Ingredients
Equipment
Method
- Break the dark chocolate into pieces and melt it gently using a heatproof bowl over a pot of simmering water.
- Separate the egg whites into a clean, dry bowl and add a tiny pinch of salt; beat until stiff peaks form.
- In another bowl, whisk together egg yolks and granulated sugar until pale, thick, and creamy (about 2-3 minutes).
- Pour the slightly cooled, melted chocolate into the egg yolk mixture and fold until well combined.
- Gently fold in one-third of the whipped egg whites, then fold in the remaining whites carefully to maintain airiness.
- In a chilled bowl, whip the cold heavy cream with vanilla sugar until soft peaks form, then fold into the chocolate mixture.
- Spoon or pipe the mousse into serving glasses, pressing a few raspberries on top, then cover and refrigerate for at least 4 hours or overnight.
Nutrition
Calories: 270kcalCarbohydrates: 30gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 135mgSodium: 45mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 2mg
Notes
For a lighter version, substitute heavy cream with whipping cream, though it may not hold as well. You can use frozen raspberries; just thaw and pat them dry before using. Experiment with different flavors by adding a pinch of espresso or instant coffee to enhance the chocolate's richness. Cover the finished mousse tightly with plastic wrap and store in the refrigerator for up to 3 days for the best texture. Avoid freezing, as it can ruin the silkiness.
Tried this recipe?Let us know how it was!