Homemade chocolate mousse with raspberry sauce

The creamiest homemade chocolate mousse recipe! Classic Belgian chocolate mousse from scratch topped with raspberry sauce and whipped cream.

Course Dessert

Cuisine American, Belgian

Keyword Belgian chocolate, Lambic beer

Prep Time 20

Cook Time 20

Cooling time 6

Total Time 6 40

Servings servings

Calories 208kcal

Heat a heat safe glass bowl over a pot of simmering water. Add cream and chocolate, and stir constantly until chocolate is just melted. Do not burn. Remove bowl from heat.
2 Tablespoons heavy cream, ½ cup Belgian dark cooking chocolate
Stir the egg yolks into the chocolate mixture until well combined. Set aside.
4 large egg yolks
Beat the egg whites until almost firm. Add cream of tartar and baker's sugar and beat until stiff peaks form.
6 large egg whites, ½ teaspoon cream of tartar, 1 Tablespoon baker's sugar
Carefully whisk in ¼ of the egg white mixture into the chocolate mixture. When combined, fold in remaining egg whites. Do not over mix.
Pour mixture into 6 medium sized wide mouth glasses or bowls. Cover with plastic wrap and refrigerate 6 hours or overnight.
Combine raspberry and sugar in a medium saucepan and stir until sugar dissolves. Heat until sauce just starts to simmer.
2 cups fresh or frozen raspberries, ¼ cup sugar
Add lambic beer. Bring to a simmer.
1 cup raspberry lambic beer
Reduce heat and simmer 10 minutes, stirring about every 30 seconds.
Remove from heat and let cool. Refrigerate until ready serve.
When ready to serve, remove plastic from glasses of mousse. Evenly distribute raspberry sauce. Top with whipped cream and fresh raspberries
Whipped cream and fresh raspberries for serving

For an alcohol free option, swap the lambic beer for pomegranate juice.
Add a couple of teaspoons of instant coffee to your mousse to enhance the dark chocolate flavor.
Be sure to use cooking or baking chocolate rather than eating chocolate.