Chocolate Mousse Pots with Raspberry Compote

Allergens

Eggs, Dairy

Ingredients

• 300g dark chocolate (90% cocoa)
• 1/2 cup heavy cream
• 4 large eggs, separated
• 1/4 cup unsweetened cocoa powder
• 1/2 cup fresh raspberries
• 2 tbsp granulated stevia or sweetener of choice
• 1 tsp vanilla extract

Instructions

1. Chop the chocolate and place in a heatproof bowl.
2. In a small saucepan, warm the cream over low heat until it is hot but not boiling.
3. Pour the heated cream over the chocolate and let it sit for a minute. Then, stir gently until smooth and glossy.
4. Separate the eggs, placing the whites in one bowl and the yolks in another.
5. Stir the cocoa powder into the egg yolks until well combined. Add this mixture to the chocolate mixture, stirring until fully incorporated.
6. In a clean, dry bowl, whisk the egg whites until they form stiff peaks.
7. Gently fold the egg whites into the chocolate mixture, being careful not to deflate them.
8. Divide the mousse among six pots or glasses and refrigerate for at least 4 hours or until set.
9. In a small saucepan, combine the raspberries and sweetener over low heat. Cook until the raspberries are softened and the mixture is slightly thickened.
10. Cool the compote and spoon it on top of each mousse pot just before serving.

Chef’s Insight

To create a smooth and glossy chocolate mixture, ensure the cream is hot but not boiling when poured over the chocolate.

Notes

This recipe can be easily doubled for larger gatherings.