Description
This elegant Chocolate Mousse with Raspberry Coulis is a luscious French-inspired dessert featuring a rich, airy mousse made from semi-sweet chocolate, eggs, and whipped cream, paired with a vibrant, tangy raspberry coulis. Perfect for special occasions or as a make-ahead treat, it balances creamy chocolate with fresh berry flavors.
Ingredients
Scale
Chocolate Mousse
- 6 oz semi-sweet or dark chocolate, chopped
- 2 tablespoons unsalted butter
- 2 large eggs, separated
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
Raspberry Coulis
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Prepare the Raspberry Coulis: In a small saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat for 5–7 minutes until the raspberries break down. Remove from heat, then strain through a fine mesh sieve to remove seeds. Chill the coulis until ready to serve.
- Melt Chocolate and Butter: Place chopped chocolate and butter in a heatproof bowl set over simmering water (double boiler). Stir continuously until fully melted and smooth. Remove from heat and let cool slightly to avoid cooking the eggs.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks with sugar and vanilla extract until the mixture is pale, thick, and creamy. Gently stir this mixture into the cooled chocolate and butter blend.
- Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form, ensuring the texture is light and fluffy.
- Whip Cream: Separately whip the heavy cream to soft peaks, creating a smooth and airy texture.
- Fold Ingredients: Gently fold the whipped cream into the chocolate mixture to maintain airiness. Then carefully fold in the beaten egg whites until just combined, being careful not to deflate the mousse.
- Chill the Mousse: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to allow it to set and develop its airy texture.
- Serve: Before serving, drizzle the raspberry coulis over the mousse. Garnish with fresh raspberries or chocolate shavings if desired for an elegant presentation.
Notes
- To make it egg-free, omit the eggs and increase the whipped cream slightly for a lighter texture.
- For a dairy-free version, use coconut cream instead of heavy cream and choose dairy-free chocolate.
