Chocolate Mousse with Raspberry Coulis (Printable)

A smooth chocolate mousse topped with fresh raspberry coulis offers a delightful and elegant flavor pairing.

# What You'll Need:

→ Chocolate Mousse

01 - 5.3 oz dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 0.85 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 - 1.4 oz granulated sugar
09 - 1 tbsp lemon juice

# How to Make It:

01 - Place dark chocolate in a heatproof bowl over a pan of simmering water. Stir continuously until completely smooth and melted. Remove from heat and let cool until lukewarm.
02 - In a chilled bowl, beat cold heavy cream with a hand mixer until soft peaks form. Place in refrigerator to maintain structure until ready to fold.
03 - Beat egg whites with a pinch of salt until soft peaks appear. Gradually sprinkle in sugar while beating continuously. Continue until stiff, glossy peaks form and sugar is fully dissolved.
04 - Whisk egg yolks and vanilla extract into the cooled melted chocolate until thoroughly incorporated and smooth.
05 - Gently fold the refrigerated whipped cream into the chocolate mixture using a spatula. Incorporate just until no white streaks remain, being careful not to deflate.
06 - Add beaten egg whites in three portions. Fold each addition gently before adding the next. Continue until mixture is uniformly smooth, airy, and no white streaks are visible.
07 - Distribute mousse evenly among serving glasses or bowls. Refrigerate for a minimum of 2 hours until completely set and firm to the touch.
08 - Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 4 to 5 minutes, stirring frequently, until berries completely break down and sauce lightly thickens.
09 - Remove saucepan from heat. Press mixture through a fine mesh sieve into a clean bowl, discarding seeds. Allow coulis to cool completely at room temperature before refrigerating.
10 - Spoon cooled raspberry coulis over the surface of chilled chocolate mousse. Garnish with fresh whole raspberries and optional mint sprig. Serve immediately.

# Expert Advice:

01 -
  • The contrast between intense dark chocolate and bright raspberry sauce feels like something from a restaurant kitchen
  • It actually gets better after resting in the fridge, making it perfect for dinner party prep
02 -
  • Warm chocolate will instantly deflate your whipped cream and egg whites, so let it cool until it feels barely warm to your lip before combining
  • Sieve the coulis twice if you want that restaurant smooth texture—seeds can feel jarring against the silky mousse
03 -
  • If your chocolate seizes and becomes grainy, whisk in a teaspoon of warm coconut oil or butter to bring it back to smooth
  • Use pasteurized eggs if you're serving anyone vulnerable, or seek out recipes that cook the yolks slightly in the melted chocolate

Go Back