Chocolate Mousse Cups Raspberries (Printable)

Rich and smooth chocolate mousse adorned with fresh raspberries for an elegant finish.

# What You'll Need:

→ Chocolate Mousse

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 1/4 cup granulated sugar
04 - 1 cup cold heavy cream
05 - 1 tsp pure vanilla extract

→ Topping

06 - 4.4 oz fresh raspberries
07 - 2 tbsp dark chocolate shavings (optional)

→ Garnish

08 - Fresh mint leaves (optional)

# Directions:

01 - Melt the dark chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
02 - Whisk the egg yolks with vanilla extract and half of the sugar until pale and creamy.
03 - Gently fold the melted chocolate into the egg yolk mixture until fully incorporated.
04 - In a clean bowl, beat the egg whites with the remaining sugar until stiff peaks form.
05 - Whip the cold heavy cream until soft peaks develop.
06 - Fold the whipped cream into the chocolate mixture until evenly combined.
07 - Carefully fold in the beaten egg whites in thirds, preserving the airy texture.
08 - Divide the mousse evenly among 6 serving cups or glasses.
09 - Refrigerate for at least 2 hours until the mousse is set.
10 - Just before serving, garnish each mousse cup with fresh raspberries, chocolate shavings, and mint leaves if desired.

# Expert Advice:

01 -
  • It feels impossibly elegant but comes together in under an hour of hands-on work.
  • The raspberry tartness cuts through the richness in a way that makes you reach for another spoonful.
  • You'll impress guests without needing to turn on the oven or spend your whole evening in the kitchen.
02 -
  • Raw eggs are a choice here, so source them from somewhere you trust, or use pasteurized eggs if that eases your mind.
  • Don't skip the bain-marie; chocolate melted directly over heat becomes bitter and granular, no matter how carefully you watch it.
03 -
  • A drop of lemon juice in the whipped egg whites helps them hold their peaks longer and adds subtle brightness you won't consciously taste but will feel.
  • If your mousse splits or becomes grainy during folding, gently warm another egg yolk, fold it in slowly, and the mixture usually comes back together.

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