Chocolate Raspberry Mousse Enigma

Allergens

Eggs, Dairy

Ingredients

• 7 oz dark chocolate (minimum 70% cocoa)
• 1 cup heavy cream
• 1 cup fresh raspberries
• 3 large eggs, separated
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• A pinch of sea salt

Instructions

1. Finely chop the dark chocolate and place it in a heatproof bowl. Set aside.
2. In a saucepan over low heat, gently warm the heavy cream until just simmering. Pour the warm cream over the chopped chocolate and let it sit for 30 seconds before stirring until smooth.
3. In another bowl, combine raspberries and granulated sugar, mashing gently to release some of their juices. Set aside.
4. Separate egg yolks from the whites, placing both in two separate bowls. Add a pinch of sea salt to the egg whites.
5. Gradually add half of the warm chocolate mixture into the egg yolks, whisking continuously to avoid curdling. Once combined, pour this mixture back into the remaining chocolate, stirring until smooth.
6. Gently fold in the egg whites using a rubber spatula, incorporating air to create a light and fluffy mousse texture.
7. Divide half of the raspberry sugar mixture between two serving glasses, spooning over the melted chocolate egg mixture, then add the remaining raspberry mixture on top. Cover with cling film and chill for at least 4 hours or overnight.

Chef’s Insight

The secret lies in perfectly balancing the creaminess of chocolate and tartness of raspberries, creating an enchanting symphony for your taste buds to explore.

Notes

The key to this dessert's success is the velvety texture of the chocolate and the vibrant tanginess of the raspberries that dance together in every spoonful.