Raspberry Chocolate Mousse
This raspberry chocolate mousse is the perfect dessert for special occasions. The fluffy chocolate mousse is smooth and light in texture.
It’s swirled with homemade raspberry compote.
It’s a French-style dark chocolate mousse, so it’s made with egg yolks and whisked egg whites. This is vital to bringing light and mousse-y texture. The mousse is flavored with dark chocolate and raspberry compote.
The raspberry compote is a sauce made from whole fresh raspberries. You can make a strained raspberry puree (coulis) if you don’t want the texture of the seeds. Next time, try this orange chocolate mousse!
Ingredients
Find the ingredient amounts for this creamy mousse recipe listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Eggs – This recipe uses raw eggs, which are vital for the airy texture. If you’re unsure about using raw eggs, purchase pasteurized eggs. They have been gently heated to kill any bacteria, but the egg is still raw.
- Semi-sweet dark chocolate – Choose good quality chocolate since it’s a big part of mousse.
- Fresh or frozen raspberries.
- Butter – Salted or unsalted butter adds a little richness.
- Granulated sugar – in the mousse and the raspberry compote
- Heavy whipping cream – Whipped cream is folded through the mixture to give it a creamy texture.
Method
Combine the raspberries, lemon juice, and a pinch of salt in a small saucepan over medium-low heat.
Cook over low-medium heat while the juices of the raspberries start to release. Stir at regular intervals as they come to a simmer.
Once simmering, cook the raspberries for around 5 minutes, stirring regularly with a wooden spoon until the sauce has slightly thickened.
If you want a smooth sauce, push the cooked raspberries through a fine-mesh strainer. Rub them along the bottom of the sieve with a spoon to ensure you get all the raspberry pulp.
Let it cool down to room temperature, pour it into a clean glass jar, and store it in the refrigerator until needed.
The mousse
In a large heatproof bowl, add chopped chocolate and butter. Melt them in the microwave in 30-second intervals, stirring after each increment.
When most of the chocolate has melted, remove it from the microwave. Stir it until the rest of the chocolate has melted.
Let the melted chocolate cool down for a minute.
Separate the egg yolks from the whites. Add the whites to a medium bowl.
Add the egg yolks to the chocolate mixture, one at a time. Mix in each egg yolk well before adding the next. Stir in a pinch of salt. Set this aside.
Whip the egg whites in a large bowl on high speed until foamy using an electric whisk or in the bowl of a stand mixer with a balloon whisk attachment.
Stream in the granulated sugar and keep whipping until stiff peaks form and the sugar has dissolved.
Fold the egg white mixture into the chocolate mixture and use a rubber spatula to fold it all together gently.
It should be all incorporated but don’t over-mix it, or you will lose the air bubbles.
Add the heavy cream to a separate bowl and use an electric mixer to whip the cream on medium-high speed until medium peaks hold.
Add the cream to the chocolate mixture and fold it gently until it is all incorporated.
Spoon the mixture into serving glasses in layers, alternating each mousse layer with dollops of raspberry compote.
Finish the last layer with the last of the compote and swirl it into the chocolate with a toothpick.
Place the mousse in the fridge for 5 hours or, for best results, leave it overnight.
If storing overnight, cover the mousse cups with foil or plastic wrap.
Serving
Serve the mousse with chocolate shavings and fresh raspberries.
Related Recipes
Raspberry Chocolate Mousse
This raspberry chocolate mousse is the perfect dessert for special occasions. The mousse is light in texture, swirled with homemade raspberry compote.
Ingredients
Raspberry Compote
- 190g (1 ½ cups) of fresh or frozen raspberries
- 40 g (3 Tablespoons) granulated sugar
- Pinch of salt
Mousse
- 1 Tablespoon butter, salted or unsalted
- 160g (5 ½ ounces) semi-sweet chocolate (60-70% cocoa solids)
- 3 large eggs*, room temperature
- Pinch of salt
- 50g (¼ cup) granulated sugar
- 120g ( ½ cup) heavy cream
Instructions
Raspberry compote
- Combine the raspberries, sugar, and a pinch of salt in a small saucepan over medium-low heat.
- Cook over low-medium heat while the juices of the raspberries start to release. Stir at regular intervals as they come to a simmer. Once simmering, cook the raspberries for around 5-8 minutes, stirring regularly with a wooden spoon until the sauce has slightly thickened. Remove the raspberry mixture from the heat.
- Let it cool down to room temperature and store it in the refrigerator until needed. If you want a seedless mixture, press the compote through a fine-mesh sieve to remove the seeds. Take your time to ensure you get all the raspberry pulp.
The mousse
- In a large heatproof bowl, add chopped chocolate and butter.
- Melt them in the microwave in 30-second intervals, stirring after each increment. When most of the chocolate has melted, remove it from the microwave. Stir it until the rest of the chocolate has melted. Let the melted chocolate cool down for a minute.
- (Alternatively, melt the chocolate in a double boiler. Place the bowl of chocolate and butter over a saucepan with an inch of simmering water. Stir until the chocolate melts. )
- Separate the egg yolks from the whites. Add the whites to a medium bowl.
- Add the egg yolks to the chocolate mixture, one at a time. Mix in each egg yolk well before adding the next. Stir in a pinch of salt. Set this aside.
- Whip the egg whites in a bowl on high speed until foamy. Stream in the granulated sugar and keep whipping until stiff peaks form and the sugar has dissolved.
- Fold the egg white mixture into the chocolate mixture and gently fold it with a rubber spatula. It should be all incorporated but don't over-mix it, or you will lose the airiness.
- Add the heavy cream to a separate bowl and use an electric mixer to whip the cream on medium-high speed until medium peaks hold.
- Add the cream to the chocolate mixture and fold it gently until it is all incorporated.
- Spoon the mixture into serving glasses in layers, alternating each mousse layer with little dollops of raspberry compote. Finish the last layer with the last of the compote and swirl it into the chocolate with a toothpick.
- Place the mousse in the fridge for 5 hours or, for best results, leave it overnight. If storing overnight, cover the mousse cups with foil or plastic wrap.
Notes
*If you're unsure about using raw eggs, purchase pasteurized eggs. They have been gently heated to kill any bacteria, but the egg is still raw.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 188mgSodium: 176mgCarbohydrates: 48gFiber: 4gSugar: 42gProtein: 9g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
This recipe is so tasty and I’ve made it multiple times! Unfortunately, the chocolate seized every time after adding the egg yolks so I had to thin it out with water to get the right texture. Any tips to avoid that?
Hey! So happy you’ve enjoyed the recipe :). The chocolate seizing – does it get any better as you add the rest of the egg yolks in? Initially, mine will get a bit stiff, but as I add the rest of the of the yolks, it gets better. I also wonder what type of chocolate you are using? And also the chocolate might be too warm, so I would try having it first be the same temp as the egg yolks