Robin K’s Chocolate Mousse recipe is a delightful dessert that’s perfect for any occasion, especially when you need to impress a large group with a make-ahead treat. This recipe, originating from The Junior League Celebration Cookbook, promises rich chocolate flavor complemented by a tangy raspberry sauce. It’s designed to be prepared in advance and freezes beautifully, making it an ideal choice for potlucks, brunches, or sweet gatherings where efficiency and taste are key.
Recipe Details 🍫🍰
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 30
Calories: 175 per serving
Dietary Information:
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 64mg
- Sodium: 22.2mg
- Carbohydrates: 17.1g
- Fiber: 1.8g
- Sugars: 14.1g
- Protein: 2.4g
Ingredients 📝
- 18 ounces of semisweet chocolate, melted
- 2 teaspoons of vanilla extract
- 1 cup of heavy cream
- 2 eggs + 4 egg yolks
- 2 tablespoons of powdered sugar
- 6 cups of frozen raspberries
- 2 tablespoons of cornstarch
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of Kirsch (optional)
Instructions 📖
-
Melt the Chocolate: Start by melting the semisweet chocolate in the top of a double boiler over simmering water until smooth.
-
Add Flavorings: Stir in the vanilla extract and optional Kirsch to the melted chocolate. Allow it to cool to room temperature.
-
Whip the Cream: In a separate bowl, whip the heavy cream until it reaches medium-stiff peaks. Set aside.
-
Prepare Eggs: Separate 4 eggs, setting the whites aside. In a large bowl, combine the 4 egg yolks with the 2 remaining whole eggs. Beat until thick and lemon-colored.
-
Beat Egg Whites: In a medium bowl, beat the 4 egg whites until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
-
Combine Chocolate and Eggs: Add the melted chocolate mixture to the beaten egg yolks. Mix until well combined.
-
Incorporate Whipped Cream: Gently fold the whipped cream into the chocolate mixture until evenly incorporated.
-
Fold in Egg Whites: Carefully fold the beaten egg whites into the chocolate-cream mixture until no streaks remain.
-
Prepare Raspberry Sauce: For the raspberry sauce, puree the frozen raspberries in a blender. Press the puree through a sieve into a saucepan to remove seeds.
-
Thicken Sauce: In a small bowl, combine the cornstarch and lemon juice. Add this mixture to the raspberry pulp in the saucepan. Bring to a boil over medium heat, stirring constantly until slightly thickened.
-
Add Kirsch (Optional): Remove the raspberry sauce from heat and stir in the optional Kirsch. Chill the sauce before serving.
-
Serve: Serve the chocolate mousse chilled, topped with the raspberry sauce.
Tips for Success 🌟
- Chocolate Melting: Be cautious not to overheat the chocolate; it should melt gently to maintain its smooth texture.
- Egg Handling: Ensure the egg whites are beaten to stiff peaks for optimal texture and volume in the mousse.
- Raspberry Sauce: Sieving the raspberry puree ensures a smooth sauce, perfect for drizzling over the creamy mousse.
This chocolate mousse recipe not only satisfies chocolate lovers but also provides a refreshing twist with its raspberry sauce, balancing richness with fruitiness. It’s a versatile dessert that can be prepared ahead, allowing you to focus on enjoying the company of your guests. Whether it’s a potluck, brunch, or any gathering, Robin K’s Chocolate Mousse is sure to be a hit!
