Adapting mousse recipes

[Dame Megnificent]

Hi everyone! I am trying the recipe below from Sugar Geek Show this weekend, but I’d like it to be chocolate raspberry instead of straight chocolate. How would you go about doing that? Would you just add raspberry extract or oil? Do I dare try purée?

I found some legit chocolate raspberry mousse recipes online, but I’m afraid to mix up the elements too much my first go-round.
Also…should these be stored in the fridge?

Recipe

 

[chassis]

Create a raspberry gel with raspberry purée, sugar, agar and lemon juice.

Drizzle the gel into and along the sides of a piping bag, then fill the piping bag with chocolate mousse.

Pipe the mousse into champagne coupes for serving and the gel will nicely marble the mousse.

Check brunoalbouze.com for the matcha cheesecake recipe where he does the gel+mousse piping technique.

 

[Norcalbaker59]

To make it a chocolate raspberry you’ll need to add raspberry purée, gelatin mass (dissolve gelatin sheet with glucose). The gelatin mass is needed for extra stability because the water content in the purée will disableize the mousse. Raspberries are about 85% water which is significant.

 

[Mona]

To make your mousse chocolate raspberry, you can add raspberry purée for a natural, fruity flavor—just strain it and adjust the recipe's liquid if needed. Raspberry extract is another option if you want a stronger flavor without altering the texture. Raspberry oil can give a subtle flavor but might not be as pronounced. Make sure to store the mousse in the fridge so it sets properly and stays fresh. Enjoy your delicious twist!

 

[retired baker]

this, add after the yolks are emulsified with the choc, or whip it with the heavy cream.

https://www.amazon.com/Hero-Raspberry-Fruit-Compound-Ounce/dp/B018BGZRN4