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
Scale
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
