Chocolate Mousse Raspberry Coulis (Printable)
Airy chocolate mousse complemented by tangy raspberry coulis, offering rich and fresh flavor contrasts.
# What You'll Need:
→ Chocolate Mousse
01 - 5 oz dark chocolate (at least 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 3 tbsp granulated sugar
04 - 3/4 cup heavy cream, cold
05 - 1 tsp vanilla extract
06 - Pinch of salt
→ Raspberry Coulis
07 - 7 oz fresh or frozen raspberries
08 - 2 tbsp granulated sugar
09 - 1 tsp lemon juice
10 - 1 tbsp water
→ Garnish
11 - Fresh raspberries
12 - Chocolate shavings
13 - Mint leaves
# Steps:
01 - Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (bain-marie), stirring until smooth. Remove from heat and let cool slightly.
02 - In a medium bowl, whisk the egg yolks with half the sugar (1.5 tbsp) 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 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 Tips:
01 -
- The contrast between silky dark chocolate and bright tangy raspberries makes every spoon feel like a little luxury
- You can make both components ahead of time and assemble them last minute, which saved me more than once when hosting
02 -
- Overwhipping either the cream or egg whites will make your mousse grainy instead of silky smooth
- Folding ingredients too aggressively knocks out all the air you worked so hard to incorporate
03 -
- Use a silicone spatula for folding instead of a metal one, which tends to knock out more air
- If your mousse seems too loose after folding, give it 15 minutes in the freezer before the final fridge time