Chocolate Mousse with Raspberries
Airy chocolate mousse with dark flavor and fresh raspberries is a dessert that feels both rich and light. This recipe for chocolate mousse with raspberries give…
Ingredienser
Instructions
Gently melt the dark chocolate over a water bath or on low power in the microwave. Let the chocolate cool until lukewarm.
Separate the eggs.
Stir the egg yolks into the chocolate one at a time, stirring well between each addition until glossy and smooth.
Whip the cream to soft peaks that hold their shape lightly.
Gently fold the cream into the chocolate mixture in two additions.
Whip the egg whites with salt until stiff.
First fold a little of the egg white into the chocolate mixture to loosen it, then gently fold in the rest.
Divide the mousse into glasses and refrigerate for at least 1 hour, preferably 2 to 3 hours.
Top with raspberries just before serving.
Nutrition per serving
Energi ca. 509 kcal
Protein 8.2 g
Fett 43.4 g
Karbohydrater 22.9 g
Fiber 7.6 g
Sukker 11.8 g
Salt 0.4 g
Tips & tricks
Let the chocolate cool until lukewarm before mixing it with eggs and cream. If it is too hot, the mousse can split or lose its light texture.
Did you know?
Chocolate mousse becomes airy when whipped cream and stiff egg whites are gently folded into melted chocolate. Raspberries add fresh acidity that balances the dark chocolate and makes the dessert less heavy. Proper chilling gives the mousse time to set without losing its airy structure.
