Chocolate Mousse with Raspberry Coulis (Print)

Airy dark chocolate mousse complemented by tangy fresh raspberry coulis and elegant garnishes.

# What You Need:

→ Chocolate Mousse

01 - 5 oz dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 3 tbsp granulated sugar
04 - 3/4 cup heavy cream, chilled
05 - 1 tsp vanilla extract
06 - Pinch of salt

→ Raspberry Coulis

07 - 7 oz fresh raspberries (plus extra for garnish)
08 - 3 tbsp powdered sugar
09 - 1 tbsp lemon juice

→ Garnish

10 - Fresh raspberries
11 - Chocolate shavings or curls
12 - Fresh mint leaves

# How To Make It:

01 - Place chopped dark chocolate in a heatproof bowl set over simmering water, stirring constantly until completely smooth. Remove from heat and allow to cool for 5 minutes until lukewarm.
02 - In a chilled mixing bowl, beat heavy cream with electric mixer until soft peaks form. Refrigerate immediately until ready to incorporate.
03 - Whisk egg yolks with vanilla extract in a separate bowl until pale and slightly thickened. Gradually fold in cooled melted chocolate until fully incorporated and glossy.
04 - Using clean beaters, whip egg whites with salt until soft peaks appear. Slowly add granulated sugar while continuing to beat until stiff, glossy peaks form that hold their shape.
05 - Gently fold whipped cream into chocolate-yolk mixture using a spatula. Carefully fold in beaten egg whites in three additions, maintaining as much air as possible until no white streaks remain.
06 - Distribute mousse evenly among serving glasses. Refrigerate for minimum 2 hours until completely set and firm to the touch.
07 - Combine fresh raspberries, powdered sugar, and lemon juice in a blender. Process until completely smooth, approximately 1 minute.
08 - Press raspberry purée through a fine-mesh sieve using a spatula, extracting all liquid while removing seeds. Refrigerate until serving time.
09 - Spoon chilled raspberry coulis over set chocolate mousse. Garnish with fresh raspberries, chocolate shavings, and mint leaves as desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between silky dark chocolate and bright tart raspberries is the kind of elegant combination that makes people pause after their first bite
  • Everything can be prepared ahead and chilled, letting you actually enjoy your own dinner party
02 -
  • Let your chocolate cool slightly before adding it to the yolks, or you'll end up with scrambled eggs instead of smooth mousse
  • Folding is worth doing slowly and gently—each time you rush and deflate the mixture, you lose that ethereal texture that makes mousse so special
03 -
  • The bainmarie method gives you the most control over melting chocolate without burning it
  • Separate your eggs while they're cold but whip them at room temperature for maximum volume

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