Everywhere you look, there are new recipes for the latest trends of the season. But sometimes the most simple, basic recipes are the best. This holiday, show your family how much you care by making one of the richest, creamiest desserts ever…chocolate mousse.
Chocolate mousse may sound daunting, but it truly is quite easy to make. And your guests or family will truly think you went the extra mile to make them a restaurant-quality dessert. This is a recipe that can easily be doubled or tripled to perfectly fit your needs. The most difficult part of the entire recipe is getting your sugar/caramel to the soft-ball stage. Soft- ball is achieved when the sugar has reached the temperature range of about 235 to 245 degrees. This can easily be monitored by using a candy thermometer. Once you achieve the soft-ball sate, your work is almost done! This dessert is paired with tender, fresh raspberries and a raspberry whipped cream. This dessert is so delicious you will want to leave it out for Santa. Or maybe, you will want to just eat it all yourself!
Chocolate Mousse with Raspberry Whipped Cream
- 9 ounces heavy whipping cream (split into 8 ounces and 1 ounce)
- 8 ounces chocolate (65% cacao or higher)
- 12 ounces sugar
- ¼ teaspoon cream of tartar
- 2 ounces Chambord
- 2 tablespoons powdered sugar
- 1 tablespoon vanilla extract
- Fresh raspberries
- Melt chocolate and 1 ounce of cream over a double boiler until melted. Set aside to cool.
- Place sugar in a clean pot over a medium heat to slowly melt. Place candy thermometer in the sugar and closely monitor until the temperature reaches 235 degrees. Once achieved, immediately remove from heat.
- In bowl of stand mixer, combine egg whites, pinch of salt and cream of tartar. Using whisk attachment, mix on medium-high speed until frothy. Reduce to low-speed and add sugar that is at soft-ball stage. Slowly increase mixer speed to medium-high and beat egg whites until hard peaks have formed on the end of whisk when removed.
- Combine melted chocolate and half of egg white mixture in a large bowl. Gently fold the remaining egg white mixture in until fully incorporated.
- Whip remaining cream with powdered sugar and vanilla until light and fluffy.
- Add ¼ of whipped cream to chocolate mixture and portion chocolate mousse into ramekins. Allow mousse to cool and set for at least 3 hours before serving.
- Add Chambord to the remaining whipped cream and mix well.
- Garnish with raspberries and raspberry whipped cream.