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Creamy Chocolate Mousse Cups Recipe Easy Homemade Dessert with Raspberries

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A rich and velvety chocolate mousse topped with whipped cream and fresh raspberries, perfect for any occasion and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 6 ounces (170 g) dark chocolate (70% cocoa), chopped
  • 1 cup (240 ml) heavy cream, divided
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • Pinch of salt
  • 1 cup fresh raspberries
  • Optional: whipped cream for garnish

Instructions

  1. Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl over a saucepan of simmering water (double boiler). Stir gently until smooth and glossy, about 5 minutes. Remove from heat and let it cool slightly (but not harden!).
  2. Whip the cream: In a chilled mixing bowl, whip ½ cup (120 ml) of heavy cream with 1 tablespoon of sugar until soft peaks form. Set aside in the refrigerator.
  3. Beat the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks appear. Gradually add the remaining 1 tablespoon of sugar and continue beating until stiff peaks form. Be careful not to overbeat.
  4. Mix the mousse base: Stir the vanilla extract into the melted chocolate. Fold in the whipped cream gently using a spatula. Then carefully fold in the beaten egg whites in two additions, maintaining as much air as possible.
  5. Portion into cups: Spoon the mousse mixture evenly into serving cups or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until set and chilled.
  6. Prepare the whipped cream topping: Whip the remaining ½ cup (120 ml) of heavy cream until soft peaks form. Sweeten lightly with a teaspoon of sugar if desired.
  7. Garnish and serve: Just before serving, top each mousse cup with a dollop of whipped cream and a few fresh raspberries. Optionally, dust with cocoa powder or chocolate shavings.

Notes

If chocolate seizes while melting, add a teaspoon of warm cream and stir gently to smooth it out. Be gentle when folding egg whites to keep mousse airy. Chill mousse for at least 2 hours for best texture. Use room temperature eggs for better whipping. Cold bowls help whip cream faster.

Nutrition

Keywords: chocolate mousse, creamy dessert, easy mousse recipe, homemade dessert, raspberry topping, whipped cream, chocolate dessert

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