Dark Chocolate Mousse with Raspberry Puree

by on February 9, 2013

recipe for chocolate mousse

It is too easy for the daily “I love you” ‘s and quick kisses to have the same depth as a “what up, bro” or a “hey, girlfriend”. Happens to the best of us. Well maybe not the best, but at least us mortals.

Now you don’t have to bust out the Marvin Gaye, blindfold and feed each other, (although that was a great scene in Mostly Martha), or cover the bed in rose petals. Unless that is your thing and you want to rock that.

But at least take the time to remember the things you love about the one beside you. Slow life down and look into their eyes when you tell them, “I love you.” Kiss a little softer and longer, even if it is just on the way out to work. And make something special for dinner or dessert. It does wonders for the flame in the heart.


chocolate mousse recipe

P.S. This is the second time we’ve posted a chocolate mousse. This first time was an adaptation from The Professional Pastry Chef. It is a great recipe although a bit more complicated. In looking for a simpler version we came across Julia Child’s classic recipe for chocolate mousse and then later when browsing online saw David’s adaptation and praise of the recipe, we knew we had to make this one. If David calls it perfect, you know it is damn good.

dark chocoalte mousse recipe

Dark Chocolate Mousse with Raspberry Puree

Yield: Serves 5-6

Total Time: 45 Minutes

Recipe adapted from Julia Child's Mastering the Art of French Cooking. We used dark chocolate because we love it, but the recipe works fine with milk chocolate as well. In the recipe we used orange bitter, which any cocktail making household hopefully has, but in case you don't feel free to use an orange liqueur instead of the bitters and brandy. And if you don't have an espresso maker, use a strong coffee instead. The recipe is quite easy, but it does require a bit of hand whipping to develop the mousse's desired fluffiness. Great for an arm workout or it may also be good time to bust out the hand mixer.


Dark Chocolate Mousse Ingredients

  • 4 Eggs, separated
  • 3/4 cup (150g) superfine Sugar
  • 1/4 cup (60ml) Brandy
  • several dashes Orange Bitters
  • 6 oz. (170g) Dark Chocolate, chopped
  • 1/4 cup (60ml) Espresso
  • 3/4 cup (1 1/2 sticks - 170g) unsalted Butter, softened and cut into pieces
  • pinch of Salt
  • 1 Tablespoon (15g) Sugar
  • optional - 4 oz. (115g) fresh Raspberrries

Raspberry Puree Ingredients

Makes @ 1/3 cup

  • 6 0z. (170 g or 1 heaping cup) fresh Raspberries
  • 1/4 cup (50g) Sugar
  • 1/4 teaspoon fresh Lime Juice


Chocolate Mousse Directions

  1. Prepare a pot of barely simmering water that your medium bowl with fit over and prepare an water bath that will fit the same bowl.
  2. In a medium bowl, beat the egg yolks and superfine sugar until it forms a slowly dissolving ribbon when it falls back on itself. Whisk in the brandy and orange bitters.
  3. Set the bowl over pot with simmering water. Continue beating for about 3 minutes or until it thickens to a runny mayonnaise texture.
  4. Place bowl in water bath, whipping frequently for 3-4 minutes or until it is cool again.
  5. While the egg/sugar mix cools, place the chocolate and espresso in another medium bowl and melt the chocolate over the hot water. Remove from heat and stir in the butter a few pieces at a time. Stir until everything is smooth.
  6. Stir the chocolate into the egg mixture.
  7. In a separate bowl, whip the egg whites and salt to soft peaks *see note 1. Add the tablespoon of sugar and continue to whip to stiff peaks.
  8. Stir in 1/4 of the egg whites into the chocolate mix. Fold in the remaining egg whites.
  9. Place in serving dish or cups (if using optional fresh raspberries, layer raspberries while filling cups) and chill at least 2 hours to overnight. Serve with raspberry puree or fresh whipped cream.

