Chocolate Mousse with Chantilly Cream and Raspberries

21 Feb

Chocolate Mousse with Chantilly Cream and Raspberries

6 Servings


  • 1/2 cup hazelnuts (toasted, skinned, and chopped)
  • 16oz semisweet chocolate, chopped
  • 2 Tbsp. unsalted butter
  • 1 cup sugar
  • 6 egg yolks
  • 6 Tbsp. whiskey
  • 6 egg whites
  • 1 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 2 Tbsp. powdered sugar
  • 1 pint fresh raspberries


  1. Combine chocolate, butter, and 1/2 cup sugar in a double boiler over barely simmering water.  Allow chocolate to melt without stirring.  Once chocolate has melted, remove from heat and stir in egg yolks.
  2. Add hazelnuts and whiskey.
  3. Beat egg whites with remaining 1/2 cup sugar until stiff peaks form.
  4. Add 1/3 of the egg white mixture to the chocolate mixture whisking vigorously.
  5. Fold remaining egg whites into chocolate mixture gently.
  6. Pour into dessert glasses and chill for 2-3 hours.
  7. Beat cream and vanilla extract until it stiffens.  Add powdered sugar and continue to beat until stiff peaks form.
  8. Top mousse with Chantilly Cream and fresh raspberries.

Posted by on February 21, 2012 in Dessert, Uncategorized


Tags: , , , ,

3 responses to “Chocolate Mousse with Chantilly Cream and Raspberries

  1. cottijgirl

    February 21, 2012 at 8:02 pm

    Oh My!!! “Give me” says Soren 🙂

  2. Renee

    February 27, 2012 at 12:52 pm

    It makes my mouth water just to look at the picture! we volunteer to be your guinnia pigs anytime you would like to use us.


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