Emme Magazine

Dark chocolate and raspberry mousse

Why not make this delicious dark chocolate and raspberry mousse!

This recipe makes 6 ramekins.


  • 300g dark chocolate (80% or above cocoa solids)
  • 6 egg yolks
  • 3oz caster sugar
  • 500ml thickened cream, whipped
  • 200g frozen raspberries


Place the dark chocolate in a heatproof bowl. Place the bowl over a saucepan of simmering water, making sure bowl doesn’t touch water. Heat gently, stirring occasionally with a metal spoon, for 4 to 5 minutes or until chocolate is melted and smooth. Remove from the heat. Cool slightly.

Meanwhile, place the yolks and sugar in a bowl. Using an electric mixer, beat for 5 minutes or until thick and creamy. Slowly beat in chocolate until combined.

Fold the cream into chocolate mixture. Spoon half the mixture into glasses or ramekins. Top with raspberries. Spoon over remaining mixture. Cover. Refrigerate for 1 hour or until chilled. Serve.

Don’t waste the egg whites – why not make a lovely homemade raspberry meringue!


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