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
- 190 g raspberries fresh or frozen
- 40 g granulated sugar
- Pinch salt
Mousse
- 160 g semi-sweet chocolate (60-70% cocoa solids)
- 1 Tablespoon butter salted or unsalted
- 3 large eggs room temperature
- Pinch salt
- 50 g granulated sugar
- 120 g heavy cream
Instructions
Raspberry compote
- Combine the raspberries, sugar, and a pinch of salt in a small saucepan over medium-low heat. 190 g raspberries, 40 g granulated sugar, Pinch salt
- 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. 160 g semi-sweet chocolate , 1 Tablespoon 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. 3 large eggs
- 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.Pinch salt
- 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. 50 g granulated sugar
- 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. 120 g heavy cream
- 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.
Both metric and US customary measurements are included and you can use the toggle on the recipe card to switch between the two.
Nutrition
Serving: 1servingCalories: 460kcalCarbohydrates: 48gProtein: 9gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 188mgSodium: 176mgFiber: 4gSugar: 42g
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