Chocolate Mousse with Raspberries (Print Version)

Smooth dark chocolate mousse topped with fresh raspberries, creating a delightful balance of flavors and textures.

# What You'll Need:

→ Chocolate Mousse

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 1/4 cup granulated sugar
04 - 1 cup heavy cream, cold
05 - 1 tsp pure vanilla extract

→ Topping

06 - 4.5 oz fresh raspberries
07 - 2 tbsp dark chocolate shavings (optional)

→ Garnish

08 - Fresh mint leaves (optional)

# Step-by-Step Guide:

01 - Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
02 - Whisk egg yolks with vanilla extract and half of the sugar (2 tbsp) until pale and creamy.
03 - Gently fold the melted chocolate into the egg yolk mixture until well incorporated.
04 - In a separate bowl, beat the egg whites with remaining sugar (2 tbsp) until stiff peaks form.
05 - Whip cold heavy cream until soft peaks form.
06 - Fold the whipped cream into the chocolate mixture until fully combined.
07 - Gently fold in the beaten egg whites in thirds until the mixture is smooth and airy.
08 - Divide the mousse evenly among 6 serving cups or glasses.
09 - Refrigerate for at least 2 hours until set.
10 - Top each mousse cup with fresh raspberries, chocolate shavings, and mint leaves as desired before serving.

# Expert Suggestions:

01 -
  • Six elegant servings that feel restaurant-worthy but come together in under an hour of active time.
  • The sharp tartness of raspberries cuts through the richness in a way that feels like a small revelation.
  • It's forgiving once you understand the basic folding technique—fewer things can go wrong than you'd think.
02 -
  • Never skip the bain-marie when melting chocolate—direct heat burns it irreversibly, and you'll have to start over.
  • The egg whites are what give mousse its signature airiness, so don't use a blender or food processor instead of folding by hand.
  • If your kitchen is warm, chill your mixing bowls before starting—this gives you a better chance of capturing all that air.
03 -
  • Separate your eggs over three bowls instead of cracking into one bowl and transferring—one bit of yolk ruins the whites, and starting fresh is faster than trying to fish it out.
  • Taste a tiny piece of your chocolate before melting it; if it tastes off or waxy, don't use it—the final mousse will only taste as good as your chocolate is.

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