Chocolate Raspberry Mousse
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6-8 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by My Modern Cookery at