Chocolate mousse with raspberry coulis (Printable)

Airy chocolate mousse meets tangy raspberry coulis for a rich and fruity dessert balance.

# 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

# How-To Steps:

01 - Place chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water, creating a bain-marie. Stir constantly until completely smooth and melted. Remove from heat and allow to cool for 5 minutes.
02 - Whisk egg yolks with half the sugar (1.5 tablespoons) and vanilla extract in a medium bowl. Beat continuously until the mixture becomes pale in color and creamy in texture, approximately 3 minutes.
03 - Pour the cooled melted chocolate into the egg yolk mixture. Using a rubber spatula, gently fold together until fully incorporated, being careful not to deflate the mixture.
04 - In a clean, dry bowl, beat egg whites with a pinch of salt using an electric mixer or whisk until soft peaks form. Gradually sprinkle in the remaining sugar and continue beating until stiff, glossy peaks form.
05 - In a separate chilled bowl, whip the cold heavy cream until soft peaks form. The cream should hold its shape but still appear slightly loose.
06 - Gently fold the whipped cream into the chocolate base. Add the beaten egg whites in two separate additions, folding lightly after each addition until just combined. Stop when no white streaks remain.
07 - Divide the mousse evenly among 4 serving glasses or ramekins. Refrigerate for at least 4 hours or overnight until completely set and firm.
08 - Combine raspberries, sugar, lemon juice, and water in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until berries break down completely and the mixture slightly thickens.
09 - Remove the saucepan from heat. Press the raspberry mixture through a fine mesh sieve using a spoon or spatula to remove all seeds. Allow the coulis to cool completely at room temperature.
10 - Spoon or drizzle the cooled raspberry coulis over the chilled chocolate mousse just before serving. Garnish generously with fresh raspberries, chocolate shavings, and mint leaves if desired.

# Expert Advice:

01 -
  • The contrast between silky chocolate and bright raspberry hits every pleasure center at once
  • It looks like you spent hours in a professional kitchen when really it is mostly waiting time
  • That moment when you dip your spoon through the coulis into the mousse is pure magic
02 -
  • Any trace of fat in your egg white bowl will prevent them from whipping, so wipe everything with vinegar first
  • Overfolding deflates the air you worked so hard to incorporate, so stop when you still see streaks
  • The mousse continues to set in the fridge, so underfill your glasses slightly
03 -
  • Temper your eggs by whisking a spoonful of warm chocolate into yolks before combining everything
  • Freeze the mousse for 20 minutes before serving if you are running behind schedule

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