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Ingredients
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Chocolate Mousse
Raspberry Coulis
Method
Chocolate Mousse
- 1
Melt the Chocolate
Break the dark chocolate into small pieces and place them in a heatproof bowl. Melt the chocolate using a double boiler method or microwave it in short bursts (15-20 seconds), stirring in between until completely melted and smooth. Allow it to cool slightly.
- 2
- 3
Whisk the Egg Yolks
Add the granulated sugar to the egg yolks and whisk until the mixture is pale and creamy. Gradually mix in the melted chocolate and vanilla extract until fully combined.
- 4
Beat the Egg Whites
Using a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. This will add air and lightness to the mousse.
- 5
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip, as it should be smooth and creamy.
- 6
Fold Ingredients Together
Gently fold the whipped cream into the chocolate mixture, followed by the beaten egg whites. Use a spatula and take care not to deflate the mixture.
- 7
Chill the Mousse
Transfer the mousse into serving cups or bowls and refrigerate for at least 2 hours, or until set.
Raspberry Coulis
- 8
Prepare the Raspberries
In a saucepan over medium heat, combine the fresh raspberries and granulated sugar. Cook while stirring gently until the raspberries break down and release their juices.
- 9
Blend the Coulis
Once the raspberries have softened, remove from heat and add the lemon juice. Use an immersion blender to puree the mixture until smooth. For a smoother texture, optional strain the coulis through a fine-mesh sieve to remove the seeds.
- 10
Cool the Coulis
Allow the raspberry coulis to cool to room temperature, then refrigerate until ready to serve.