Chocolate Mousse with Raspberry Puree
Indulge in the perfect harmony of rich, velvety chocolate and tangy, vibrant raspberry with this Chocolate Mousse with Raspberry Puree recipe. Silky dark chocolate mousse, made irresistibly airy by whipped cream and perfectly peaked egg whites, is layered with a luscious homemade raspberry puree sweetened just enough to enhance its natural tartness. This no-bake dessert comes together in just 30 minutes of prep time and delivers an elegant, restaurant-quality finish with a dollop of whipped cream, garnished fresh raspberries, and optional grated dark chocolate or mint leaves. Ideal for dinner parties or a romantic treat, this decadent yet refreshing dessert offers an unforgettable blend of flavors and textures while remaining stunningly simple to prepare. Perfectly chilled, it’s a dessert that will impress in every bite!
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Ingredients
- 200 grams dark chocolate (70% cocoa)
- 300 ml heavy cream
- 3 large egg whites
- 50 grams caster sugar
- 200 grams fresh raspberries
- 30 grams powdered sugar
- 1 teaspoon vanilla extract
- 20 grams dark chocolate (for garnish, optional)
- 6 leaves fresh mint leaves (for garnish, optional)
Directions
Step 1
Chop the dark chocolate into small pieces and melt it gently over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
Step 2
In a large mixing bowl, whip the heavy cream until soft peaks form. Reserve 100 ml of the whipped cream for garnishing, and refrigerate it until ready to use.
Step 3
In a separate clean bowl, whisk the egg whites until they become frothy. Gradually add caster sugar and continue whisking until stiff peaks form.
Step 4
Once the melted chocolate has cooled but is still pourable, gently fold it into the whipped cream using a spatula. Be careful not to deflate the cream.
Step 5
Gradually fold the egg whites into the chocolate mixture in three additions. Use gentle folding motions to maintain the mousse's airy texture.
Step 6
Divide the chocolate mousse evenly into 4 serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Step 7
While the mousse sets, prepare the raspberry puree. Blend the fresh raspberries and powdered sugar in a blender or food processor until smooth.
Step 8
For a silky texture, strain the raspberry puree through a fine mesh sieve to remove any seeds. Stir in the vanilla extract.
Step 9
Once the mousse is fully set, spoon a layer of raspberry puree over each serving. Garnish with a dollop of the reserved whipped cream, a few fresh raspberries, and optionally some grated dark chocolate or mint leaves.
Step 10
Serve chilled and enjoy the decadent combination of chocolate and raspberry flavors.
Nutrition Facts
| Serving size | (909.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2774.9 |
| Total Fat 193.5g | 0% |
| Saturated Fat 113.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 300mg | 0% |
| Sodium 309.2mg | 0% |
| Total Carbohydrate 211.1g | 0% |
| Dietary Fiber 37.2g | 0% |
| Total Sugars 145.4g | |
| Protein 29.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.5mg | 0% |
| Iron 26.7mg | 0% |
| Potassium 2026.0mg | 0% |
Source of Calories