Chocolate Mousse with Raspberry Coulis is a show-stopping dessert that perfectly balances rich, silky-smooth chocolate with a bright, tangy raspberry sauce. Each bite is a delightful mix of creamy, airy mousse layered with vibrant fruitiness—a combination that feels special enough for dinner parties but accessible enough for a cozy night in. Whether you’re wooing guests or treating yourself, this dessert always tastes elegant, fresh, and irresistibly decadent.

Chocolate Mousse with Raspberry Coulis Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Chocolate Mousse with Raspberry Coulis recipe has a starring role, from the chocolate that forms the lush base to the raspberries that add a pop of color and flavor. These are no-fuss kitchen staples elevated into something magical, so be sure you’re using the best-quality items you can find!

Semi-sweet chocolate chips: For a deep, classic chocolate flavor and smooth, velvety texture. Use high-quality chocolate for the best mousse.
Unsalted butter: Adds richness and helps the chocolate melt into a silky mixture.
Large eggs, separated: The yolks lend richness and body, while the egg whites create that beloved mousse lightness and lift.
Granulated sugar: Sweetens and stabilizes the egg yolks for a luscious mousse that isn’t too bitter.
Heavy whipping cream: Gives the mousse its pillowy, creamy consistency—be sure it’s well chilled before whipping.
Vanilla extract: Just a splash rounds out the chocolate, adding depth and a touch of warmth.
Pinch of salt: Enhances all the other flavors without tasting salty.
Fresh or frozen raspberries: The foundation of your raspberry coulis, bringing beautiful color and tartness.
Powdered sugar: Sweetens the coulis while dissolving smoothly—no grittiness here!
Lemon juice: Brightens and freshens the raspberry sauce, highlighting the fruit.

How to Make Chocolate Mousse with Raspberry Coulis

Step 1: Melt the Chocolate and Butter

Start by setting up a heatproof bowl over a pot of gently simmering water (a makeshift double boiler!). Place your semi-sweet chocolate chips and unsalted butter into the bowl. Stir occasionally until everything is beautifully smooth and glossy. Once melted, set the bowl aside so the mixture has a chance to cool slightly. This little pause is key—it keeps the chocolate from scrambling the eggs later.

Step 2: Whisk the Egg Yolks and Sugar

In a separate bowl, use a hand whisk or electric beater to whisk together your egg yolks and granulated sugar. You want them to turn pale and thick—a little patience makes a big difference here. The mixture will lighten in color and thicken up, giving your mousse that dreamy, custardy backbone.

Step 3: Combine Yolks with Chocolate

Now, slowly stream the melted chocolate and butter into your egg yolk and sugar mixture, stirring gently as you go. This step marries the richness of the chocolate with the creamy base built from the eggs. Stir constantly to make sure it blends smoothly and doesn’t seize.

Step 4: Beat the Egg Whites

Grab a clean bowl (any grease will keep the whites from whipping well!) and add your egg whites with a pinch of salt. Whip until they hold stiff, but not dry, peaks. The result should look fluffy, glossy, and stable. This step is what gives the Chocolate Mousse with Raspberry Coulis its famous airy, cloud-like texture.

Step 5: Whip the Cream

In another clean, chilled bowl, whip the heavy cream and vanilla extract together until soft peaks form. The cream should hold its shape softly, not stiff—this ensures the final mousse is plush and rich, not dense.

Step 6: Fold Everything Together

First, gently fold the whipped cream into your chocolate mixture until just combined—no need to overwork it. Then, carefully fold in the beaten egg whites. Use a wide, gentle motion to keep everything as airy as possible. Once fully incorporated, spoon the mousse into individual glasses or bowls. Cover and chill for at least 2 hours to set the texture and flavors.

Step 7: Make the Raspberry Coulis

While the mousse is setting, make your raspberry coulis. Combine raspberries (fresh or frozen), powdered sugar, and lemon juice in a blender or food processor and blitz until smooth. For an extra-silky sauce, strain through a fine-mesh sieve to remove the seeds. Chill until ready to serve.

Step 8: Assemble and Serve

When it’s time to serve, generously drizzle the chilled raspberry coulis over the top of each mousse. The jewel-bright sauce runs over the dark chocolate, creating a dessert that tastes even better than it looks. Dive in!

How to Serve Chocolate Mousse with Raspberry Coulis

Garnishes

A stunning dessert deserves a little extra flair. Top each Chocolate Mousse with Raspberry Coulis with a handful of fresh raspberries, a sprinkle of chocolate shavings, or even a few edible flowers for a burst of color. A dollop of whipped cream or a sprig of mint can also add freshness and elegance to each glass.

