Valentine Chocolate Mousse Berries (Printable)

Smooth chocolate mousse layered with fresh mixed berries for an elegant touch.

# What You Need:

→ Chocolate Mousse

01 - 5 oz dark chocolate (at least 60% cocoa), chopped
02 - 2 tbsp unsalted butter
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1/2 tsp vanilla extract
06 - 1/2 cup heavy cream, cold
07 - Pinch of salt

→ Berry Topping

08 - 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
09 - 1 tbsp powdered sugar
10 - 1 tsp lemon juice

→ Garnish

11 - Fresh mint leaves
12 - Chocolate shavings

# How To Make It:

01 - Melt chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Set aside to cool slightly.
02 - Beat egg yolks with half the sugar and vanilla until pale and creamy. Gradually whisk in the melted chocolate mixture until smooth.
03 - Whip the heavy cream in a separate bowl until soft peaks form. Set aside.
04 - Beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until glossy, stiff peaks form.
05 - Gently fold the whipped cream into the chocolate mixture, then carefully fold in the egg whites in two additions until just combined.
06 - Spoon mousse into four serving glasses. Cover and chill for at least 2 hours, or until set.
07 - Before serving, toss berries with powdered sugar and lemon juice. Spoon over the mousse. Garnish with mint leaves and chocolate shavings if desired.

# Expert Suggestions:

01 -
  • The texture is impossibly light yet intensely chocolatey, like eating a cloud made of cocoa
  • It comes together faster than most fancy desserts but looks stunning in serving glasses
  • The tart berries cut through the richness so each bite feels perfectly balanced
02 -
  • Egg whites need absolutely no yolk contamination or they will not whip properly, so separate your eggs carefully
  • Let the chocolate cool slightly before adding it to the yolks, or you will end up with scrambled chocolate instead of smooth mousse
  • Folding is a gentle motion, not stirring, and overmixing will deflate all the air you just whipped into the components
03 -
  • All your bowls and whisks must be completely clean and grease-free for the egg whites to whip properly
  • Room temperature ingredients fold together more easily and produce a smoother final texture
  • If your mousse seems too loose, give it another thirty minutes in the refrigerator before serving

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