Decadent French Chocolate Mousse with Raspberry Coulis

Ingredients

• 6 ounces dark chocolate, chopped
• 3 tablespoons unsalted butter, cubed
• 3 large eggs, separated
• 1 cup granulated sugar
• 1 cup heavy cream, whipped to soft peaks
• 1 teaspoon vanilla extract

• 1 cup fresh raspberries, washed
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice, freshly squeezed

Method

1. 01
   In a heatproof bowl, melt the chopped dark chocolate and cubed butter over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
2. 02
   In a separate bowl, whisk the egg yolks and half of the sugar until the mixture is pale and thick. Stir in the melted chocolate and vanilla extract.
3. 03
   In another clean bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar and continue to beat until stiff peaks form.
4. 04
   Gently fold the egg whites into the chocolate mixture in two additions, being careful not to deflate the mixture.
5. 05
   Fold the whipped cream into the chocolate mixture until just combined. Divide the mousse into serving glasses and refrigerate for at least 2 hours.
6. 06
   To make the raspberry coulis, combine the raspberries, sugar, and lemon juice in a blender. Blend until smooth, then strain the mixture through a fine-mesh sieve to remove seeds.
7. 07
   When ready to serve, drizzle the raspberry coulis over the chilled chocolate mousse and garnish with fresh raspberries or mint leaves if desired.