Silken Chocolate Mousse with Raspberry Swirl

Allergens

Eggs, Dairy

Ingredients

• 7 oz dark chocolate (85% cocoa), finely chopped
• 1 cup heavy whipping cream
• 4 large eggs, separated
• 1/4 cup honey
• 1 tsp pure vanilla extract
• 1/2 cup fresh raspberries, mashed
• 2 tbsp confectioners' swerve (erythritol)
• Pinch of salt
• Fresh raspberries and mint leaves for garnish

Instructions

1. In a double boiler or heatproof bowl set over simmering water, gently melt the chopped chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whisk together egg yolks, honey, and vanilla extract. Gradually pour this mixture into the cooled chocolate, stirring continuously until fully combined.
3. In another clean bowl, beat heavy whipping cream until soft peaks form. Fold half of the whipped cream into the chocolate mixture. Gently fold in the remaining whipped cream until well incorporated.
4. In a third bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the chocolate mousse mixture.
5. Spoon half of the mousse into individual serving dishes. Top each with a spoonful of mashed raspberries and a light sprinkle of confectioners' swerve. Spoon the remaining mousse over the raspberry layer, smoothing the tops. Refrigerate for at least 4 hours or overnight.
6. Serve chilled, garnished with fresh raspberries and mint leaves.

Chef’s Insight

To intensify the raspberry flavor, let the mashed berries macerate with a touch of sweetener for 30 minutes before using.

Notes

Adjust the sweetness according to personal preference.