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Ingredients
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Chocolate Mousse
Raspberry Coulis
Method
Chocolate Mousse
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate over a double boiler, stirring continuously until smooth. Remove from heat and let it cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip; it should be thick but still pourable.
- 3
Prepare the Egg Whites
In another clean bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- 4
Combine Ingredients
Gently fold the melted chocolate into the whipped cream until fully incorporated. Then, gently fold in the beaten egg whites, being careful not to deflate the mixture.
- 5
Chill the Mousse
Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.
Raspberry Coulis
- 6
Prepare the Raspberries
In a blender or food processor, combine the fresh raspberries, granulated sugar, and lemon juice. Blend until smooth.
- 7
Strain the Coulis
For a smoother texture, strain the raspberry mixture through a fine-mesh sieve into a bowl, discarding the seeds.
- 8
Chill the Coulis
Refrigerate the coulis until ready to serve.
