Chocolate Mousse with Raspberry Coulis

Chocolate Mousse with Raspberry Coulis

Daria Souvorova

30 minutes plus 4 hours rest
serves: 6

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Have you ever wanted a super impressive dessert without having to work too hard? This is it! I made this beautiful Chocolate Mousse with Raspberry Coulis for Valentine’s day…because what is more romantic than chocolate and raspberry? Nothing!

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I have made many different mousse and puddings over the years, I really love custardy desserts! However, I always felt the guilt of throwing out the egg whites after using egg yolks in my recipe. Early on, I used to save the egg whites to make macaron the next day, but they never turn out well without perfectly fresh egg whites. What to do? I started researching French and British mousses and they use egg whites instead of heavy cream! Perfect! This recipe calls for 8 eggs and absolutely no cream, the whipped texture is delightful!

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Raspberry coulis sounds really fancy, but its really just strained raspberries with a bit of gelatin, sugar, and lemon juice.

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We served this dessert after a delicious Valentine’s day meal of Escargots à la Provençale inspired by Chef Alain Ducasse followed by a delicious Rabbit Polenta with Porcini Mushrooms.

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Ingredients:

      • 11 ounces of dark chocolate + extra for garnish
      • 6 tablespoons butter
      • 8 eggs, separated
      • pinch of salt or cream of tartar
      • 1/2 cup sugar
      • coulis:
      • 2 teaspoons gelatin
      • 12 ounces raspberries + extra for garnish
      • 1/4 cup sugar
      • 4 teaspoons lemon juice
      • 3 tablespoons water

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        1. Blend raspberries until liquid. Add the water and juice.
          Strain to remove the seeds.
          Add the sugar.
          Heat until lukewarm and add the gelatin. Mix until gelatin is dissolved evenly.
          Divide among 8 glasses or serving dishes and place in the fridge to set while working on the other ingredients.
        2. Combine chocolate and butter in a heat proof bowl and melt over a pot of simmering water.
          Cool to lukewarm.
        3. Beat egg yolks with sugar.
          Combine with chocolate mixture
        4. Whip egg whites with a pinch of salt until firm peaks form.
          Add 1/4 of egg whites to the chocolate mixture.
          Fold in the remaining egg whites by hand.
        5. Refrigerate for about 15 minutes to set and then pipe over the coulis.
          Refrigerate for a few hours before serving.
          Garnish with shaved chocolate and extra raspberries
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