Chocolate mousse with raspberry coulis

    3 hours 20 min

    A lovely light chocolate mousse is served in tall glasses, then topped with raspberry coulis, fresh cream and a sprinkling of desiccated coconut. You could garnish the mousses with crushed ginger nut biscuits for added flavour and texture, if you prefer.

    1 person made this

    Serves: 6 

    • Chocolate mousse
    • 100g dark chocolate, broken into pieces
    • 2 tablespoons whipping cream
    • 4 egg yolks
    • 6 egg whites
    • 1/2 tablespoon baking powder
    • 1 tablespoon powdered sugar
    • Raspberry coulis
    • 300g raspberries
    • 1 tablespoon caster sugar
    • To serve
    • 250ml whipping cream, whipped
    • desiccated coconut, to garnish

    Prep:10min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

    1. Warm the chocolate and 2 tablespoons cream together in a bowl on top of a pot of simmering water until chocolate has melted and mixture is smooth; set aside and allow to cool down slightly.
    2. Beat egg whites and baking powder together in a clean bowl until stiff peaks form.
    3. Stir the yolks into the chocolate mixture; fold in beaten egg whites until colour is even.
    4. Spoon the mousse into 6 glasses; chill in the fridge for 3 hours.
    5. Warm raspberries and sugar over low heat until broken down; cool coulis in fridge until ready to serve.
    6. Top each mousse with a layer of coulis; add a dollop of whipped cream. Garnish with desiccated coconut or crushed ginger nut biscuits, if you prefer.

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