Restaurants›4th Spot Kitchen & Bar›Royale Chocolate Raspberry Mousse Recipe

Royale Chocolate Raspberry Mousse Recipe

Inspired by 4th Spot Kitchen & Bar

Time30m

Serves4

chambord royale infused semi-sweet chocolate

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Ingredients

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Mousse Ingredients

7.05 oz (200 grams) semi-sweet chocolate1 1/4 cup (300 ml) Heavy cream1/4 cup (60 ml) Chambord raspberry liqueur1 3/4 oz (50 grams) granulated sugar3 large egg whites1 tsp Watkins vanilla extract3 1/2 oz (100 grams) fresh raspberries

Method

Mousse Preparation

Melt the Chocolate

In a heatproof bowl, melt the semi-sweet chocolate over a pot of simmering water (double boiler method) until smooth. Remove from heat and let cool slightly.

Prepare the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the granulated sugar and continue whipping until stiff peaks form. Fold in the vanilla extract and Chambord liqueur.

Whip the Egg Whites

In another clean bowl, whip the egg whites until they form stiff peaks. Carefully fold the whipped egg whites into the melted chocolate until combined.

Combine Mixtures

Gently fold the whipped cream mixture into the chocolate-egg white mixture until no white streaks remain. Be careful not to deflate the mixture.

Chill the Mousse

Divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours or until set.

Serve

Top with fresh raspberries before serving. Enjoy your Royale Chocolate Raspberry Mousse!