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Decadent Chocolate Mousse Cups Recipe with Fresh Raspberries

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A quick and easy chocolate mousse dessert featuring rich, airy chocolate mousse topped with fresh raspberries, perfect for individual servings and special occasions.

Ingredients

Scale
  • 6 oz dark chocolate (70% cocoa or higher), chopped finely
  • 1 cup heavy cream, cold
  • 3 large eggs, separated, room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries, washed and dried
  • Pinch of salt

Instructions

  1. Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl. Set over a pot of barely simmering water (double boiler method), stirring gently until smooth. Remove from heat and let cool slightly (about 5 minutes).
  2. Whip the cream: Pour the cold heavy cream into a chilled bowl. Using an electric mixer, whip until soft peaks form. Be careful not to overbeat. Place the whipped cream in the fridge until needed.
  3. Beat egg yolks and sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale, thick, and slightly fluffy (about 2-3 minutes). Stir in vanilla extract.
  4. Combine chocolate and yolk mixture: Slowly add the melted chocolate to the egg yolk mixture, folding gently to combine without deflating the mixture.
  5. Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  6. Fold in whipped cream and egg whites: First, fold in half of the whipped cream into the chocolate mixture to loosen it. Then gently fold in half of the egg whites, followed by the remaining whipped cream and egg whites. Use gentle motions to keep the air in.
  7. Portion into cups: Spoon the mousse into individual serving cups or ramekins, about ½ cup (120 ml) per serving.
  8. Chill: Refrigerate the mousse cups for at least 2 hours or overnight to set properly.
  9. Garnish and serve: Just before serving, top each mousse cup with fresh raspberries. Optionally add a small mint leaf for color.

Notes

Use pasteurized eggs for safety if serving to children or pregnant individuals. For dairy-free version, substitute heavy cream with coconut cream and use vegan dark chocolate. Be gentle when folding whipped cream and egg whites to keep mousse airy. Chill at least 2 hours or overnight for best texture. Fresh raspberries are preferred over frozen to avoid excess moisture.

Nutrition

Keywords: chocolate mousse, dessert, easy chocolate mousse, fresh raspberries, individual servings, quick dessert, decadent dessert

Find it online: https://evabake.com/decadent-chocolate-mousse-cups-recipe-with-fresh-raspberries-easy-and-perfect/