Chocolate Mousse with Raspberry Coulis
Overnight
〰️
Overnight 〰️
Serves 8
Ingredients
Chocolate Mousse:
6 eggs
250g (9 oz) dark cooking chocolate, bittersweet / 70% cocoa
20g (0.6 oz) unsalted butter
1 cup cream, full fat
6 tbsp caster sugar (superfine white sugar)
Raspberry sauce:
2 cups (about 250g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar (adjust based on your sweetness preference)
2 tablespoons water
Juice of half a lemon (about 1 tablespoon)
To Top (optional)
Whipped cream
Shaved chocolate
Method
Prepare the Chocolate Mousse: Separate the eggs into yolks and whites. Place the whites in a large bowl and the yolks in another. Set the whites aside.
Whisk the yolks until uniform.
Melt the chocolate and butter together, using short bursts in the microwave, stirring in between until smooth. Let it cool slightly.
Whip the cream to stiff peaks, being careful not to overbeat.
Add the sugar to the egg whites and beat until firm peaks form.
Fold the yolks into the cream gently, then mix the slightly cooled chocolate mixture into this. Finally, fold in the whipped egg whites until the mixture is uniform, with no white streaks.
Pour the mousse mixture into a large trifle glass or bowl. Chill for at least 6 hours, or overnight.
Raspberry sauce: In a medium saucepan, combine the raspberries, sugar, water, and lemon juice. If you're using frozen raspberries, there's no need to thaw them first.Place the saucepan over medium heat. Bring the mixture to a simmer, stirring frequently. Allow it to simmer for about 5 minutes or until the raspberries have broken down and the sugar has dissolved completely.
For a smoother coulis, you can use an immersion blender to blend the mixture directly in the pan until smooth (optional). Alternatively, you can transfer the mixture to a blender or food processor. Be careful when blending hot liquids, and ensure you allow steam to escape to prevent any accidents.
Allow the coulis to cool to room temperature. Then, cover and refrigerate it until it's completely chilled. The coulis will thicken slightly as it cools.
Serve:Top the chocolate mouse with whipped cream (if using), pour over the raspberry sauce and sprinkle with some extra shaved chocolate.
Notes
I have used Recipe Tin Eats chocolate mousse recipe and just doubled it. I love to be as pre prepared as possible so you can leave the chocolate mouse covered and setting in the fridge for a few days before serving it.