Raspberry Puree Directions

  1. Combine ingredients in a small saucepan. Over medium heat, cook until the raspberries release their juices and soften.
  2. Continue cooking until the juices are syrupy thick.
  3. Stain through a fine mesh strainer to remove the seeds. Taste and add more sugar or lime juice if necessary. Allow to cool and store the in refrigerator. (After puree cools and you feel it is too thick, you can thin it by adding a touch of water to your desired consistency.) Keeps for a few days in the fridge or store for several months in the freezer.

Note 1:

Make sure there is no water in the bowl and the whites are completely free of any yolk. A copper bowl will give you a more stable whipped whites but a glass or ceramic bowl will still work great. Avoid a plastic bowl since there is often a bit of residual fats left in the bowl and that will affect the ability to stiffen the egg whites.

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 17 comments… read them below or add one }

1 Alex February 9, 2013 at 12:12 pm

This is a beautiful combination.


2 Brandon @ Kitchen Konfidence February 9, 2013 at 3:09 pm

I love making special desserts for my special someone :) I know it will always put a big smile on his face. This mousse looks delicious!


3 Kiran @ KiranTarun.com February 9, 2013 at 3:33 pm

Just simple, elegant and made with so much love :)


4 Anna {Herbivore Triathlete} February 9, 2013 at 5:45 pm

This looks gorgeous! I love raspberries and chocolate together. I love what Todd said at the beginning of the post, so true.


5 Gerry @ Foodness Gracious February 10, 2013 at 7:42 am

Delectable…this is ooooo and mmmm kinda food!


6 LiztheChef February 10, 2013 at 8:41 am

Looks like Valentine’s Day to me…I wish I could find a mousse recipe that doesn’t involve raw eggs, though, as my husband can’t eat them. I wonder if these are cooked enough to qualify as “cooked”. Think it is worth a try!


7 Anna @ Crunchy Creamy Sweet February 10, 2013 at 9:15 am

One of my favorite recipes for chocolate mousse! Love the addition of raspberry sauce! LOVE!


8 Veronica of Muy Bueno February 10, 2013 at 9:32 am

Lovely and devilishly tempting…yum…


9 Abbe@This is How I Cook February 10, 2013 at 10:46 am

This looks like something Julia would make. All that butter! Usually the mousse I see has heavy cream so this is telling me that this mousse must be very rich with chocolate Definitely a good thing!


10 Nancy Long February 10, 2013 at 12:16 pm

guess I need to try and find orange bitters


11 Eva @FoodVegetarisch February 10, 2013 at 12:45 pm

What a delicious combination with the chocolate and the raspberries, as well for the eyes as for the taste!! Best wishes from Germany :)


12 Sarah | Shine Food February 11, 2013 at 12:12 pm

I love the sentiment to slow life down. That really is when you can notice the little details about the person you fell in love with and suddenly feel crazy lucky, all over again.

I hope you’ll consider submitting this recipe to this month’s Shine Supper Club. We’re collecting sexy dishes (aka Valentine’s-ready recipes); this would be a lovely addition.


13 Georgia @ The Comfort of Cooking February 11, 2013 at 12:25 pm

Such a lovely, elegant mousse… and the raspberry puree! My goodness. My Valentine would love this.


14 Rocky Mountain Woman February 12, 2013 at 2:30 pm

This looks absolutely perfect! A combination of some of my very favorite flavors…


15 Nina February 12, 2013 at 8:10 pm

I recently saw this recipe on David’s blog as well and made it for a dinner party. It was absolutely easy to make and delicious. Though I didn’t have it with the raspberry puree, I will have to try it next time. I think raspberries compliment chocolate very well!


16 Ginny Rosen November 22, 2014 at 9:40 am

Is this chocolate unsweetened or semi-sweet?


17 White on Rice Couple November 22, 2014 at 10:06 am

Hi Ginny,
It is for sweetened dark chocolate, not unsweetened. Semi-sweet chocolate would work too, it just won’t be quite as dark as a good dark chocolate.


Leave a Comment

{ 1 trackback }

Previous post:

Next post:

Copyright © 2015 White on Rice Couple. All rights reserved. Designed by Todd & Diane. Built by Zel Creative