Raspberry Chocolate Mousse

Adapted from Recipe Source’s “Dark Chocolate Raspberry Mousse


  • 1 1/2 Cups Fresh Raspberries
  • 1/3 Cup Sugar
  • 2 Tbsp Framboise Liqueur
  • 10 oz Bittersweet Chocolate, Coarsely Chopped
  • 4 Tbsp (1/2 Stick) Unsalted Butter
  • 1 Cup Heavy Cream — chilled
  • 3 Jumbo Eggs, Separated — at room temperature
  • Freshly whipped cream or raspberries for garnish


  1. In a small bowl, crush the raspberries roughly with a fork.
  2. Stir in the sugar and the Framboise. Let the mixture stand at room temperature for 30 minutes.
  3. In a modified double boiler, melt the chocolate and the butter.
  4. While the chocolate is melting, whip the cream (preferably with equipment that’s been in the freezer for at least ten minutes).
  5. Stir the egg yolks into the crushed raspberry mixture.
  6. Whisk the egg whites until shiny and peaks stand up.
  7. Remove the bowl of melted chocolate from the modified double boiler and place it on a work surface. All at once, stir in the raspberry mixture. Fold in the whipped cream and then fold in the egg whites.
  8. Turn the mousse into a serving bowl or individual dishes. Chill until firm, about 2 hours for individual portions, five hours for a large bowl of mousse.
  9. Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries.

Serves eight


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