Cocoa Popovers with Chocolate Mousse and Raspberries Recipe

Serves: 6 Save

Ingredients (21)

  • For the Cocoa Popovers
  • 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, melted
  • 4 large eggs, at room temperature
  • 1 1/2 cups milk, warm
  • 1 cup plus 6 tablespoons all-purpose flour (about 6 3/4 ounces)
  • 2 tablespoons natural cocoa powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  •  
  • For the Chocolate Mousse
  • 2 cups heavy cream, chilled
  • 4 large eggs, separated
  • 1/4 cup sugar
  • 2 teaspoons almond extract
  • 6 ounces bittersweet (60%) chocolate, chopped (see note)
  • 1/4 teaspoon salt
  •  
  • For the Assembly
  • 6 tablespoons honey
  • 1 pint fresh raspberries
  • Maldon salt (optional)

Directions

Learn how to make this recipe at Serious Eats

French 75

The epitome of elegance in a cocktail glass - Franc├ęs 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>