There is something about chocolate mousse that feels incredibly luxurious and fancy, like something you’d get for dessert at a high-end restaurant. It’s one of my favourite desserts, both rich and light at the same time, and it’s quite versatile.
My recipe incorporates some raspberry puree into the rich dark chocolate base, adding another level of complexity.
Serve it on its own in some cute coupe glasses or use it as a filling in a mousse cake topped with a shiny mirror glaze. No matter how it’s used, there’s no denying that this is a wonderful dessert for a special occasion.
How to Make Dark Chocolate Mousse with Raspberry
This is a classic chocolate mousse made with eggs rather than whipped cream. If you’re not comfortable eating raw eggs, make sure to use pasteurised eggs.
Now, the first step to this recipe is to bloom the gelatin, which is the same step done for my marshmallow recipe.
I use powdered gelatin here as it’s easier to find than sheets. All you need to do is add a bit of cool water to a dish and sprinkle the powder over it.
Sprinkle the gelatin at a height to ensure that it evenly disperses across the surface of the water. Then, set it aside to hydrate – you’ll notice the top begin to wrinkle and the gelatin will turn solid as it swells.
Next, it’s time to make the raspberry puree. Depending on the season, you can use fresh or frozen raspberries for this – and if you use frozen, there is no need to defrost them ahead of time.
Add the raspberries and a bit of sugar to a small saucepan and set it over medium heat. Stirring occasionally, cook the raspberries until they begin to bubble and have completely broken down – this will only take about 5 minutes.
Set a fine mesh sieve over a small bowl and strain the raspberries through the sieve. Use a spatula or spoon to push the raspberries through the sieve, leaving only the seeds behind. Discard the seeds.
At this point, your gelatin will likely be properly hydrated. Go ahead and add it to the pan you cooked the raspberries in (there’s really no need to clean it out) and use the residual heat to melt it. Then, stir it into the raspberry puree.
At this point, it’s time to melt the chocolate! Add some dark chocolate (I like using at least 64-70% cocoa) to a large mixing bowl along with some cream.
Set the bowl over a pot filled with a few centimetres of simmering water to fashion a make-shift double boiler. Ensure that the water is not touching the bottom of the bowl!
Stir to melt the chocolate into the cream – this won’t take long. Once it’s melted, go ahead and remove it from the heat.
Go ahead and separate your eggs at this point – add the whites to a large mixing bowl (or the bowl of a stand mixer) and add the yolks to the chocolate.
Whisk the yolks into the chocolate and then add the raspberry mixture in, as well. Whisk until everything is thoroughly combined.
Now it’s time to make the meringue! Add a pinch of salt and a bit of cream of tartar to the egg whites. I like using cream of tartar here as it really helps to stabilise the egg whites.
However, you can make meringue without cream of tartar and just add in a splash of vinegar or nothing – just note that the foam won’t be as stable if you do the latter.
Use a hand mixer or a stand mixer fitted with the whisk attachment and mix on medium speed for about a minute until the whites are very foamy.
Go ahead and increase the speed and slowly incorporate a bit of sugar while whipping the whites. Continue beating until the meringue holds stiff peaks and all of the sugar is incorporated.
At this point, you are almost done! Use a large flexible spatula to spoon about one-third of the meringue into the chocolate mixture.
Fold to combine and lighten the mixture, then add in the rest of the meringue and fold to combine.
Now all you need to do is divide the mousse into serving dishes – I like using glasses.
Move the dishes to the fridge and allow them to set for at least 3 hours and up to 3 days – just make sure to cover them if you’re keeping them for longer than a few hours.
Dark Chocolate Raspberry Mousse
Ingredients
- 5 g (1 ¼ tsp) powdered gelatin
- 300 g (2 ½ cups) raspberries fresh or frozen (see note 1)
- 50 g (¼ cup) caster sugar divided (see note 2)
- 150 g (5 oz) dark chocolate 64-70%, chopped
- 120 ml (½ cup) cream
- 2 eggs separated
- ⅛ tsp cream of tartar (see note 3)
Instructions
- Pour 45ml (3 tbsp) of cool water into a small bowl. At a height, sprinkle the gelatin over the water, ensuring that it covers the surface of the water evenly. Set aside and allow the gelatin to hydrate for at least 5 minutes.
- Meanwhile, add the raspberries and 20g (2 tbsp) of sugar to a small saucepan. Set over medium heat and, stirring frequently, bring to a simmer. Allow the raspberries to simmer and break down for about 5 minutes. Set a fine mesh sieve over a small bowl and strain the raspberries through the sieve, pressing to ensure everything passes through and only the seeds remain in the sieve.
- Add the hydrated gelatin (it will likely come out as one large puck) to the pan in which you cooked the raspberries – there is no need to clean it out – and allow the residual heat to melt the gelatin. Once melted, stir it into the raspberry mixture and set aside.
- Meanwhile, add a few centimetres (about 2 inches) of water to a small saucepan and set over medium-low heat. Bring to a simmer. Add the chocolate and cream to a large heatproof bowl and set over the simmering water, ensuring the water is not touching the bowl. Gently melt the chocolate and remove from the heat.
- Once the chocolate is melted, add the egg yolks and whisk vigorously until thoroughly combined and the mixture is glossy and lightened. Scrape in the raspberry and gelatin mixture and stir until combined.
- Add the egg whites, cream of tartar and a pinch of salt to a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Using a hand mixer (or stand mixer) whip the whites on medium speed until they're foamy – about 1 minute. Increase the speed and with the mixer running, slowly add the remaining 30g of sugar. Continue whipping until the sugar is dissolved in the meringue and it holds stiff peaks.
- Using a large flexible spatula, transfer about ⅓ of the meringue to the chocolate mixture and fold until incorporated. Add the rest of the meringue in two batches, folding gently so as not to deflate the meringue.
- Transfer the mousse to serving dishes or glasses and move to the refrigerator. Allow to chill for at least 3 hours and, covered, up to 3 days before serving.
Notes
- If using frozen raspberries, there is no need to defrost.
- I prefer caster (aka superfine) sugar over granulated sugar as it dissolves more easily into the meringue. That being said, granulated sugar can be just as easily used, just note it may not dissolve into the meringue as quickly.
- The meringue can be made without cream of tartar; it simply helps to stabilise it. You can substitute with ½ tsp of white vinegar or leave it out entirely.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Making this chocolate and raspberry mousse is the perfect end to a classy dinner party or a romantic meal. It’s great for the holidays or for any special occasion!
Are you after a great dark chocolate mousse? Have any questions? Let me know in the comments!
