Chocolate Mousse with Raspberry (Printable)

Airy chocolate mousse balanced with tangy fresh raspberry coulis for a refined finish.

# What You'll 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 - 1/3 cup 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 a pot of simmering water, creating a double boiler. Stir continuously until completely smooth and melted. Remove from heat source and allow to cool for 5 minutes.
02 - In a chilled mixing bowl, beat the heavy cream using an electric mixer or whisk until soft peaks form. Place in refrigerator to maintain temperature until ready to fold.
03 - Whisk egg yolks with vanilla extract in a separate bowl. Gradually pour the cooled melted chocolate into the yolk mixture, stirring constantly until fully incorporated and smooth.
04 - Using a clean bowl and beaters, beat egg whites with salt until soft peaks form. Slowly add granulated sugar while continuing to beat until stiff, glossy peaks form.
05 - Gently fold whipped cream into chocolate mixture using a rubber spatula. Carefully fold in beaten egg whites in three additions, maintaining as much air as possible. Stop when just combined.
06 - Distribute mousse evenly among serving glasses or bowls. Refrigerate for minimum 2 hours or until completely set.
07 - Combine fresh raspberries, powdered sugar, and lemon juice in a blender or food processor. Purée until completely smooth, approximately 30 seconds.
08 - Pour raspberry purée through a fine mesh sieve into a clean bowl, pressing with a spoon to extract liquid while removing seeds. Refrigerate until serving.
09 - Spoon chilled raspberry coulis over set chocolate mousse. Garnish with fresh raspberries, chocolate shavings, and mint leaves. Serve immediately.

# Expert Advice:

01 -
  • It strikes that perfect balance between indulgent and refreshing, so you never feel weighed down after dessert
  • The presentation looks like something from a restaurant but comes together with surprisingly simple techniques
  • You can make it ahead and refrigerate, leaving you free to enjoy your guests instead of stressing in the kitchen
02 -
  • Even a single drop of water in your melted chocolate will cause it to seize into a grainy mess, so keep your equipment completely dry
  • Folding requires a gentle hand—over-mixing will deflate all those air bubbles you worked so hard to incorporate
  • The mousse continues to firm up in the fridge, so do not worry if it seems slightly soft right after you fold everything together
03 -
  • Use a metal bowl for whipping egg whites and chill it first—the cold helps them whip up faster and hold their structure better
  • When folding, use a silicone spatula and scrape around the edges and through the middle, turning the bowl as you go

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