Chocolate mousse with raspberry coulis

The first time I attempted chocolate mousse, I was eighteen and trying to impress someone with a fancy dinner. I overbeat the egg whites into something resembling styrofoam, and the whole thing collapsed into a dense, sad pudding. But I learned something crucial that night about patience and folding things gently.

Last Valentine's Day, I made this for a dinner party and watched one of my friends actually close her eyes after the first bite. She said it reminded her of a tiny chocolate shop she visited in Paris years ago, which might be the best compliment I have ever received in my kitchen.

Ingredients

• 150 g dark chocolate (at least 60% cocoa): The quality really shows here since chocolate is the star of the show, so buy the best you can afford and chop it evenly
• 3 large eggs, separated: Room temperature eggs incorporate better, and a tiny speck of yolk in your whites will ruin everything
• 40 g granulated sugar: Divided between yolks and whites to balance sweetness without masking the chocolate
• 200 ml heavy cream: Ice cold straight from the fridge, and do not skimp on the whipping time
• 1 tsp vanilla extract: Pure extract makes a difference you can taste
• Pinch of salt: Just enough to make the chocolate sing
• 200 g fresh or frozen raspberries: Frozen work perfectly if they are out of season
• 2 tbsp granulated sugar: Adjust depending on how tart your berries are
• 1 tsp lemon juice: Brightens the coulis and cuts through the rich chocolate
• 1 tbsp water: Just enough to get things moving in the pan

Instructions

Melt the chocolate:

Set up a gentle bain-marie with simmering water beneath your heatproof bowl, stirring the chopped chocolate until it turns into liquid silk. Pull it off the heat while it still has a few lumps and let the residual heat finish the job.

Prepare the yolks:

Whisk the egg yolks with half the sugar and vanilla until they turn pale and ribbony, then fold in the melted chocolate in three additions.

Whip the whites:

Beat the egg whites with salt until soft clouds form, then rain in the remaining sugar and keep going until stiff and glossy.

Whip the cream:

In a clean bowl, whip the cold cream until it holds soft peaks that droop slightly when you lift the whisk.

Bring it together:

Fold the whipped cream into the chocolate base first, then gently incorporate the whites in two additions, stopping before everything is perfectly combined.

Set the mousse:

Spoon into serving glasses and refrigerate for at least four hours, though overnight is even better.

Make the coulis:

Simmer raspberries with sugar, lemon juice, and water until they collapse into a sauce, then press through a sieve and cool completely.

Assemble:

Spoon the cold coulis over the set mousse and add any garnishes that make you happy.

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This recipe has become my go-to for celebrations because it makes people feel spoiled without requiring me to be stressed while hosting. Something about serving individual portions in pretty glasses transforms a regular Tuesday into an occasion.

Making It Ahead

The mousse actually improves after a night in the fridge, and the coulis keeps beautifully for three days. I often prep everything the day before and just assemble when guests arrive.

Choosing Your Chocolate

I have tried every price point and settled on the 70% range as the sweet spot between intensity and sweetness. Going above 75% can make the mousse bitter, while anything below 60% lacks that sophisticated depth.

Serving Suggestions

The contrast of temperatures works beautifully here, so serve the mousse chilled straight from the fridge. A glass of champagne or a light dessert wine like Moscato d'Asti will not overpower the delicate flavors.

• Use a warm spoon to serve if you want cleaner edges on your portions
• Leftover coulis is incredible over vanilla ice cream the next day
• Chill your serving glasses in advance for extra elegance

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There is something deeply satisfying about a dessert that comes together with simple techniques but tastes like it came from a pastry case. Keep this one in your back pocket for the moments that matter.

Common Questions

→ How do I achieve a light, airy mousse texture?

Whip the cream and egg whites separately until soft and stiff peaks form, then gently fold them into the melted chocolate mixture to preserve airiness.

→ Can I use frozen raspberries for the coulis?

Yes, frozen raspberries work well. Thaw them slightly before cooking to release their juices effectively.

→ What is the best way to melt chocolate without burning it?

Use a bain-marie (double boiler) by melting chocolate over simmering water, stirring gently until smooth and removing from heat promptly.

→ How long should the mousse chill before serving?

Chill the mousse for at least 4 hours to allow it to set properly and develop a silky texture.

→ Can the mousse be prepared in advance?

Yes, the mousse can be made a day ahead and kept refrigerated, which also helps enhance its flavors and texture.