Dark Chocolate Mousse with Raspberries

Dark Chocolate Mousse with Raspberries and Mint

Place chocolate in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm. Place chocolate in a large bowl and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Garnish with raspberries and mint leaves.

Posted in: Courses, Dessert, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Dessert, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Spring, Summer, Winter

5 1/4 oz bittersweet chocolate, coarsely chopped
14 oz cold heavy cream
3 large egg whites
1 oz sugar
1/4 cup raspberries; for garnish
8-10 mint leaves; for garnish

Subtotal: $0.00

Recipes

Signature Healthy Living Recipes

Ingredients