Chocolate Mousse Mixed Berries (Printable)
Smooth dark chocolate mousse crowned with fresh strawberries, raspberries, and blueberries for a light finish.
# What You’ll Need:
→ Chocolate Mousse Base
01 - 5.3 ounces dark chocolate (minimum 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 1.4 ounces granulated sugar
04 - 0.85 cups heavy cream, chilled
05 - 1 teaspoon pure vanilla extract
→ Mixed Berries Topping
06 - 3.5 ounces strawberries, hulled and quartered
07 - 2.6 ounces raspberries
08 - 2.6 ounces blueberries
09 - 1 tablespoon powdered sugar (optional)
→ Garnish
10 - Fresh mint leaves (optional)
11 - Extra chocolate shavings (optional)
# How To Make It:
01 - Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring continuously until smooth. Remove from heat and allow to cool for 5 minutes.
02 - In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form, approximately 3-4 minutes.
03 - Lightly beat egg yolks with vanilla extract in a separate bowl. Stir in the cooled melted chocolate until thoroughly incorporated and smooth.
04 - Whip chilled heavy cream in a cold bowl until soft peaks form, being careful not to overwhip.
05 - Gently fold whipped cream into chocolate mixture until partially combined. Add beaten egg whites in two additions, folding carefully until fully incorporated and no white streaks remain.
06 - Distribute mousse evenly into individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for minimum 2 hours or until fully set.
07 - Combine strawberries, raspberries, and blueberries in a bowl. Toss with powdered sugar if additional sweetness is desired.
08 - Top each chilled mousse with mixed berries. Garnish with fresh mint leaves and chocolate shavings if desired. Serve immediately while cold.
# Expert Advice:
01 -
- The contrast between silky smooth mousse and burst in your mouth berries creates something magical in every spoonful
- It looks like you spent hours in a professional kitchen but comes together with mostly pantry staples
- This dessert balances richness and freshness so beautifully that guests always ask for seconds
02 -
- The folding technique matters more than any other step. Use a spatula and scrape around the edges then through the middle repeatedly without over mixing.
- Room temperature ingredients incorporate better than cold ones except for the heavy cream which needs to be chilled.
- This dessert can be made two days ahead and actually tastes better after resting overnight.
03 -
- If your egg whites will not stiffen, make sure your bowl and beaters are completely grease free. Even a tiny amount of yolk or fat prevents proper whipping.
- A touch of cream of tartar helps stabilize the egg whites and makes them more forgiving if you over whip slightly.