Show your partner your skills in the kitchen this Valentine’s Day with this decadent Chocolate Raspberry Mousse that’ll blow their socks off!
There’s nothing…I repeat…NOTHING sexier than someone making you a meal from scratch. It could turn out completely horrible and the effort would still be better received than a dinner reservation, I promise you. Lucky for you, it doesn’t have to turn out horribly. First up on my Valentine’s Day dinner menu — this classic but decadent Chocolate Raspberry Mousse.
If you ask me, dessert is the most important component of a V-day dinner. You’re finishing everything off, it’s the last thing they’re going to remember and, let’s be honest, it’s the part everyone looks forward to. Now, I have a couple of criteria for date night dessert, and to me, this one totally checks out. First of all, for Valentine’s Day, in particular, chocolate is the way to go. I mean, unless they hate chocolate or are allergic to it, but otherwise, chocolate’s the answer. You also want to make something on the light side. As much as I love a piece of chocolate cake, you can get that decadence without the heaviness of a cake. This mousse is obviously light and airy, but you also have that insane chocolatey sweetness that makes your eyes fall shut. It also goes without saying that you should take your partner’s likes and dislikes into consideration. If cheesecake is their fave, go for it! But if you’re looking for something that’s elegant and a little bit unique, I think you’ll really love this dessert!
Looking for something boozy and warm instead? Try my Bourbon Ball Hot Chocolate.
Recipe adapted from queen Ina Garten.
- 6 ounces semisweet chocolate, chopped
- 2 ounces bittersweet chocolate, chopped
- ¼ Chambord or other raspberry liqueur
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 12 tablespoons unsalted butter, softened to room temperature
- 8 large eggs, at room temperature, separated
- ½ cup plus 2 tablespoons sugar
- Pinch kosher salt
- ½ cup cold heavy cream
- Combine the semisweet and bittersweet chocolates, Chambord, ¼ cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined and smooth.
- Place the egg yolks and ½ cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. I've also had success with all of the steps using a hand mixer. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
- Place 1 cup of egg whites (I had a little more from my 8 eggs), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until stiff but still moist. Whisk ¼ of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Next, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with additional whipped cream and fresh berries.