Chocolate Mousse with Raspberry Coulis Recipe
Chocolate Mousse with Raspberry Coulis is the kind of dessert that instantly transforms any dinner into a special occasion. Velvety, rich chocolate mousse layered with a tangy, jewel-bright raspberry sauce feels both luxurious and refreshingly light. Each spoonful is a blissful balance of deep, silky chocolate and vibrant fruitiness. Whether you’re looking to impress guests or simply treat yourself, this is a showstopping French classic that’s surprisingly doable at home.
Ingredients You’ll Need
The beauty of Chocolate Mousse with Raspberry Coulis is in its delightful simplicity. Each ingredient here is essential, chosen for the role it plays in either building the luscious mousse or crafting that irresistible coulis. Gather these kitchen staples, and you’re halfway to dessert heaven.
- Semi-sweet or dark chocolate (6 ounces, chopped): Choose a high-quality chocolate for the deepest, most satisfying flavor.
- Unsalted butter (3 tablespoons): Adds richness and helps create the mousse’s smooth, melt-in-your-mouth texture.
- Eggs (3 large, separated): The yolks add creaminess, while the whipped whites give the mousse its signature airy lift. Use pasteurized eggs if you’re concerned about raw eggs.
- Granulated sugar (1/4 cup for mousse, 2 tablespoons for coulis): Sweetens both the chocolate and raspberry layers without overpowering.
- Vanilla extract (1 teaspoon): A splash of vanilla enhances the chocolate’s complexity and brings warmth to the mousse.
- Heavy whipping cream (1/2 cup): Whipped cream contributes a pillowy, light richness to the mousse.
- Raspberries (1 1/2 cups, fresh or frozen): Their tart brightness perfectly balances the chocolate’s richness in the coulis.
- Lemon juice (1 tablespoon): Just a hint lifts the raspberry flavor and adds a refreshing zing.
How to Make Chocolate Mousse with Raspberry Coulis
Step 1: Cook the Raspberry Coulis
Start by making the raspberry coulis so it has time to cool. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Simmer everything together for 5–7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Once done, press the mixture through a fine mesh sieve to remove the seeds, leaving you with a glossy, smooth coulis. Set it aside to cool completely—this sauce is going to be the bright, tart crown on your chocolate mousse.
Step 2: Melt the Chocolate and Butter
Place your chopped chocolate and butter in a heatproof bowl set over a pan of simmering water (the classic double boiler method). Stir occasionally until both are melted and the mixture is silky-smooth. Take the bowl off the heat and let it cool for a few minutes so it won’t scramble the eggs in the next step.
Step 3: Whisk Egg Yolks, Sugar, and Vanilla
In a separate bowl, vigorously whisk the egg yolks with the sugar and vanilla extract until the mixture becomes pale, thick, and creamy. This step adds structure and a gentle sweetness that pairs beautifully with the bittersweet chocolate.
Step 4: Combine Chocolate and Egg Mixtures
Slowly pour the slightly cooled melted chocolate into the egg yolk mixture, whisking as you go. This helps the two blend smoothly, ensuring your mousse is velvety and lump-free. Allow this combined mixture to rest while you prepare the next components.
Step 5: Whip the Egg Whites
In a clean bowl, beat the egg whites until they hold stiff peaks. This is crucial for that airy, cloud-like mousse texture. Gently fold the whipped whites into the chocolate mixture—take your time and use a soft touch to keep all that lovely volume intact.
Step 6: Whip the Cream and Fold In
Whip the heavy cream in another bowl until soft peaks form. Carefully fold the whipped cream into the chocolate base, working gently so you don’t lose that precious fluffiness. The result should be a mousse that’s light, airy, and temptingly glossy.
Step 7: Chill and Assemble
Spoon the mousse into serving glasses or bowls, cover, and refrigerate for at least 2 hours to let it set. When you’re ready to serve, spoon the cooled raspberry coulis over the top of each mousse. Finish with a flourish of extra raspberries or a sprinkle of shaved chocolate if you like.
How to Serve Chocolate Mousse with Raspberry Coulis
Garnishes
For the ultimate finish, top your Chocolate Mousse with Raspberry Coulis with a handful of fresh raspberries, some delicate chocolate curls, or even a dusting of powdered sugar. A sprig of mint adds a pop of color and a hint of freshness that makes each serving look and taste like it came straight from a fancy patisserie.
Side Dishes
While this dessert is a star on its own, you can add a simple almond tuile, shortbread cookie, or crisp biscotti for a little extra crunch alongside the creamy mousse. If you’re serving a multi-course meal, a small espresso or dessert wine pairs beautifully with the deep chocolate and tart raspberry flavors.
