Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time2 hrs 30 mins
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
6ozdark chocolate (70% cocoa or higher), finely chopped
3tbspunsalted butter
3large egg yolks
3tbspgranulated sugar
1tspvanilla extract
½cupheavy cream
3large egg whites
¼tspsalt
For the Raspberry Coulis
1cupfresh raspberries (plus extra for garnish)
2tspgranulated sugar
1tsplemon juice
1tspwater
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.
