Chocolate Mousse & Raspberries
This recipe couldn’t be simpler and with no sugar or cream added into the mix – it offers up a lighter dessert option that is still rich in raspberry taste.
|Difficulty:||Super Easy Recipe|
|2 free-range eggs, separated|
|100g good-quality dark chocolate (70%), roughly chopped|
|1 punnet raspberries, to serve|
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir the chocolate until melted. Remove the bowl from the heat and set aside to cool slightly.
While it cools, whisk the egg whites in a clean, dry bowl until they hold stiff peaks.
Place egg yolks in a bowl and whisk briefly to break down, then add in the cooled melted chocolate, whisking as you go. Once blended, use a metal spoon to fold the egg whites into the glossy chocolate mix.
Spoon into 4 serving glasses or pretty cups and chill in fridge for at least 2 hours. Remove from fridge 15 minutes before serving, then top with fresh raspberries.
TRY THIS: Add a shot of flavoured liquor (Amaretto is great) or dark rum into the mix for an added kick.
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