Creative Ways to Present
Get playful with how you serve your Chocolate Mousse with Raspberry Coulis! Try layering the mousse and coulis in clear glasses for a gorgeous striped effect, or use small jars for a picnic-friendly treat. For a truly elegant dinner party, pipe the mousse into chocolate cups and drizzle the coulis on top for a dramatic, restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s a big “if” with this dessert!), simply cover the glasses tightly with plastic wrap and refrigerate. The mousse will keep its texture and flavor for up to three days, and the raspberry coulis can be stored in a small airtight container in the fridge as well.
Freezing
You can freeze Chocolate Mousse with Raspberry Coulis for up to one month. Place the mousse (without the coulis) in airtight containers, leaving a little space at the top. Defrost overnight in the fridge, and add the coulis just before serving for the freshest taste and best texture.
Reheating
Reheating isn’t necessary, as this dessert is meant to be enjoyed chilled. If you’ve frozen it, make sure to thaw the mousse gently in the fridge. The coulis can be brought to room temperature for the best flavor, but there’s no need to warm it up.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will give you a sweeter, creamier mousse, though it will be less intense than dark chocolate. Just be sure to reduce the sugar slightly to avoid making it overly sweet.
Is it safe to eat raw eggs in this recipe?
This recipe does use raw eggs, so it’s best to use pasteurized eggs, especially if serving to children, pregnant women, or anyone with a compromised immune system. Pasteurized eggs are heat-treated to kill bacteria but still work perfectly for mousse.
Can I make this dessert in advance?
Yes! Chocolate Mousse with Raspberry Coulis is actually better when made ahead, since the flavors meld and the mousse sets beautifully. Prepare it up to a day in advance and keep it chilled until ready to serve.
What if I don’t have a fine mesh sieve for the coulis?
If you don’t have a sieve, you can use cheesecloth or even a clean coffee filter to strain out the raspberry seeds. For a more rustic coulis, you can skip straining altogether, though it will have a bit more texture.
Can I use frozen raspberries for the coulis?
Definitely! Frozen raspberries work just as well as fresh and are sometimes even sweeter. No need to thaw them first—just add a minute or two to the cooking time.
Final Thoughts
If you’re searching for a dessert that’s both decadent and elegant, Chocolate Mousse with Raspberry Coulis is your new go-to. It’s a joy to make, a delight to serve, and a sure way to end any meal on a high note. Treat yourself and your loved ones—you’ll be amazed at just how delicious homemade French mousse can be!
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Chocolate Mousse with Raspberry Coulis Recipe
- Total Time: 2 hours 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a luscious and elegant Chocolate Mousse with Raspberry Coulis, a classic French dessert featuring rich, creamy chocolate mousse complemented by a tangy, fresh raspberry sauce. Perfect for special occasions or a decadent treat.
Ingredients
For the Chocolate Mousse:
- 6 ounces semi-sweet or dark chocolate, chopped
- 3 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
For the Raspberry Coulis:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Raspberry Coulis: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes until the berries break down and the mixture thickens slightly. Remove from heat, strain through a fine mesh sieve to remove seeds, and set aside to cool.
- Melt Chocolate and Butter: Using a double boiler method, melt the chopped chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks with granulated sugar and vanilla extract until the mixture is light, creamy, and thickened.
- Combine Chocolate and Egg Yolks: Slowly whisk the melted chocolate mixture into the egg yolk mixture until fully incorporated.
- Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form, which adds lightness and volume to the mousse.
- Whip Cream: In a different bowl, whip the heavy cream until soft peaks form, adding a creamy texture to the mousse.
- Fold Ingredients Together: Gently fold the whipped cream into the chocolate mixture first, then carefully fold in the beaten egg whites, taking care not to deflate the mixture to maintain a light and airy texture.
- Chill the Mousse: Spoon the mousse evenly into serving glasses. Refrigerate for at least 2 hours or until the mousse is set and firm.
- Serve: Before serving, spoon the cooled raspberry coulis over the mousse. Garnish with extra raspberries or shaved chocolate, if desired, to enhance both flavor and presentation.
Notes
- This recipe contains raw eggs; consider using pasteurized eggs for safety.
- For a richer and more intense flavor, opt for high-quality dark chocolate.
- The raspberry coulis can be prepared in advance and stored in the refrigerator for up to 3 days.
- Handle the folding steps gently to maintain the mousse’s airy texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 glass
- Calories: 390
- Sugar: 26 g
- Sodium: 45 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 145 mg
