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Chocolate Mousse with Raspberry Coulis Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes plus at least 2 hours chilling
  • Yield: 4 servings
  • Category: Dessert
  • Method: Chilling
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Description

This elegant Chocolate Mousse with Raspberry Coulis is a classic French-inspired no-bake dessert featuring a rich, airy chocolate mousse paired with a tangy, fresh raspberry sauce. Perfect for special occasions or an indulgent treat, this recipe combines the velvety texture of whipped chocolate mousse with the bright flavors of raspberry coulis, served chilled for a refreshing finish.

Ingredients

For the Chocolate Mousse:

  • 6 ounces semisweet or bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Raspberry Coulis:

  • 1 1/2 cups fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1–2 tablespoons water (as needed)

Instructions

  1. Make the chocolate mousse: In a heatproof bowl over simmering water (double boiler), melt the chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly.
  2. Whisk egg yolks: In a clean bowl, whisk the egg yolks with half the sugar (2 tablespoons) until pale and thick, about 1–2 minutes. Gradually stir this mixture into the melted chocolate until combined.
  3. Beat egg whites: In a separate bowl, whip egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
  4. Whip cream: In another bowl, whip the heavy cream with vanilla extract until soft peaks form.
  5. Fold mixtures together: Gently fold the whipped cream into the chocolate mixture, then carefully fold in the whipped egg whites in two additions until the mixture is smooth and airy.
  6. Chill mousse: Divide the mousse into serving glasses and refrigerate for at least 2 hours until set.
  7. Prepare raspberry coulis: Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook 4–5 minutes while mashing berries and stirring. Add water as needed for desired consistency. Strain through a fine mesh sieve to remove seeds and cool completely.
  8. Serve: Spoon or drizzle the chilled raspberry coulis over the mousse. Garnish with extra raspberries or shaved chocolate if desired.

Notes

  • For a quicker version, use store-bought raspberry sauce instead of making fresh coulis.
  • For a fully cooked version and to avoid raw eggs, skip folding in whipped egg whites and fold in only the whipped cream.

Find it online: https://slsrecipes.com/chocolate-mousse-with-raspberry-coulis-recipe/