This Dark Chocolate Raspberry Mousse is a decadent and sophisticated dessert, featuring smooth, airy dark chocolate mousse layered with fresh raspberry coulis. The combination of rich chocolate and tart raspberries creates a perfect balance of flavors, making this an elegant treat for special occasions.
For the Chocolate Mousse
6 oz dark chocolate (70% cocoa or higher), finely chopped
3 tbsp unsalted butter
3 large egg yolks
3 tbsp granulated sugar
1 tsp vanilla extract
½ cup heavy cream
3 large egg whites
¼ tsp salt
For the Raspberry Coulis
1 cup fresh raspberries (plus extra for garnish)
2 tsp granulated sugar
1 tsp lemon juice
1 tsp water
For Garnish
Fresh raspberries
Chocolate shavings
Cocoa powder (for dusting, optional)
Make the Raspberry Coulis
1
- In a small saucepan, combine raspberries, sugar, lemon juice, and water.
- Cook over medium heat for 5 minutes, stirring occasionally, until the raspberries break down.
- Strain through a fine-mesh sieve to remove seeds and set aside to cool.
Prepare the Chocolate Mousse
2
- Melt the chocolate and butter together in a heatproof bowl over a double boiler (or microwave in 20-second intervals).
- Stir until smooth and let cool slightly.
- In a separate bowl, whisk egg yolks with sugar and vanilla extract until pale and thick.
- Gradually add the egg yolk mixture to the melted chocolate, stirring continuously.
Whip the Egg Whites and Cream
3
- In another bowl, beat egg whites with salt until soft peaks form.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture, followed by the whipped cream.
Assemble the Mousse
4
- Spoon a layer of mousse into serving glasses.
- Drizzle with raspberry coulis.
- Top with another layer of mousse.
- Refrigerate for at least 2 hours (preferably overnight).
Garnish and Serve
5
- Garnish with fresh raspberries, chocolate shavings, and a dusting of cocoa powder.
- Serve chilled and enjoy this indulgent dessert!
Pro Tips
6
- For a richer flavor, add a splash of espresso to the melted chocolate.
- For a dairy-free version, use coconut cream instead of heavy cream.
- For an extra indulgent touch, serve with a dollop of whipped cream.
Ingredients
For the Chocolate Mousse
6 oz dark chocolate (70% cocoa or higher), finely chopped
3 tbsp unsalted butter
3 large egg yolks
3 tbsp granulated sugar
1 tsp vanilla extract
½ cup heavy cream
3 large egg whites
¼ tsp salt
For the Raspberry Coulis
1 cup fresh raspberries (plus extra for garnish)
2 tsp granulated sugar
1 tsp lemon juice
1 tsp water
For Garnish
Fresh raspberries
Chocolate shavings
Cocoa powder (for dusting, optional)
Directions
Make the Raspberry Coulis
1
- In a small saucepan, combine raspberries, sugar, lemon juice, and water.
- Cook over medium heat for 5 minutes, stirring occasionally, until the raspberries break down.
- Strain through a fine-mesh sieve to remove seeds and set aside to cool.
Prepare the Chocolate Mousse
2
- Melt the chocolate and butter together in a heatproof bowl over a double boiler (or microwave in 20-second intervals).
- Stir until smooth and let cool slightly.
- In a separate bowl, whisk egg yolks with sugar and vanilla extract until pale and thick.
- Gradually add the egg yolk mixture to the melted chocolate, stirring continuously.
Whip the Egg Whites and Cream
3
- In another bowl, beat egg whites with salt until soft peaks form.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture, followed by the whipped cream.
Assemble the Mousse
4
- Spoon a layer of mousse into serving glasses.
- Drizzle with raspberry coulis.
- Top with another layer of mousse.
- Refrigerate for at least 2 hours (preferably overnight).
Garnish and Serve
5
- Garnish with fresh raspberries, chocolate shavings, and a dusting of cocoa powder.
- Serve chilled and enjoy this indulgent dessert!
Pro Tips
6
- For a richer flavor, add a splash of espresso to the melted chocolate.
- For a dairy-free version, use coconut cream instead of heavy cream.
- For an extra indulgent touch, serve with a dollop of whipped cream.
Notes
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