Side Dishes

While this dessert shines on its own, it pairs beautifully with delicate sides like crisp butter cookies, almond shortbread, or even simple vanilla wafers. For a special occasion, serve alongside a small cup of espresso or a flute of sparkling wine to really make the chocolate and raspberry flavors pop.

Creative Ways to Present

Presentation is half the fun when it comes to Chocolate Mousse with Raspberry Coulis! Try layering the mousse and coulis in tall glasses for a parfait effect, or swirling the coulis through the mousse before it sets for a marbled look. If you’re hosting a party, serve in tiny glasses or espresso cups for a bite-sized treat that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Mousse with Raspberry Coulis keeps surprisingly well. Just cover each portion with plastic wrap and store it in the refrigerator for up to three days. The mousse holds its texture, and the flavors tend to deepen and meld, making it even more irresistible the next day.

Freezing

Chocolate mousse (without the coulis) freezes beautifully! Spoon individual portions into airtight containers, leaving a little space as it will expand slightly. When ready to serve, thaw gently in the fridge overnight and top with fresh coulis before serving. The coulis, meanwhile, is best made fresh, but can be frozen for a week in an airtight container.

Reheating

Reheating isn’t necessary for this recipe, and it actually tastes best chilled. If your mousse spends a little too long in the freezer, just let it sit at room temperature for 15-20 minutes to soften before topping with the raspberry coulis. This brings out the best silkiness and flavor.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate chips?

Absolutely! Milk chocolate will give your Chocolate Mousse with Raspberry Coulis a sweeter, creamier base. Just keep in mind it’ll be less intense and more mellow, so you may want to slightly reduce the added sugar in the mousse to avoid it being too sweet.

How do I make sure my mousse is light and airy, not dense?

The real secret is gentle folding. Don’t rush—fold the whipped cream and beaten egg whites into the chocolate mixture in batches, sweeping your spatula in broad, upward motions. This helps keep the mousse fluffy and stops it from becoming heavy or dense.

Is it safe to eat raw eggs in this dessert?

If you’re concerned about serving raw eggs, especially to children or those with immune concerns, choose pasteurized eggs. They’re safe, widely available, and work perfectly in this mousse while maintaining the classic light, creamy consistency.

Can I make the raspberry coulis in advance?

Yes, you can prepare the raspberry coulis up to two days ahead. Store it in an airtight container in the fridge. Give it a quick stir before serving, and drizzle over the mousse just before eating for the freshest flavor and color.

Can I double the recipe for a crowd?

Definitely! This Chocolate Mousse with Raspberry Coulis scales up beautifully for parties or special gatherings. Just make sure to use a larger mixing bowl and allow a little extra chilling time if you’re serving in bigger dishes or batches.

Final Thoughts

If you’re looking for a dessert that feels both comforting and completely luxurious, Chocolate Mousse with Raspberry Coulis is always the answer. There’s something so satisfying about spooning into that creamy mousse and tasting a ripple of bright raspberry. Whether it’s for a celebration or an everyday treat, don’t hesitate to give this recipe a try—it’s joy in a glass!

Chocolate Mousse with Raspberry Coulis Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 2 hours 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the luxurious combination of rich chocolate mousse with a tangy raspberry coulis in this exquisite dessert recipe.

Ingredients

Scale

For the Chocolate Mousse:

1 cup semi-sweet chocolate chips
2 tbsp unsalted butter
3 large eggs, separated
1/4 cup granulated sugar
1 cup heavy whipping cream
1/2 tsp vanilla extract
Pinch of salt

For the Raspberry Coulis:

1 1/2 cups fresh or frozen raspberries
2 tbsp powdered sugar
1 tsp lemon juice

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Instructions

Melt the Chocolate: In a heatproof bowl over simmering water, melt chocolate chips and butter. Remove from heat and let cool.
Prepare the Mousse Base: Whisk egg yolks with sugar until pale. Slowly add chocolate mixture.
Whip Egg Whites and Cream: Beat egg whites until stiff peaks form. Whip cream and vanilla until soft peaks form.
Combine and Chill: Fold whipped cream into chocolate mixture, then gently fold in egg whites. Chill mousse for 2 hours.
Make Raspberry Coulis: Blend raspberries, powdered sugar, and lemon juice until smooth. Strain through a sieve.
Serve: Spoon coulis over mousse before serving.