Chocolate Mousse Raspberry 20 Minutes (Printer-Friendly)

Silky chocolate mousse and fresh raspberries pair for a stunning, quick-to-make dessert sure to impress every guest.

# What You’ll Need to Cook:

→ Chocolate Mousse

01 - 150 g dark chocolate (70% cocoa), finely chopped
02 - 2 tablespoons (30 g) unsalted butter, cubed
03 - 3 large egg yolks
04 - 2 tablespoons (25 g) granulated sugar
05 - 200 ml heavy whipping cream, cold

→ Raspberry Coulis

06 - 150 g fresh raspberries, plus extra for garnish
07 - 1 tablespoon (12 g) granulated sugar

→ Garnish

08 - Fresh raspberries
09 - Chocolate shavings

# Steps to Prepare:

01 - Place dark chocolate and unsalted butter in a metal mixing bowl set over a pan of gently simmering water. Stir frequently until fully melted and glossy, then remove from heat and allow to cool slightly.
02 - In a separate bowl, whisk together egg yolks, granulated sugar, and 1 tablespoon of water until the mixture is pale and thickened, about 3–5 minutes.
03 - Gently fold the cooled chocolate mixture into the egg yolk mixture until well incorporated.
04 - Using a hand whisk or electric mixer, whip the cold heavy cream until medium-stiff peaks form, being careful not to overwhip.
05 - Gently fold the whipped cream into the chocolate–egg mixture in two additions, ensuring a uniform, airy texture.
06 - In a small saucepan, combine fresh raspberries and sugar. Cook over medium heat, stirring, until the berries break down and the mixture simmers, about 5–7 minutes.
07 - Force the cooked raspberry mixture through a fine-mesh sieve into a bowl to remove seeds, yielding a smooth coulis. Allow to cool to room temperature.
08 - Layer chocolate mousse and raspberry coulis alternately into serving glasses. Begin with chocolate mousse, then add a layer of coulis, repeating for desired visual effect.
09 - Top each glass with fresh raspberries and chocolate shavings. Serve immediately or chill for up to 1 hour before serving for best texture.

# Extra Cooking Tips:

01 - Allow both the mousse and raspberry coulis to cool to room temperature before assembly to preserve the light texture.
02 - Choose high-quality dark chocolate for superior depth of flavour.
03 - For a dairy-free version, substitute the cream with silken tofu and omit the butter.
04 - Avoid overwhipping the cream, as it can result in a grainy mousse.

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