Chocolate Raspberry Mousse Cups

Chocolate Raspberry Mousse Cups

Indulge in these elegant Chocolate Raspberry Mousse Cups, a simple yet sophisticated dessert that feels effortlessly special. Rich, silky chocolate mousse is layered with St. Dalfour Raspberry Fruit Spread, made with real fruit and sweetened only with fruit juice, never cane sugar, for a naturally refined finish. The timeless pairing of chocolate and raspberry creates the perfect balance of rich and fruity flavors, making these individual desserts ideal for entertaining, dinner parties, or whenever you're craving a decadent treat that's easy to make.

Ingredients

  • 6 large eggs, separated (or pasteurized egg yolks and whites)
  • 1/2 cup granulated sugar (use about 1/3 cup for a less sweet version)
  • 9 to 10 ounces high-quality dark chocolate (70% cocoa), adjusted for desired thickness
  • 3 1/2 tablespoons unsalted butter
  • About 1/2 cup heavy cream (minimum 30% milk fat)
  • 1 jar St. Dalfour Raspberry Fruit Spread

Instructions

  1. Heat the heavy cream in a saucepan until it just begins to simmer. Add the butter and stir until fully melted. Remove from heat and gradually whisk in the egg yolks. Return to medium heat and cook gently for 3 to 4 minutes, stirring constantly, until the mixture thickens slightly and reaches at least 165°F. Remove from heat, add the chocolate, and stir until smooth and glossy. Set aside to cool slightly.
  2. In a heatproof metal bowl, combine the egg whites and sugar. Place the bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir continuously for 4 to 6 minutes, until the sugar has fully dissolved and the mixture feels warm to the touch.
  3. Remove the bowl from heat and let it cool slightly. Using an electric mixer, beat for up to 10 minutes, until stiff, glossy peaks form.
  4. Gently fold the chocolate mixture into the whipped egg whites in three additions, folding carefully to keep the mousse light and airy.
  5. Spoon the mousse into one large serving bowl or individual glasses. Refrigerate for at least 4 to 5 hours, or preferably overnight, before serving.

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