Chocolate mousse with raspberry (Print)

Rich chocolate mousse paired with vibrant raspberry coulis for an elegant treat.

# 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, cold
05 - 1 tsp vanilla extract
06 - Pinch of salt

→ Raspberry Coulis

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

# How To Make It:

01 - Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
02 - In a clean bowl, whip the heavy cream until soft peaks form. Refrigerate until needed.
03 - In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
04 - Stir the egg yolks and vanilla extract into the cooled melted chocolate until fully incorporated.
05 - Gently fold the whipped cream into the chocolate mixture until just combined, maintaining the airy texture.
06 - Carefully fold in the beaten egg whites, one third at a time, until the mixture is smooth and evenly combined.
07 - Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours, or until completely set.
08 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 4-5 minutes, stirring frequently, until raspberries break down and sauce thickens slightly.
09 - Remove from heat and strain through a fine sieve to remove seeds. Allow to cool completely.
10 - Spoon raspberry coulis over the set chocolate mousse. Garnish with fresh raspberries and, if desired, a sprig of mint.

# Expert Advice:

01 -
  • The contrast between that intense dark chocolate and bright raspberry hits every pleasure center in your brain
  • You can make it ahead and keep it in the fridge until you are ready to serve, no last minute panic
02 -
  • Egg whites will not whip properly if there is even a trace of yolk in them, so separate carefully and use impeccably clean bowls
  • Folding aggressively kills the air you worked so hard to incorporate, so use gentle motions and stop when just combined
03 -
  • If your mousse deflates a bit while folding, do not panic, it will still taste incredible and set up beautifully in the fridge
  • Taste your raspberries before cooking and adjust the sugar based on how sweet or tart they are naturally

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