Ingredients:

1/2 cup chocolate sauce
1 cup chocolate mousse
1/2 cup fresh raspberry
Mango sauce
3 tsp raspberry sauce
Crushed pistachio nuts

Methods:

1. Spread the tempered chocolate onto precut plastic strip, let sit for a few seconds, brush over with chocolate again. Allow to dry. When chocolate is dry, lift the chocolate from the plastic, put both ends together and place nicely on plastic paper. Squeeze both ends together so it looks like a teardrop.
2. Take the chocolate mousse, fill half way, put 4 raspberry nicely on top and cover the hole with chocolate mousse. Place tear drop in the refrigerator for approximately 10-15 minutes to set the chocolate and chocolate mousse. Take the plastic out from the teardrop and you are ready to decorate with the mango sauce and raspberry sauce.

Homemade Chocolate Mousse
Ingredients:

9 oz semi-sweet Chocolate
3 each egg yolks and egg whites
1 1/2 cups heavy cream

Methods:

Chop the chocolate, place in a metal bowl (over a pot of boiling water) to form a double boiler. Begin melting the chocolate until it is 3/4 of the way melted. Remove from heat, stir with a plastic spatula until smooth. Separate the 3 eggs into small individual bowls, whisk or beat the yolks until well mixed and set aside. Whip the heavy cream to medium peaks and refrigerate until needed. Whip the egg whites on high speed until they form medium to stiff peaks, fold together with the egg whites and heavy cream. Add the egg yolks to the chocolate. Keep stirring the chocolate quickly until it starts to get stiff. Add a little of the egg white and cream mixture to the chocolate mixture until it is loose. Fold the chocolate mixture into the egg white/cream mixture until it is well blended

Fresh Mango Sauce
Ingredients:

2 ripe mangoes
4 tbs (60 ml) Superfine sugar
2 tbs (30 ml) rum

Methods:

Peel the skin off the mango. Cut all the mango flesh off the pit. Add to blender or food processor.
Add the sugar and rum. Run the machine until smooth.
You can use lime or lemon juice to taste. Store in small container with a lid until required.

Fresh Raspberry Sauce
Ingredients:

12 ounces fresh or frozen raspberries.
1/8 cup Chambourd (raspberry liqueur)

Methods:

Combine the raspberries and chambourd in a saucepan and bring to a boil. Stir frequently and cook until raspberries have dissolved.
Cool the sauce to room temperature. Strain through a fine strainer or sieve. Discard solids.
Return the strained sauce to the saucepan and bring back to a boil. Reduce by 1/3 to 1/2. Strain again.
Refrigerate until ready to use.

Temper Chocolate

When real chocolate is melted down it requires special handling to restore its tempered state. The following procedure is based on chocolate chopped into small pieces, or grated if preferred.

Microwave Oven

This method is based on a 650watt output melting one pound of chocolate at a time. All ovens vary, you may need to modify the power and amount of time to suit. Be careful not to overheat the chocolate, especially towards the end of the procedure.

In a microwave-safe bowl, place one pound of chopped chocolate. Do not cover. On HIGH heat for one minute and then stir. Heat for one minute more on high and stir again. Heat for 30 seconds on high, then stir well and check temperature of chocolate. Recommended microwave temperature of the melted chocolate should be between 110 to 115° F. Heat for 30 seconds (or less) and stir well. It is important to heat the untempered chocolate to l20° F, it can be trail and error with varying units, therefore, it may be more simple to use a hot water bath to reach the final temperature.

Oven

Pre-heat oven to 250°, and turn off. Fill a shallow oven proof bowl with chopped (or grated) chocolate in the oven for 5 minutes only, uncovered. Remove and stir, return to the warm over, for about 5 minutes more. Continue this procedure until the chocolate reached the final temperature (110-120° F).