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Silky Chocolate Mousse Recipe with Easy Tangy Raspberry Coulis

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A rich and velvety dark chocolate mousse perfectly balanced with a bright and tangy raspberry coulis, delivering a smooth texture and refreshing twist in under 30 minutes.

Ingredients

Scale
  • 6 ounces (170g) good-quality dark chocolate (70% cocoa recommended)
  • 3 large eggs, separated (room temperature)
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups (225g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Break the dark chocolate into small pieces and place in a heatproof bowl over simmering water (double boiler method). Stir gently until completely melted and smooth. Remove from heat and let it cool slightly but not harden (about 5 minutes).
  2. In a chilled bowl, whip the heavy cream until soft peaks form. Add vanilla extract and a pinch of salt halfway through whipping. Set aside in the fridge.
  3. In a separate bowl, whisk the egg yolks and half of the sugar (1/8 cup or 25g) until pale and creamy—about 3 minutes.
  4. Slowly fold the melted chocolate into the egg yolk mixture until thoroughly combined, ensuring the chocolate isn’t too hot to avoid cooking the yolks.
  5. Clean your mixer bowl and beaters, then whip egg whites with the remaining sugar (1/8 cup or 25g) until stiff, glossy peaks form.
  6. Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then fold in the remaining whites carefully, keeping as much air as possible.
  7. Fold the whipped cream into the chocolate mixture in two additions using a gentle folding motion to keep it light and fluffy.
  8. Spoon the mousse into individual serving dishes or ramekins. Cover and refrigerate for at least 2 hours, preferably 4, to allow it to set properly.
  9. While the mousse chills, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
  10. For a smooth coulis, press the mixture through a fine mesh sieve to remove seeds. Let cool completely before serving.
  11. Just before serving, drizzle the tangy raspberry coulis over the chilled chocolate mousse. Garnish with fresh raspberries or mint leaves if desired.

Notes

Use room temperature eggs for better volume. Melt chocolate gently and let cool slightly before mixing with yolks to avoid scrambling. Whip egg whites and cream separately to soft/stiff peaks and fold gently to maintain airiness. Chill bowls before whipping cream for faster peaks. Raspberry coulis sweetness can be adjusted by adding more sugar or lemon juice. The mousse can be made a day ahead and coulis can be made in advance and refrigerated. For dairy-free, substitute heavy cream with coconut cream; for vegan, use aquafaba instead of eggs.

Nutrition

Keywords: chocolate mousse, raspberry coulis, dessert, easy chocolate dessert, dark chocolate mousse, tangy raspberry sauce, elegant dessert, gluten-free dessert

Find it online: https://elvafood.com/silky-chocolate-mousse-recipe-with-easy-tangy-raspberry-coulis-step-by-step/