Chocolate Raspberry Mousse Cups (Printable)
Enjoy an elegant dessert featuring light chocolate mousse and vibrant raspberry purée, beautifully presented in individual cups.
# Ingredient List:
→ Chocolate Mousse
01 - 6 ounces semi-sweet chocolate, chopped
02 - 3 large eggs, separated
03 - 3 tablespoons granulated sugar
04 - 1 cup heavy cream, chilled
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt
→ Raspberry Layer
07 - 2 cups fresh or frozen raspberries
08 - 2 tablespoons granulated sugar
09 - 1 teaspoon lemon juice
→ Garnish
10 - Fresh raspberries, for topping
11 - Dark chocolate shavings or curls
12 - Mint leaves (optional)
# Directions:
01 - In a small saucepan, combine raspberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries soften and the mixture thickens, approximately 5 to 7 minutes. Pass the cooked raspberry mixture through a fine-mesh sieve to remove seeds. Set aside to cool completely.
02 - Place the chopped semi-sweet chocolate in a heatproof bowl. Melt the chocolate either over a saucepan of simmering water (creating a double boiler) or in a microwave using short intervals, stirring until smooth. Allow the melted chocolate to cool slightly.
03 - In a meticulously clean mixing bowl, whip the egg whites with a pinch of salt until soft peaks begin to form. Gradually incorporate 3 tablespoons granulated sugar, continuing to beat until stiff, glossy peaks are achieved.
04 - In a separate, chilled bowl, whip the cold heavy cream until it forms soft peaks. Stir in the pure vanilla extract.
05 - Whisk the egg yolks into the slightly cooled, melted chocolate until the mixture is smooth and evenly combined.
06 - Gently fold the whipped cream into the chocolate-yolk mixture, being careful not to deflate the cream.
07 - Delicately fold the beaten egg whites into the chocolate mixture in two additions, ensuring the mousse maintains its airy and light texture.
08 - Spoon a layer of the prepared raspberry purée into the bottom of each individual serving cup or glass. Carefully top with a generous layer of the chocolate mousse. Repeat the layers if desired, creating an attractive presentation.
09 - Refrigerate the assembled mousse cups for a minimum of 2 hours, or until the mousse is thoroughly set and firm.
10 - Just before serving, adorn each mousse cup with fresh raspberries, delicate dark chocolate shavings or curls, and an optional mint leaf for an elegant finish.
# Expert Tips:
01 -
- It's surprisingly simple to create something that looks incredibly fancy and impressive.
- The bright, zesty raspberry layer cuts through the rich chocolate perfectly, making each bite utterly addictive.
02 -
- Always ensure your whipping bowls and whisks are impeccably clean and free of any grease when whipping egg whites, or they simply won't stiffen.
- The temperature of your melted chocolate is key when adding the egg yolks too hot, and you'll scramble them; too cold, and it won't combine smoothly.
03 -
- For an even more intense chocolate flavor, consider adding a tablespoon of strong coffee or espresso to your melted chocolate.
- To make elegant chocolate curls for garnish, use a vegetable peeler on the edge of a block of chocolate.