Chocolate Mousse with Raspberry Coulis Recipe
There’s something undeniably magical about Chocolate Mousse with Raspberry Coulis. Rich, glossy ribbons of chocolate mousse mingle with the vivid, tangy sweetness of pureed raspberries, creating a dessert that’s both visually stunning and absolutely irresistible. Whether you’re impressing guests or indulging in a solo treat, this French classic becomes unforgettable with the bright note of raspberry cutting through layers of creamy chocolate decadence.
Ingredients You’ll Need
The beauty of this Chocolate Mousse with Raspberry Coulis is its simplicity. Every ingredient is hand-picked for a purpose, from delivering luscious mouthfeel to bringing out the pure, vibrant flavors we crave in a show-stopping dessert.
- Semi-sweet chocolate (6 oz, chopped): Choose a quality chocolate for deep, nuanced flavor and a silky mousse texture.
- Unsalted butter (3 tablespoons): Adds richness and a beautiful sheen to the mousse base.
- Large eggs (3, separated): Yolks lend silkiness and structure; whites create the dreamy, airy lift.
- Granulated sugar (¼ cup plus 2 tablespoons): Sweetens both the mousse and raspberry coulis, balancing tart and rich notes.
- Heavy whipping cream (1 cup): Whipped cream folds into the mousse for that cloud-like finish.
- Vanilla extract (1 teaspoon): Infuses a subtle warmth, enhancing the chocolate without overpowering it.
- Pinch of salt: Just enough to make all the flavors pop, never salty on the tongue.
- Raspberries (1 ½ cups, fresh or frozen): The vibrant star for your raspberry coulis—choose plump and ripe for best results.
- Lemon juice (1 tablespoon): Brightens up the coulis and helps the berries sing.
How to Make Chocolate Mousse with Raspberry Coulis
Step 1: Melt the Chocolate and Butter
Begin by setting up a double boiler—simply place a heatproof bowl over a pan of barely simmering water. Add your chopped chocolate and unsalted butter, stirring gently as they melt together into a glossy, unified mixture. Give it a minute or two to cool so you don’t scramble the eggs in the next step.
Step 2: Incorporate the Egg Yolks
Whisk the egg yolks into the slightly cooled chocolate mixture one at a time. This keeps the texture smooth and gives your mousse an extra-creamy base, setting the stage for that signature French richness.
Step 3: Whip the Egg Whites and Sugar
In a super-clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar, continuing to beat until you’ve reached stiff, glossy peaks. This is what brings airiness and a light structure to your Chocolate Mousse with Raspberry Coulis.
Step 4: Whip the Cream
In another bowl, whip your heavy cream with vanilla extract until it forms soft peaks. This step goes quickly, so watch closely and don’t overwhip! The cream’s soft texture is perfect for folding gently into the chocolate.
Step 5: Fold Everything Together
First, gently fold the whipped cream into your chocolate base, keeping all that precious air intact. Next, add the egg whites in two additions, folding each time just until the mixture looks smooth and airy. Pile the mousse into individual glasses or ramekins, resisting the temptation to overfill.
Step 6: Chill the Mousse
Stash your filled glasses in the fridge for at least two hours. Chilling is essential for the mousse to set properly and develop its unmistakable, delicate texture. This makes Chocolate Mousse with Raspberry Coulis perfect for preparing ahead.
Step 7: Blend the Raspberry Coulis
While your mousse chills, blend raspberries, sugar, and lemon juice until fully puréed. Strain the mixture through a sieve to remove seeds for an extra-smooth sauce. Refrigerate the coulis until you’re ready to assemble the dessert.
Step 8: Assemble and Serve
Just before serving, spoon a generous drizzle of raspberry coulis over your chocolate mousse. The vivid red against deep chocolate is as stunning to look at as it is to eat. Garnish with extra berries or fresh mint if you like—every detail counts!
How to Serve Chocolate Mousse with Raspberry Coulis
Garnishes
This dessert loves a flourish! Top each serving with a few whole raspberries, a fresh mint sprig, or even a dusting of shaved chocolate. Edible flowers or a dollop of softly whipped cream will take your Chocolate Mousse with Raspberry Coulis to the next level both visually and taste-wise.
