Light chocolate mousses with raspberry coulis centres

Twin Peaks Chocolate Mousse With Raspberry Coulis

Prep Time

30 minutes

Cooking Time

15 minutes

Serves

6

Ingredients

For the mousse:
6 eggs separated
300g of c.88% dark chocolate*. Willie suggests Chulucanas 70 as it has the perfect fruitiness to go with the raspberries
80g raw cane sugar
450ml lightly whipped double cream

For the coulis:
250g raspberries blitzed and sieved

For the chocolate cases:
40g dark chocolate Willie recommends Peruvian Chulucanas 70

Equipment:
1 saucespan
1 Pyrex style glass bowl
1 bowl
small ramekins/mould 5-6'

 

Method

  1. To prepare the chocolate cases, melt dark chocolate in a bowl over simmering water and brush the melted chocolate in the silicone moulds- put in the fridge until set and hard.
  2. Beat the egg yolks with ½ the sugar.
  3. Beat the egg whites with the other ½ of the sugar until they form soft peaks.
  4. Melt the chocolate in a bain marie.
  5. Combine the chocolate with the egg yolk mixture, then add the lightly whipped cream. Fold in the softly peaked beaten egg whites
  6. Place in your mould or ramekin, then pipe raspberry coulis into the centre of the mousse, and for more dramatic effect bring the coulis all the way up to the surface to form a small red dot.
  7. If you are turning out the mousse, keep them in the fridge for an hour first.

Ingredients

For the mousse:
6 eggs separated
300g of c.88% dark chocolate*. Willie suggests Chulucanas 70 as it has the perfect fruitiness to go with the raspberries
80g raw cane sugar
450ml lightly whipped double cream

For the coulis:
250g raspberries blitzed and sieved

For the chocolate cases:
40g dark chocolate Willie recommends Peruvian Chulucanas 70

Equipment:
1 saucespan
1 Pyrex style glass bowl
1 bowl
small ramekins/mould 5-6'

 

Method

  1. To prepare the chocolate cases, melt dark chocolate in a bowl over simmering water and brush the melted chocolate in the silicone moulds- put in the fridge until set and hard.
  2. Beat the egg yolks with ½ the sugar.
  3. Beat the egg whites with the other ½ of the sugar until they form soft peaks.
  4. Melt the chocolate in a bain marie.
  5. Combine the chocolate with the egg yolk mixture, then add the lightly whipped cream. Fold in the softly peaked beaten egg whites
  6. Place in your mould or ramekin, then pipe raspberry coulis into the centre of the mousse, and for more dramatic effect bring the coulis all the way up to the surface to form a small red dot.
  7. If you are turning out the mousse, keep them in the fridge for an hour first.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​