Description
A rich and creamy French-inspired chocolate mousse paired with a vibrant raspberry coulis, perfect for an elegant no-bake dessert that’s both make-ahead friendly and visually stunning.
Ingredients
Scale
For the chocolate mousse:
- 6 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the raspberry coulis:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Make the raspberry coulis: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the raspberries break down and the mixture slightly thickens. Remove from heat, strain through a fine mesh sieve to remove seeds, and chill in the refrigerator.
- Melt chocolate and butter: Place the chopped chocolate and unsalted butter in a heatproof bowl set over simmering water. Stir constantly until smooth and fully melted. Remove from heat and allow to cool slightly.
- Beat egg yolks: In a separate bowl, whisk together egg yolks, granulated sugar, and vanilla extract until pale and thick. Gently fold this mixture into the cooled chocolate and butter mixture.
- Whip egg whites: In another clean bowl, beat the egg whites to stiff peaks, ensuring they hold their shape to provide lightness in the mousse.
- Whip cream: Using a chilled bowl, whip the heavy cream until soft peaks form, providing creaminess and volume.
- Fold ingredients: Gently fold the whipped cream into the chocolate mixture until combined. Then carefully fold in the beaten egg whites, taking care not to deflate the airy mixture.
- Chill the mousse: Spoon the mousse into serving glasses or ramekins. Refrigerate for at least 2 hours, or until set and firm.
- Serve: When ready to serve, drizzle with the chilled raspberry coulis and optionally garnish with fresh raspberries or shaved chocolate for added elegance.
Notes
- Use pasteurized eggs if serving children, pregnant guests, or to reduce food safety risks.
- The mousse can be prepared up to 2 days in advance to save time.
- For a refined presentation, layer mousse and coulis alternately in glasses to create a parfait-style dessert.
