Decadent Chocolate Mousse with Raspberry Truffle

Allergens

Eggs, Dairy

Ingredients

• 12 oz sugar
• free dark chocolate (70% or higher), chopped
• 1 cup heavy cream
• 4 large eggs, separated
• 1/2 cup unsweetened cocoa powder
• 1/3 cup raspberry coulis, homemade or store
• bought
• 1/4 cup cocoa nibs

Instructions

1. In a double boiler, gently melt the chocolate over low heat until completely smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whip the heavy cream to stiff peaks. Set aside.
3. Separate the egg yolks and whites. Add the yolks to the melted chocolate and stir until fully incorporated.
4. Gradually whisk in the cocoa powder, creating a thick, velvety ganache.
5. In another bowl, beat the egg whites to stiff peaks and fold them into the chocolate mixture, gently incorporating air for a fluffy texture.
6. Fold in the whipped cream until fully combined, avoiding overmixing to maintain the mousse's lightness.
7. Pour the mousse into individual dessert glasses or ramekins and refrigerate for at least 4 hours or overnight.
8. Before serving, top each mousse with a spoonful of raspberry coulis and a sprinkle of cocoa nibs.

Chef’s Insight

For an added touch, garnish with a curl of orange zest or a sprig of mint.

Notes

This recipe is suitable for keto and low-carb diets when using a sugar-free chocolate.