Side Dishes
Since the mousse is so decadent, it pairs beautifully with simple accompaniments. Think crisp almond tuiles, butter cookies, or delicate madeleines. A shot of espresso or a glass of dessert wine is pure magic alongside each chocolatey, tart bite.
Creative Ways to Present
Try layering mousse and coulis in clear glasses for striking parfaits, or use mini jars for a cute picnic-friendly treat. For a dinner party, a swoosh of raspberry coulis on the plate under a quenelle of mousse is sure to impress. Chocolate Mousse with Raspberry Coulis always looks—even more—special with a bit of thoughtful presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to airtight containers and refrigerate. Chocolate Mousse with Raspberry Coulis can last up to two days in the fridge, retaining its luscious texture and the coulis’ fresh zing.
Freezing
Mousse is best enjoyed fresh, but it can be frozen if needed. Spoon into freezer-safe containers, cover with plastic wrap directly on the surface, and freeze for up to two weeks. Thaw gently in the refrigerator overnight, noting that the texture may become a bit denser.
Reheating
This is purely a chilled dessert, so reheating isn’t needed or recommended! Simply bring it out of the refrigerator and serve cold. If the mousse feels overly firm from the fridge, let it sit at room temperature for 5–10 minutes before enjoying.
FAQs
Can I use bittersweet chocolate instead of semi-sweet?
Absolutely! Bittersweet chocolate will give your Chocolate Mousse with Raspberry Coulis an even more intense, grown-up chocolate flavor. Just taste the base mixture before chilling and add a touch more sugar if needed to adjust the balance.
Is it safe to eat raw eggs in this recipe?
If you’re concerned about consuming raw eggs, look for pasteurized eggs at the grocery store. These are safe to use and work just as well in creating the luscious, airy mousse texture we love.
Can I make this dessert ahead of time?
Yes, and in fact, it’s even better with a little advance prep! The mousse can be made the night before and the raspberry coulis keeps for up to two days when refrigerated, making Chocolate Mousse with Raspberry Coulis a stress-free dessert for any occasion.
Can I use frozen raspberries for the coulis?
Frozen raspberries work beautifully—just thaw them first and proceed as directed. They’re especially handy when fresh berries are out of season, ensuring you can enjoy this elegant treat year-round.
How can I make this dessert dairy-free?
Swap the butter for a plant-based alternative and use coconut cream instead of whipping cream. The result will still be luxurious and decadent, giving you a dairy-free Chocolate Mousse with Raspberry Coulis everyone can love.
Final Thoughts
There’s nothing quite like making Chocolate Mousse with Raspberry Coulis from scratch and sharing it with those you love. This is one of those desserts that sparks joy at the table and lingers as a favorite memory. Go ahead—treat yourself and your friends to this classic, and experience just how irresistible chocolate and raspberries can be together!
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Chocolate Mousse with Raspberry Coulis Recipe
- Total Time: 2 hours 30 minutes (including chilling)
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the decadent delight of Chocolate Mousse with Raspberry Coulis, a luxurious dessert that combines rich chocolate mousse with a vibrant raspberry sauce for a perfect balance of flavors.
Ingredients
For the chocolate mousse:
- 6 oz semi-sweet chocolate (chopped)
- 3 tablespoons unsalted butter
- 3 large eggs (separated)
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- pinch of salt
For the raspberry coulis:
- 1 and 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- To make the mousse: Melt the chocolate and butter together, whisk in egg yolks, beat egg whites to stiff peaks, whip cream with vanilla, fold all together. Refrigerate.
- To make the coulis: Blend raspberries, sugar, and lemon juice, strain mixture. Refrigerate.
- Before serving: Drizzle mousse with coulis, garnish with berries or mint.
Notes
- Use pasteurized eggs if concerned about raw egg whites.
- The mousse can be made a day ahead.
- For a darker flavor, use bittersweet chocolate.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 glass
- Calories: 350
- Sugar: 24g
- Sodium: 60mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 130mg
