Arctic Bliss Chocolate Mousse

Allergens

Eggs, Dairy

Ingredients

• 200g dark chocolate, finely chopped
• 1/4 cup unsalted butter
• 1/3 cup sugar
• 2 tbsp cardamom pods, crushed
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 4 large eggs, separated
• 1/2 cup heavy cream
• 1 cup fresh raspberries
• 1/2 cup sugar
• 1 tbsp lemon juice

Instructions

1. In a double boiler or microwave, melt the chocolate and butter together until smooth. Set aside to cool slightly.
2. In a separate bowl, whisk together the sugar, cardamom pods, cocoa powder, and salt.
3. Add the egg yolks to the sugar mixture, stirring until fully combined.
4. Gradually add the melted chocolate to the egg sugar mixture, stirring constantly.
5. In a separate bowl, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the chocolate mixture gently but thoroughly.
6. Whip the heavy cream until it forms soft peaks and fold it into the mousse as well.
7. Cover and refrigerate for at least 4 hours or overnight.
8. For the raspberry sorbet, blend the raspberries, sugar, and lemon juice together in a blender until smooth. Strain through a fine mesh sieve to remove seeds and pour into an ice cream maker. Churn according to manufacturer's instructions. Transfer to a container and freeze until firm.
9. To serve, scoop a portion of the chocolate mousse onto each plate, followed by a dollop of raspberry sorbet. Decorate with fresh raspberries and a sprinkle of cocoa powder.

Chef’s Insight

Allow the mousse and sorbet to sit at room temperature for about 5 minutes before serving to enhance their flavors and textures.

Notes

This dessert can be made ahead of time and assembled just before serving, making it ideal for dinner parties or events.