chocolate mousse with fresh raspberries and mint

Chocolate mousse is an easy and soul-satisfying dessert. It is thick, creamy, and decadent without being complex in terms of ingredients. The key is good chocolate and stand or hand mixer for whipping up the eggs and cream. You can serve the mousse plain, or with fresh fruit (I am partial to berries and chocolate). You can even be creative by adding a dash of Grand Marnier or Amaretto for extra pizzazz and flavor.

  • Good-quality dark chocolate (6-8 ounces, roughly chopped)

  • Eggs (4 whole, separated into whites and yolks; at room temperature)

  • Coconut oil (2 tablespoons)

  • Sugar (4 tablespoons total)

  • Heavy whipping cream (2/3 cup)

  • Fresh raspberries (1/2 cup)

  • Fresh mint, for garnish

  1. Heat 1 cup of water in a medium-sized saucepan until simmering. Place a glass or metal bowl on top to create a double-boiler. Melt the chocolate over the simmering water, stirring frequently with a metal spoon.

  2. While the chocolate is melting, lightly whisk the egg yolks and coconut oil in a small bowl.

  3. Remove the bowl of melted chocolate from the heat. Slowly add the egg yolk mixture in a stream to the chocolate, stirring vigorously to make sure the chocolate does not seize. If the chocolate hardens while stirring (this can happen if the eggs are too cold), add additional coconut oil and stir until it becomes smooth again.

  4. In a large bowl with a hand mixer, or in a stand mixer using the whisk attachment, beat the egg whites with 2 tablespoons of sugar until they form stiff peaks. 

  5. Fold half of the egg whites into the chocolate and egg yolk mixture. Gently using a spatula, incorporate the chocolate into the whites. Add the second half of the egg whites and blend gently.

  6. Using the same large bowl and mixer, beat the whipping cream with remaining 2 tablespoons of sugar until it forms stiff peaks. Using the spatula, fold the whipping cream into the chocolate. Do not over-mix or you will deflate the mousse.

  7. Transfer the mousse to a serving dish and refrigerate for at least 2 hours before serving. Garnish with fresh berries and mint.