Chocolate Mousse Mixed Berries (Printable)
A creamy chocolate mousse topped with fresh berries offering a perfect balance of sweet and tart.
# What You Need:
→ Chocolate Mousse Base
01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 0.85 cup heavy cream, cold
05 - 1 tsp vanilla extract
06 - Pinch of salt
→ Mixed Berries Topping
07 - 3.5 oz strawberries, hulled and sliced
08 - 2.6 oz blueberries
09 - 2.6 oz raspberries
10 - 1 tbsp powdered sugar (optional)
11 - Fresh mint leaves (for garnish, optional)
# How To Make It:
01 - Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
02 - In a clean bowl, whisk the egg yolks with half of the sugar and vanilla extract until pale and creamy.
03 - Gently fold the melted chocolate into the egg yolk mixture until well combined.
04 - In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
05 - In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form.
06 - Carefully fold the whipped cream into the chocolate mixture, then gently fold in the beaten egg whites in two additions, taking care not to deflate the mousse.
07 - Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
08 - Just before serving, toss the mixed berries with powdered sugar if desired.
09 - Top each mousse with mixed berries and garnish with fresh mint leaves.
# Expert Suggestions:
01 -
- The contrast between silky chocolate and bright juicy berries makes every spoon feel like a discovery
- It comes together in under 30 minutes of active work but tastes like something from a fancy patisserie
02 -
- Tempering the chocolate is crucial if it is too hot when you add it to the yolks they will scramble and ruin the entire texture
- Over folding the egg whites is the most common mistake I see you want them just incorporated with some white streaks still visible
03 -
- A clean bowl is absolutely critical for whipping egg whites even a drop of yolk or grease will prevent them from reaching stiff peaks
- Room temperature ingredients incorporate more easily and create a smoother final texture than cold ones