Chocolate Mousse Raspberry Coulis (Print Version)
Airy chocolate mousse combined with tangy raspberry coulis offers rich, balanced flavors.
# What You Need:
→ Chocolate Mousse
01 - 5.3 ounces dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 3 tablespoons granulated sugar
04 - 3/4 cup heavy cream, cold
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Raspberry Coulis
07 - 7 ounces fresh or frozen raspberries
08 - 2 tablespoons granulated sugar
09 - 1 teaspoon lemon juice
10 - 1 tablespoon water
→ Garnish (optional)
11 - Fresh raspberries
12 - Chocolate shavings
13 - Mint leaves
# Preparation Steps:
01 - Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
02 - In a medium bowl, whisk the egg yolks with 1 tablespoon sugar and vanilla extract until pale and creamy.
03 - Gently fold the melted chocolate into the egg yolk mixture until fully incorporated.
04 - In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 2 tablespoons sugar and beat until stiff peaks form.
05 - In another bowl, whip the cold heavy cream until soft peaks form.
06 - Gently fold the whipped cream into the chocolate mixture, then fold in the egg whites in two additions until just combined.
07 - Divide the mousse into serving glasses. Chill in the refrigerator for at least 4 hours, or until set.
08 - In a small saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring occasionally, until raspberries break down and mixture thickens slightly.
09 - Remove from heat and press the mixture through a fine mesh sieve to remove seeds. Let cool completely.
10 - Spoon or drizzle raspberry coulis over the chilled chocolate mousse. Garnish with fresh raspberries, chocolate shavings, and mint leaves if desired.
# Expert Advice:
01 -
- The contrast between silky smooth mousse and bright raspberry sauce makes every spoon feel like a special occasion
- It looks incredibly impressive but comes together with surprisingly simple techniques
02 -
- The folding technique is crucial deflate the mixture and you lose the mousse texture
- Chocolate that is too hot will cook the egg yolks so let it cool briefly before combining
03 -
- Use a completely clean bowl for whipping egg whites any grease will prevent them from reaching stiff peaks
- Taste your chocolate before starting if it is not good enough to eat plain it will not be good in the mousse