Chocolate Mousse Cups Raspberries (Print Version)

Rich chocolate mousse cups topped with fresh raspberries, creating a creamy and fruity delight.

# 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 heavy cream, cold
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 cool slightly.
02 - Whisk egg yolks with vanilla extract and half the sugar (2 tbsp) until pale and creamy.
03 - Gently fold the melted chocolate into the egg yolk mixture until thoroughly combined.
04 - Beat the egg whites with the remaining sugar (2 tbsp) until stiff peaks form.
05 - Whip the cold heavy cream until soft peaks form.
06 - Fold the whipped cream into the chocolate mixture until fully incorporated.
07 - Carefully fold the beaten egg whites into the mousse in thirds until smooth and airy.
08 - Divide the mousse evenly among six serving cups or glasses.
09 - Refrigerate for at least two hours until set.
10 - Top each mousse cup with fresh raspberries, optional chocolate shavings, and mint leaves before serving.

# Expert Tips:

01 -
  • It tastes like you spent all day in a French patisserie, but honestly takes less time than you'd think.
  • The contrast between rich chocolate and bright raspberries feels like a small luxury that actually costs almost nothing.
  • People always assume it's complicated, then you tell them what you did, and they look at you like you've performed actual magic.
02 -
  • Egg safety matters here since the yolks are barely cooked, so use the freshest eggs you can find from a source you trust, or use pasteurized eggs if that's a concern for you.
  • Don't skip the cooling step for the chocolate, because if it's too hot it will scramble the eggs and you'll have bits of cooked egg instead of mousse.
03 -
  • If your kitchen is warm, work quickly and keep all your ingredients and bowls in the fridge between steps so nothing breaks down.
  • The difference between good mousse and transcendent mousse is using genuinely good chocolate and taking your time with the folding, nothing else matters as much.

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