This Dark Choco Raspberry Mousse is a wickedly naughty dessert to enjoy either all by yourself or if you have to share – then with your family as well!
Try it out and satisfy your cravings! You won’t be disappointed once you get a taste of this Dark Choco Raspberry Mousse.
Method
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Place chocolate in a heatproof bowl. Place bowl over a sauce pan of simmering water, making sure bowl doesn't touch the water.
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Heat, stirring occasionally with a metal spoon, for 4 to 5 minutes or until chocolate is melted and smooth. (be very careful with this step as not burn your chocolate). Remove from heat and let it cool slightly.
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Meanwhile, place yolks and sugar in a bowl.
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Using an electric mixer, beat for 5 minutes or until thick and creamy. Slowly beat in the chocolate until combined.
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Fold cream into chocolate mixture.
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Spoon half the mixture into eight 3/4 cup-capacity glasses or ramekins.
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Top with the fresh raspberries.
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Spoon over remaining mixture.
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Cover and refrigerate for 1 hour until chilled. Serve.
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Use left over egg whites to make the macaroons.
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Egg whites can be frozen in an airtight container for up to three months.
