With Valentine’s Day and chocolate going hand in hand, I thought this would be the perfect time to prepare a dessert for my very own valentine, Jay. I decided to make this chocolate mousse recipe. It includes fresh raspberries and makes use of the color red, which of course is perfect for this special day of celebrating love. This recipe is straightforward and with just a few steps, you will swear this is the most delicious mousse you’ve ever enjoyed.
I would like to thank Melanie at Garnish & Glaze for inspiring me to make this decadent dessert. The rich and fluffy texture of the mousse combined with the sweet and delicate taste of the raspberries makes for a real crowd-pleaser. For a lovely garnish, all you need to do is add a dollop of whipped cream, more raspberries, and yet even more chocolate! This also makes for a nice dessert for after a romantic dinner with your sweetie, dinner parties, or a sweet treat for any of the chocolate lovers in your life!
2 Packages (6 Ounces Each) Raspberries, Divided
2 Cups Heavy Cream, Divided
4 Egg Yolks
1/2 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
8 Ounces Semi-Sweet Baking Chocolate, Chopped
Chocolate Curls Shavings
1. Place one package of raspberries into a blender or food processor and add 1/2 cup cream.
2. Puree the mixture until raspberries are completely broken down.
3. Place a fine-mesh sieve over a small saucepan.
4. Pour puree into a sieve.
5. Push the puree through the sieve into a saucepan using a rubber spatula or ladle and then discard seeds.
6. Heat puree mixture over medium heat until just beginning to steam. Make sure not to overcook.
7. Set the pure mixture aside.
8. Place four eggs into the bowl of a stand mixer.
9. Whisk for about three minutes until yolks are thickened.
10. Add 1/2 cup sugar gradually while continuing to whisk.
11. Stream half of the warm puree mixture into the egg mixture while continuing to whisk.
12. Pour the egg mixture back into the saucepan with the remaining puree mixture.
13. Cook over medium-low heat while stirring constantly until thickened, about seven minutes.
14. Stir in one teaspoon vanilla extract.
15. Remove from heat.
16. Add one-third of chocolate and stir until melted and smooth.
17. Add half of the remaining chocolate and stir until melted and smooth.
18. Cover the chocolate mixture.
19. Chill chocolate mixture in the refrigerator for one to two hours and make sure to stir every twenty to thirty minutes to help speed up cooling.
20. Whisk remaining one and a half cups heavy cream to stiff peaks.
21. Stir one-third of the whipped cream into the chocolate mixture until smooth.
22. Fold remaining whipped cream gently into the chocolate mixture. Do not over mix.
23. Pipe or spoon mousse into small glasses or jars.
24. Cover and refrigerate for a least two hours until ready to serve.
25. Garnish with whipped cream, chocolate shavings, and fresh raspberries. Enjoy!