Moonlit Melody Chocolate Mousse

Allergens

Dairy, Eggs

Ingredients

• 8 oz dark chocolate (70% cacao), finely chopped
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 2 cups fresh raspberries, divided
• 1/4 cup granulated sugar
• 2 tsp cornstarch
• 1/2 tsp pure vanilla extract
• Fresh mint leaves for garnish

Instructions

1. In a double boiler or microwave, melt the chocolate and butter together until smooth and glossy. Set aside to cool slightly.
2. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the cooled chocolate mixture into the whipped cream, careful not to deflate it.
3. Divide half of the raspberries among six dessert glasses or bowls, then top with the chocolate mousse, filling each glass about two thirds full.
4. In a small saucepan, combine the remaining raspberries, granulated sugar, and cornstarch. Cook over medium heat until the sauce thickens, about 5 minutes. Strain the sauce through a fine mesh sieve to remove the seeds, then set aside to cool.
5. Top each dessert with a generous spoonful of the cooled raspberry coulis, followed by a final dollop of whipped cream. Garnish with fresh mint leaves and serve immediately.

Chef’s Insight

Allow the chocolate mixture to cool before folding it into the whipped cream; this will prevent the cream from becoming too soft.

Notes

The chocolate used in this recipe should be of high quality to ensure a rich, smooth texture.