Description
This elegant Chocolate Mousse with Raspberry Coulis is a classic French-inspired dessert featuring a rich, airy chocolate mousse paired with a vibrant, tangy raspberry sauce. Perfect for special occasions or make-ahead dessert needs, it combines smooth, creamy textures with fresh fruit tartness to delight your palate.
Ingredients
Scale
For the mousse:
- 6 oz semi-sweet chocolate, chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the raspberry coulis:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the raspberry coulis: Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the raspberries break down and release their juices. Press the mixture through a fine mesh sieve to remove seeds and achieve a smooth sauce. Allow the coulis to cool completely before serving.
- Melt the chocolate: Place the chopped chocolate in a heatproof bowl set over a pan of simmering water (double boiler method) or microwave in 30-second intervals, stirring until fully melted and smooth. Let it cool slightly to avoid curdling when combined with eggs.
- Beat the egg yolks: In a clean bowl, whisk the egg yolks with sugar and vanilla extract until the mixture becomes pale and creamy, indicating that the sugar has dissolved and air incorporated.
- Combine chocolate and yolk mixture: Stir the melted chocolate into the egg yolk mixture until well combined and smooth.
- Whip the cream: In a separate chilled bowl, whip the heavy cream until soft peaks form, which will help make the mousse light and airy.
- Whip the egg whites: In another clean bowl, beat the egg whites until stiff peaks form. This step is crucial for achieving the mousse’s signature light texture.
- Fold ingredients together: Gently fold the whipped cream into the chocolate mixture until nearly combined. Then fold in the beaten egg whites in two additions carefully to maintain the airiness and volume of the mousse.
- Chill the mousse: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours or until set to allow the mousse to firm up and flavors to meld.
- Serve: Just before serving, top each portion with a spoonful of the chilled raspberry coulis for a burst of fruity brightness that complements the rich chocolate.
Notes
- For a more intense chocolate flavor, use bittersweet chocolate instead of semi-sweet.
- The mousse can be prepared a day ahead and stored in the refrigerator, making it an excellent make-ahead dessert.
- If concerned about consuming raw eggs, use pasteurized eggs or opt for an egg-free mousse recipe variant.
