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
- 1
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.
- 2
Whisk Eggs
In a separate bowl, whisk the large eggs and granulated sugar together until thick and pale.
- 3
Combine Mixtures
Fold the melted chocolate mixture into the egg mixture until well combined.
- 4
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.
- 5
Chill
Pour the mousse into serving dishes and refrigerate for at least 2 hours or until set.
Whipped Cream Preparation
- 6
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
- 7
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
- 8
Serve
To serve, top the chilled chocolate mousse with whipped cream, drizzle with raspberry coulis, and garnish with small butter cookies.