Celestial Chocolate Mousse with Raspberry-Lemon Zest Coulis

Allergens

Eggs, Dairy

Ingredients

• 1. 7 oz dark chocolate (60% cacao), finely chopped 2. 3/4 cup heavy cream 3. 1/4 cup unsalted butter 4. 4 large eggs, separated 5. 1/2 cup granulated sugar 6. 1/2 tsp vanilla extract 7. 1 cup fresh raspberries 8. 1 lemon, zested and juiced 9. 2 tbsp granulated sugar (for coulis)

Instructions

1. In a double boiler, melt the chocolate with butter until smooth. Remove from heat and let cool.
2. In a separate bowl, whip heavy cream to soft peaks. Fold into the cooled chocolate mixture.
3. Separate egg yolks and whites. Whisk yolks with sugar and vanilla extract in a heatproof bowl until pale yellow and creamy. Place over double boiler, whisking constantly until thickened and warm (160°F). Remove from heat and stir in chocolate mixture.
4. In another bowl, whip egg whites to stiff peaks. Fold into the chocolate egg yolk mixture gently.
5. Divide mousse into serving dishes and chill for 3 hours or until set.
6. For coulis, blend raspberries, lemon zest, and sugar in a food processor until smooth. Strain through a fine mesh sieve to remove seeds. Stir in lemon juice. Chill before serving.

Chef’s Insight

Allow the chocolate to cool slightly before folding in whipped cream, as this will prevent the mixture from becoming too runny.

Notes

This recipe requires a double boiler, a food processor, and serving dishes or cups.