Ingredients
Scale
- 6 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 4 large eggs, separated
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 ounces chocolate cake, cut into 1-inch cubes
Instructions
- Step 1: Melt the bittersweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Step 2: In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- Step 3: In a food processor or blender, puree the raspberries and sugar until smooth. Strain the puree through a fine-mesh sieve to remove seeds (optional).
- Step 4: In a large bowl, whisk together the egg yolks, salt, and vanilla extract. Gradually whisk in the melted chocolate until combined. Gently fold in the raspberry puree.
- Step 5: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites and the whipped cream until just combined. Do not overmix.
- Step 6: Layer half of the chocolate mousse in a serving dish or individual glasses. Top with the chocolate cake cubes. Top with the remaining mousse. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
Notes
- Store the mousse cake in the refrigerator for up to 3 days for optimal freshness.
- This mousse is best served chilled, but if you prefer a slightly softer texture, let it sit at room temperature for 15-20 minutes before serving.
- For an elegant presentation, garnish each serving with a fresh raspberry and a dusting of cocoa powder.
- To prevent the mousse from becoming grainy, ensure your eggs are at room temperature before whipping, and fold the ingredients gently to avoid deflating the egg whites.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American