Silken Chocolate Mousse Tower with Raspberry Coulis

Allergens

Eggs, Dairy

Ingredients

• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped
• 4 large eggs, separated
• 1/3 cup granulated sugar
• 2 cups fresh raspberries
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

1. In a saucepan over low heat, combine the heavy cream and chopped chocolate. Stir until completely melted and smooth. Remove from heat and allow to cool slightly.
2. In a large bowl, whisk together egg yolks and granulated sugar until pale and thickened. Gradually add the chocolate mixture to the yolk mixture, stirring constantly until fully combined.
3. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture.
4. Divide the mousse evenly among four 6 ounce ramekins or glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
5. In a blender or food processor, puree the raspberries, water, and cornstarch until smooth. Strain through a fine mesh sieve into a saucepan. Cook over medium heat until thickened, stirring constantly to prevent burning. Remove from heat and allow to cool slightly.
6. To serve, place a single mousse tower on each plate and spoon the raspberry coulis over and around the tower. Enjoy this exquisite symphony of flavors and textures, as each bite whisks you away to a world of pure indulgence.

Chef’s Insight

For an extra touch of elegance, garnish with fresh raspberries or a sprig of mint.

Notes

This recipe is best enjoyed immediately upon assembly.