Heavenly Chocolate Mousse with Raspberry Coulis

Allergens

Eggs, Dairy

Ingredients

• 200g dark chocolate (70% cocoa)
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 1 1/2 cups fresh raspberries
• 3 tablespoons granulated sugar
• 2 tablespoons water
• Fresh raspberries for garnish

Instructions

1. Chop the dark chocolate into small pieces and place in a heatproof bowl. Set aside.
2. In a separate bowl, whisk together the egg yolks, 1/2 cup of sugar, and vanilla extract until pale and creamy. Set aside.
3. In another bowl, beat the egg whites until stiff peaks form.
4. Melt the chocolate in a double boiler or microwave. Allow to cool slightly.
5. Slowly pour the melted chocolate into the egg yolk mixture, whisking continuously until well combined.
6. Fold the whipped egg whites into the chocolate mixture gently but thoroughly.
7. In a large bowl, beat the heavy cream until soft peaks form. Gently fold this into the mousse.
8. Cover and chill in the refrigerator for at least 2 hours or overnight.
9. For the raspberry coulis, combine raspberries, 3 tablespoons of sugar, and water in a small saucepan over medium heat. Cook until the raspberries break down and the mixture thickens. Strain through a fine mesh sieve into a bowl, and refrigerate until chilled.
10. To serve, spoon the chilled mousse into dessert glasses, drizzle with raspberry coulis, and garnish with fresh raspberries.

Chef’s Insight

This dessert is all about balance - the velvety chocolate mousse contrasts beautifully with the tangy raspberry coulis, creating a harmonious symphony of flavors on your palate.

Notes

This dessert can be prepared up to a day ahead of time, making it perfect for dinner parties or events.