Mousse Al Cioccolato Recipe
Belgium chocolate mousse served with whipped cream, raspberry coulis & little cookies.
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Ingredients
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Chocolate Mousse
Whipped Cream
Raspberry Coulis
Cookies
Method
Chocolate Mousse Preparation
Melt Chocolate
In a heatproof bowl, melt the Belgian dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
Whisk Eggs
In a separate bowl, whisk the large eggs and granulated sugar together until thick and pale.
Combine Mixtures
Fold the melted chocolate mixture into the egg mixture until well combined.
Whip Cream
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Chill
Pour the mousse into serving dishes and refrigerate for at least 2 hours or until set.
Whipped Cream Preparation
Whip Cream
In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside in the refrigerator.
Raspberry Coulis Preparation
Make Coulis
In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down. Strain to remove seeds and let cool.
Assembly
Serve
To serve, top the chilled chocolate mousse with whipped cream, drizzle with raspberry coulis, and garnish with small butter cookies.