Description
This classic French Chocolate Mousse with Raspberry Coulis is a luscious, creamy dessert that combines rich semi-sweet chocolate mousse with a fresh, tangy raspberry sauce. Perfectly airy and not overly sweet, this mousse is chilled to set and accented with vibrant raspberry coulis, making it an elegant treat suitable for any special occasion.
Ingredients
Scale
Chocolate Mousse
- 1 cup heavy cream, chilled
- 4 oz semi-sweet chocolate, chopped
- 2 tablespoons granulated sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 pinch salt
Raspberry Coulis
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Garnish
- Additional raspberries
- Shaved chocolate
Instructions
- Melt Chocolate: In a saucepan over low heat, gently melt the chopped semi-sweet chocolate until smooth. Remove from heat and allow it to cool slightly to avoid cooking the eggs in later steps.
- Whip Cream: In a mixing bowl, whip the chilled heavy cream until soft peaks form. Cover and place in the refrigerator to keep chilled.
- Beat Egg Whites: In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks are achieved.
- Prepare Egg Yolks Mixture: In a separate bowl, whisk the egg yolks with vanilla extract until smooth. Gently stir in the melted chocolate until fully combined.
- Fold Ingredients: Carefully fold the whipped cream into the chocolate mixture until partially combined, then fold in the beaten egg whites gently to keep the mousse light and airy. Ensure the mousse is smooth and fluffy without deflating the mixture.
- Chill Mousse: Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours to set.
- Make Raspberry Coulis: Blend the fresh raspberries with powdered sugar and lemon juice until smooth. Strain the mixture through a fine sieve to remove seeds, achieving a silky coulis.
- Serve: Before serving, spoon the raspberry coulis over the set mousse. Garnish with additional fresh raspberries and chocolate shavings for an elegant presentation.
Notes
- For a richer flavor, substitute semi-sweet chocolate with dark chocolate.
- For a fully cooked version to avoid raw eggs, use pasteurized eggs or omit the egg whites and fold in extra whipped cream only.
- Raspberry coulis can be prepared ahead and stored in the refrigerator for up to 3 days.
- Ensure all utensils and bowls are clean and free of grease when whipping egg whites to achieve proper peaks.
