Chocolate Mousse with Chantilly Cream & Raspberry Coulis
Ingredients:
Chocolate Mousse
1 cup chopped chocolate (not chocolate chips), I use semisweet
½ cup heavy whipping cream, for melting chocolate chips
1/2 teaspoon espresso powder, optional
⅔ cup chilled heavy whipping cream, for whipping
1-2 tablespoons powdered sugar
¼ teaspoon pure vanilla extract, optional, use it if you have it
Raspberry Coulis
1 cup fresh raspberries
Juice of ½ lemon
¼ cup sugar
2 tablespoons cold water
Chantilly Cream
¾ cup cold heavy cream
1–2 Tbsp powdered sugar
½ tsp pure vanilla extract
Method:
Chocolate mousse: In a large bowl, heat chocolate, ½ cup cream, espresso powder and salt until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.
Using a rubber/silicone spatula, fold the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.
Raspberry coulis: Add the raspberries, lemon juice, sugar, salt and water to a medium-sized pot. Cook over medium heat until it becomes thick and jammy and coats the back of a spoon. This will take about 15 to 20 minutes. Strain the coulis through a fine mesh strainer. Chill the sauce until it’s cold.
Chantilly cream: Whip cream, powdered sugar, and vanilla together until soft peaks form. Keep chilled until ready to serve.
To serve: Top chilled chocolate mousse with a spoonful or pipe of Chantilly cream. Spoon raspberry coulis over or around the mousse. Garnish with fresh raspberries or chocolate shavings if desired.
