I love the combination of chocolate and raspberries. I’ve paired them in multiple desserts such as trifles, tiramisu and custards. But raspberry chocolate mousse was missing from the list of desserts I’ve shared so far.
The last time, I made an eggless mousse, but this time, I decided to add eggs. To ensure an airy, fluffy consistency, the eggs should be beaten for a very long time, then gently folded in melted chocolate and whipped cream. I flavored the mousse with raspberry extract and repeated the same flavor by adding chopped fresh raspberries to the whipped cream.
The dessert can be prepared two days in advance, which is ideal when we host dinner parties. Raspberry chocolate mousse never fails to satisfy the sweet tooth of my guests. No chocolate addict can resist!
1. Info for Chocolate Raspberry Mousse Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 16
- Calories: unavailable
2. Ingredients for Chocolate Raspberry Mousse Recipe
- 8 eggs
- 1 cup superfine sugar
- 2 tablespoons pure raspberry extract
- 16 ounces semi-sweet baking chocolate chips
- 16 tablespoons unsalted butter, softened to room temperature
- ¼ teaspoon salt
- 2-¼ cups heavy cream
- 1 (5.6-ounce) package fresh raspberries
3. Directions:
- In a stainless-steel mixing bowl, using an electric handheld mixer, whisk the eggs with ½ cup of sugar until the texture thickens. Make a ”double boiler” (a pot filled with hot water, covered with a piece of cloth) and place the bowl filled with whisked eggs on top). Continue whisking the eggs at full speed for about 3-4 minutes. Check the temperature of the eggs; they should feel warm to the touch. Remove from the double boiler, add the raspberry extract and continue whisking at full speed for about 5 minutes. Make sure the eggs are whisked for a long time, so the mousse and light and airy.
- In the same ”double boiler”, place a stainless-steel bowl filled with the semi-sweet chocolate chips. Make sure the bowl circumference is larger than the pot, so there isn’t any splatter of water in the chocolate. Slowly melt, stirring frequently. Turn off the heat and add the butter. Stir well until the mixture is uniform.
- Pour 1/3 of egg mixture into the melted chocolate. Mix well. Pour in the rest of the egg mixture; using a silicone spatula, gently fold the eggs into the chocolate.
- Whip 1-2/3 cups of heavy cream (at low speed) for 2-3 minutes until creamy and smooth. Add ¼ cup of superfine sugar. Increase to maximum speed and keep beating for another 2-3 minutes, until it forms soft peaks. Do not over-beat or the texture will become grainy.
- Repeat the same procedure as with the egg mixture previously. Pour 1/3 of the whipped cream into the chocolate mixture. Mix well. Pour in the rest of the whipped cream; using the silicone spatula, gently fold the cream into the chocolate to get an airy mousse.
- Transfer to a piping bag.
- Pipe the mousse to fill dessert cups (see tips) about half way.
- Reserve one raspberry per cup for garnish. Coarsely chop the rest. Set aside.
- Make sure the blades of the mixer are completely clean prior to whipping the cream for optimum results (wash in hot soapy water). The whipping cream should be whipped cold. Whisk the rest of the cream until it forms soft peaks. Add 4 tablespoons of sugar. Using a silicone spatula, gently fold the chopped raspberries into the whipped cream.
- Place the whipped cream in another piping bag. Pipe or spoon the cream over the chocolate mousse. Level the filling with a spatula if necessary (I didn’t).
- Plastic-wrap each individual cup and place in the refrigerator for at least 4 hours. The fat from the cream may pick up some other food odor from the refrigerator if the cups are not sealed properly.
- When you’re ready to serve, unwrap the cups.
- Top the whipped cream with the reserved raspberries. Dust with a little powdered sugar (using a fine mesh strainer) if you like.
- Bon appétit!
