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Prep 25 mins
Cook 2 hrs
For the mousse
- 1 pint heavy cream
- 1⁄2 cup sugar
- 1⁄4 cup water
- 12 ounces white chocolate (optional) or 12 ounces bittersweet chocolate (optional) or 12 ounces semisweet chocolate, melted, divided use, cut into 1/4 inch chunks (optional)
- 1⁄2 cup egg white
- 1⁄2 teaspoon cream of tartar
For the puree
- 1 1⁄2 cups raspberries
- 1⁄4 cup sugar
- Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
- Set aside.
- Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
- Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
- Add cream of tartar and mix two more minutes.
- Blend in the melted chocolate, chocolate chunks and whipped cream.
- Chill for at least 2 hours.
- For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
- Puree and cool.
I made this for a Valetine's Day brunch, as a dessert I brought to a friend's home to share. It was a big hit - we all loved it! It took approximately one hour to make from start to chilling of the mousse and cooling of the puree. If you only have about two hours to chill, I highly recommend using a stainless steel bowl to chill the mousse in the refrigerator. Because it is so liquidy once you're done with the final blending, you'll need all the help you can get for the mousse to gel quickly. I served it in an 'ice cream sundae' style glass dish, and I believe that presented the raspberry chocolate combination quite beautifully. I used a one part raspberry puree/two part chocolate mousse ratio, and I believe that was perfect. I also used only bittersweet (melted) chocolate. That gave the mousse a nice dark chocolate flavor, which complemented the tart yet sweet raspberry. I highly recommend this as a tastey and easy treat to make!