet, but we’re slowly starting to return to some sense of normalcy. I’m very thankful for that, but I’ve also never been busier. We’ve had so many changes over the last few weeks, I feel like I’m spinning in circles. You don’t even want to see my work email. I’m approaching 550 UNREAD EMAILS. It’s bad.
You know what’s not bad? Celebrating all of the mums and mother figures in our lives this weekend for Mother’s Day! I hope you all can find ways to share some love with your mums this weekend, whether in person (if you live together, or can maintain a 6-foot distance) or via video chat, phone call, etc.
I’ve teamed up with my friends at Sangiacomo wines to bring about a delicious dessert to pair with their Pinot Noir.
I’m 100% my mother’s daughter so chocolate and wine seemed like the perfect pairing. I had some raspberries sitting in my fridge too, so this milk chocolate raspberry mousse was born!
And let me tell you, this fruity, chocolatey mousse pairs absolutely PERFECTLY with the wine. It’s the ultimate decadent dessert pairing and is definitely worth spoiling your mum with.
The best part might be how easy it is. A few ingredients, whip them together, then throw it in the fridge to set. Minimal prep time so you can spend more time focusing on the most important person this weekend.
Grab a bottle of Sangiacomo Pinot Noir, make some mousse and celebrate Mum. She deserves it.
Milk Chocolate Raspberry Mousse
Ingredients
- 10 oz. milk chocolate, chopped
- 1/2 cup raspberries, pureed and strained
- 1 3/4 cup heavy cream, chilled
- 2/3 cup powdered sugar
- 1 1/2 tsp. vanilla bean paste (or vanilla extract)
- Whipped cream, for topping (optional)
- Extra raspberries, for topping (optional)
Directions
- Step 1 Melt the chocolate either in the microwave or over a double boiler. Add the raspberry puree and set aside to cool slightly.
- Step 2 In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with a mixer until it reaches stiff peaks.
- Step 3 Add 1/3 of the whipped cream to the melted chocolate/raspberry puree and whisk until smooth. Then, fold in the remaining 2/3 of the whipped cream. Evenly divide mousse among jars and refrigerate for at least two hours. When ready to serve, top with whipped cream and a couple of raspberries for an extra decadent touch.
