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Raspberry Chocolate Mousse

A light, airy chocolate mousse layered with fresh raspberry puree for a rich yet refreshing dessert.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 2 hours 30 minutes
Servings: 4 cups
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Mousse Base
  • 200 g dark chocolate 70% cocoa
  • 1 cup heavy cream cold
  • 3 eggs separated
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
Raspberry Layer
  • 1 cup fresh raspberries
  • 2 tbsp powdered sugar

Equipment

  • double boiler
  • Whisk
  • Mixing bowls

Method
 

  1. Melt the dark chocolate until smooth and let it cool slightly.
  2. Mash raspberries with powdered sugar and strain if desired.
  3. Whip heavy cream to soft peaks and refrigerate.
  4. Beat egg yolks with sugar and vanilla until creamy.
  5. Fold melted chocolate into the yolk mixture.
  6. Fold in whipped cream gently.
  7. Beat egg whites to stiff peaks and fold into mousse.
  8. Layer mousse and raspberry puree in serving glasses.
  9. Chill for at least 2 hours before serving.

Notes

Use high-quality chocolate and fold gently to maintain the mousse's airy texture.