Chocolate Mousse Cups Raspberries (Print Version)

Velvety chocolate mousse topped with fresh raspberries creating a perfect balance of flavors.

# What You'll Need:

→ Chocolate Mousse

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 1/4 cup granulated sugar
04 - 1 cup heavy cream, cold
05 - 1 teaspoon pure vanilla extract

→ Topping

06 - 4.5 oz fresh raspberries
07 - 2 tablespoons dark chocolate shavings (optional)

→ Garnish

08 - Fresh mint leaves (optional)

# How to Cook:

01 - Melt dark chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and cool slightly.
02 - In a clean bowl, whisk egg yolks with vanilla extract and half the sugar (2 tablespoons) until pale and creamy.
03 - Gently fold melted chocolate into the egg yolk mixture until fully incorporated.
04 - In another bowl, beat egg whites with the remaining sugar (2 tablespoons) until stiff peaks form.
05 - Whip cold heavy cream until soft peaks develop.
06 - Fold whipped cream into the chocolate mixture until homogeneous.
07 - Carefully fold beaten egg whites into the mixture in three additions until smooth and airy.
08 - Divide mousse evenly among six serving cups or glasses.
09 - Refrigerate for at least 2 hours until set.
10 - Top each mousse with fresh raspberries, optional chocolate shavings, and mint leaves before serving.

# Expert Advice:

01 -
  • It tastes like you spent all day in a French kitchen when you really just spent 25 minutes of active work.
  • The contrast between silky mousse and tart raspberries is addictive, and it works every single time.
  • You can make it ahead, which means you get to relax while everyone else is still hungry.
02 -
  • Raw eggs can pose a food safety risk; if you're concerned, use pasteurized eggs or find a pasteurized egg product for the whites and yolks that go uncooked into this mousse.
  • Folding is everything in mousse—aggressive mixing will deflate your egg whites and turn what should be cloud-like into dense and heavy, so fold with patience and restraint.
  • Cold ingredients matter more than you'd expect; a warm bowl or slightly warm cream will prevent your mousse from reaching that perfect airy texture.
03 -
  • Sift your cocoa powder over the top just before serving if you want that professional patina, but honestly the raspberries do all the visual work.
  • If your egg whites aren't whipping to peaks, make sure your bowl is completely dry and has no trace of egg yolk or grease; even the smallest contamination matters.

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