Valentine’s Day Treat: Chocolate Raspberry Mousse

Day 16 | Chocolate Raspberry Mousse | The Little Red Heart

Hello. Welcome to Day 16 which is Mousse-tastic!

I am going to let you in on a secret… Cody and I love chocolate. He can eat a metric tonne (bigger than an empirical ton) and not gain an ounce. I can look at chocolate and gain 5 lbs. We fell in love hard with Purdy’s Chocolates at the London Wine & Food Show, quite possibly the one booth that made the show, but I will leave it at that.

The first walk by we were given Sweet Georgia Browns… unbelievably delicious. Then we were standing at a table near there and one of the cute chocolate girls gave us a tiny Hedgehog, that is when I fell in love. So we went to the only Purdy’s in London to buy some of those lovelies for my Grandma and found out they make a ton of delicious chocolates, that are well priced. Purdy’s 70% dark chocolate bars and chocolate raspberry mousse parfait recipe are the inspiration for this post.

Raspberry Mousse Parfait | The Little Red Heart

Chocolate Raspberry Mousse  | The Little Red Heart

Chocolate Raspberry Mousse  | The Little Red Heart


2 1/2 oz. chocolate — I used Purdy’s 70% Dark Chocolate

1 T. unsalted butter

1/2 c. Heavy Cream — (apparently in London, ON you can only find whipping cream that has 35% fat, heavy cream has 36% or more)

2 large eggs — separated

1/2 T. sugar

{Optional} Raspberry Puree — I spoke of in the DIY Raspberry Liqueur post.

Garnish–Raspberries, Chocolate, etc.

Extra Whipped Cream

Recipe Alterations: You can skip the eggs by using  3/4 cup cream.

Vegan option: Use coconut milk as the cream substitute. If trying coconut milk, shake the can at the store to see which has least amount of  liquid, buy that one. Let can rest in fridge overnight, being sure not to shake. Once opening can only use solids. If you bought a top tier brand it will be mostly solids, if not spoon out liquid portions before using. {Warning: I did not try this but I have used coconut milk and it whips up quite nice so do not hate me if it does not work out}

Note: Before you go into making this mousse be sure to note that having all ingredients at room temperature is ideal. This will ensure that the chocolate will not seize when you add the ingredients.

Step 1. Whip egg whites until foamy and taking shape, add sugar and continue to whip until soft peaks form.

Step 2. Whip heavy cream until soft peaks are formed.

Step 3. Break up chocolate in medium sized glass bowl and melt in microwave until HALF melted.

Step 4. Once chocolate is half melted stir until all chocolate is smooth.

Step 5. Add butter and stir until completely melted into chocolate.

Step 6. Add egg yolks to chocolate and stir.

Step 7. Gently stir 1/3 c. of whipping cream into chocolate.

Note: When adding cream and egg whites fold gently because you want to keep intact the air bubbles, making your mousse light, airy, and delish.

Step 8. Add 1/2 egg whites and fold into chocolate until just combined.

Step 9. Fold in other 1/2 of egg whites into chocolate.

Step 10. Add remaining whipping cream into chocolate and combine gently.

Step 11. I whipped the rest of my cream into soft peaks to top the mousse or you can buy Reddi-Whip, because that shit is FUN!

Step 12. Grab two similar glass vessels (I used wine glasses) and scoop 1/2 the mousse into each, layering whipped cream and raspberry puree however you please.

Step 13. Refrigerate until chilled, approx. 8 hours.

Note: Cody consumed the mousse after being refrigerated for 1/2 an hour and said it was wonderful.

This is the perfect V-day treat because you can make everything the night before and then layer the next day so you have more time with your Valentine!

Love. Marisa


2 thoughts on “Valentine’s Day Treat: Chocolate Raspberry Mousse

  1. Pingback: Wino Wedneday :: {Local} Craft Beer Edition | The Little Red Heart

  2. Pingback: Happy Valentine’s Day | The Little Red Heart

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