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Chocolate Mousse-Mousse Gelata Di Cioccolato

Fancy whipping up some good old-fashioned Chocolate Mousse for dessert? Well, try this light and velvety mousse recipe which I had adapted from The Harry’s Bar Cookbook. The recipe suggests serving the chocolate mousse with some chocolate sauce, however, I personally prefer pairing the fantastic mousse with raspberry coulis. The slight tartness from the raspberry provides that perfect balance with the chocolate mousse. I love it. Anyway, I have included both the chocolate sauce and the raspberry coulis recipes here. You take your pick, enjoy! :-)

Chocolate Mousse- Mousse Gelata Di Cioccolato
(Printable Recipe)


1 Egg White, at room temperature
1/4 Cup (55 g) Sugar

2 oz (60 g) Unsweetened Chocolate, cut into bits
1/4 (60 ml) Water
3 Egg Yolks
1/4 (55 g) Cup Sugar
1 Cup (250 ml) Heavy Cream

Chocolate Sauce (recipe to follow)
Raspberry Coulis (recipe to follow)


For the meringue: In a medium size bowl, beat the egg whites until they are almost stiff. Gradually beat in the sugar. Beat until the meringue is very thick and glossy.

For the chocolate mousse: Put the chocolate in top of a double boiler with water. Heat over simmering water, stirring occasionally, until the chocolate is melted and smooth. remove it from the heat.

Using an electric beater, beat the yolks with the sugar until they are thick and pale. Whisk the chocolate into the mixture until thoroughly combined.

Fold the meringue gently but thoroughly into the chocolate mixture. Beat the cream until stiff and gently fold into the mixture. Put the mousse in small serving dishes and chill it. Serve with chocolate sauce or raspberry coulis.

Serves 6

Chocolate Sauce
2/3 Cup (160 ml) Water
3/4 Cup (165 g) Sugar
1/4 Cup (15 g) Unsweetened Cocoa Powder
1 oz (30 g) Unsweetened Chocolate, cut into bits

Combine the water and sugar in a saucepan and bring it to a boil. Whisk in the cocoa and return to the boil. Off the heat, whisk in the chocolate until it is melted.

Raspberry Coulis
2 Cups Frozen Raspberry, lightly thawed
2 to 3 Tbsp Sugar

Blend the raspberry and sugar in a blender or food processor until pureed. Add more sugar, if desired. Then press the mixture through a strainer to eliminate the seeds.


  1. The ingredients for the mousse seem to be missing something for me:


    1 Egg White, at room temperature
    1/4 Cup (55 g)

    2 oz (60 g) Unsweetened Chocolate, cut into bits"

    What's the mystery ingredient between egg whites and chocolate?

  2. Hi Angie - the mousse looks divine. I completely agree with you - better to use raspberries to cut some of that sweetness.


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