20 minutes
Indulge in a touch of elegance with this decadent dark chocolate mousse, perfect for a dinner party or a special family dessert. Made with rich 70% dark chocolate and a hint of coffee, it's finished with a sprinkle of raspberries for a delightful contrast.
Dark Chocolate, finely chopped
0 oz
Cocoa Powder, plus extra for dusting
tablespoons
Coffee Granules
teaspoons
teaspoons
each
tablespoons
Raspberries, for decoration
handful
1. Chocolate Melting
Prepare a large heatproof bowl to fit over a pan of simmering water. Into the bowl, add the finely chopped chocolate. Combine 1 tablespoon of cocoa powder, coffee granules, and vanilla extract with 2 tablespoons of cold water, and pour the mixture over the chocolate. Set the bowl over a pan of gently simmering water and stir until the chocolate begins to melt. Once mixed, remove the bowl from heat but keep it over the warm water, stirring occasionally until fully melted.
2. Chocolate Smoothing
Once the chocolate is melted and smooth, stir in 2 tablespoons of boiling water. The mixture will loosen and become silky. Set aside to cool slightly.
3. Egg White Peaks
Whisk the egg whites to soft peaks, then gradually add the sugar until the mixture is thick and glossy.
4. Combining Ingredients
Stir the Greek yogurt into the cooled chocolate to integrate fully. Fold in one-third of the egg whites into the chocolate mixture using a large metal spoon with care to maintain airiness. Gently fold in the remaining egg whites until evenly incorporated, being cautious to not deflate the mixture.
5. Chilling
Distribute the mousse into four small cups or ramekins (125-150ml each). Chill in the refrigerator for a minimum of a couple of hours, or overnight for best results.
6. Serving
Prior to serving, place each mousse onto a saucer or small plate. Garnish with fresh raspberries and a light dusting of cocoa powder.
Make a salted caramel sauce and combine it with the melted chocolate. Top with additional caramel and a sprinkle of sea salt before serving.
Dissolve a teaspoon of instant espresso powder in the cream or add a shot of strong espresso when melting the chocolate. Coffee amplifies the chocolate flavor, making it more intense and robust.
Swap dark chocolate for milk chocolate. Use orange zest and a splash of Grand Marnier in place of raspberry for a citrus twist.
Adding the finely grated zest of an orange, lemon, or lime to the chocolate mixture can bring a bright, zesty note that complements the dark chocolate and raspberry well. Citrus cuts through the richness and adds a refreshing layer of flavor.
Infuse the cream with espresso or strong coffee. Mix in finely ground hazelnuts or use a hazelnut liqueur for a nutty taste.
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