Wow this recipe is a mouthful in every sense of the way! I had made a few chocolate mousses in the past, one traditional one and one with 3 layers of different kinds of chocolate but this time around I wanted to make something even more impressive: chocolate mousse with a hint of red wine, with raspberries that I soaked in red wine as well, with some quickly whipped up whipped cream, some grated chocolate and some white chocolate truffles. So whether you just want to treat yourself or if you’re planning on cooking a stunning Valentine’s dinner for your loved one: this recipe is the absolute perfect dessert!
Because I use a lot of egg whites, my mousse ends up being so light and airy, rather than very heavy. And don’t worry about the wine, the flavour doesn’t overpower the chocolate but it rather just give it this lovely hint. Same for the raspberries of course, they’ll still taste like raspberries. To balance out the hints of wine I added a few other ingredients that don’t have anything in it, like homemade whipped cream, grated chocolate sprinkles and last but not least: white chocolate truffles. They are really easy to make and you can freeze them as well ahead of time so you won’t have to make them on the spot.
The recipe does serve more than just one or two people, but you can easily keep the leftovers for a few more days if you’re only cooking for yourself or one other person.
Serves: 4 people
- 3 eggs
- 100g white chocolate
- 125g dark chocolate
- 350ml heavy/double cream
- 125g caster sugar
- 80g raspberries
- 25ml water
- 75ml Malbec red wine*
*I used Santa Rita Reserve Especial Malbec, a fruity wine with rich aromas such as cherries, plums, grenadine and blueberries along with violets, dried plums and walnuts.
White chocolate truffles
Note: These truffles need to sit for at least 4 hours.
Add 75g sugar and 25ml water to a saucepan and bring to a boil. Once it’s boiling, reduce back to low heat and keep stirring for about 3-5 minutes until the sugar dissolves and the mixture is clear. The longer you boil it, the thicker your syrup will be in the end. Add to a bowl so you can reuse the saucepan.
Add white chocolate and 50ml cream to the saucepan and let it melt at low temperature. Stir until it’s a smooth mixture, then add the sugar syrup to it. Cover the bowl and set it aside in a cool place (I mean temperature wise of course) for at least 4 hours so it firms up. Then take a teaspoon and use it to scoop out of the mixture. Shape into little balls or a heart, depending on the occasion. Put in the freezer to keep them cool until you need them. If they start to get sticky when you’re trying to roll them, place them back in the fridge to cool down more.
Add 100g dark chocolate to a bowl and place this in a pot with water. Bring the water to a boil and let the chocolate melt, this technique is also called ‘bain-marie’. Make sure the water doesn’t splash into the chocolate though. If you’re worried about this, you can also melt it in a saucepan at low temperature.
Set aside and let it cool down to room temperature. Meanwhile separate the eggs, add the egg whites to a grease-free and clean bowl, add the egg yolks to a small mixing bowl and mix along with 25g of sugar. Add the chocolate to this mixture once it’s cooled down, and stir manually.
Mix the egg whites along with 25g of sugar until they turn into soft peaks. If you’re not using a grease-free and clean bowl this might fail so make sure all your equipment is clean before you use it. That being said, the sugar will help make the whites fluffy so add just a little bit more if you’re struggling.
Gently scoop the egg whites under the chocolate/sugar/yolk mixture, do not go too fast and whatever you do: do not use a mixer! Use a spatula and be gentle and careful.
Now add 150ml of cream to the bowl you used before for the egg whites and whip this as well. You want something between cream and whipped cream, but if you stop just when it turns into whipped cream you’ll still be fine as well. If you accidentally let it turn into fully whipped cream you can add some more cream to bring it back down.
Use a spatula to stir the cream into the mousse as well now, again be careful and gently to not break the structure of our mousse. Poor the mousse into a wine glass or water glass and let it set in a fridge for at least one hour.
This is a super easy one! Just add your raspberries to a bowl, and pour 25ml of red wine on top. Place in a fridge for 15-30 minutes, so make these as close to when you wanted to serve it as possible.
Another easy one, simply add 100 ml cream to a bowl and mix until it becomes whipped cream
Use a grater and grate 25g of dark chocolate
Adding it all together
Take your glass of mousse out of the fridge and scoop out a tablespoon of whipped cream. You can use two spoons to turn this into a nicely shape by scraping the cream out of one spoon with the other. I don’t have a video yet, but meanwhile, you can find a video here: https://www.saveur.com/video-how-make-quenelle. You can of course just add a tablespoon without shaping it. Place a quarter of the raspberries around your whipped cream, sprinkle chocolate on top and finish off by adding a few pieces of the white chocolate truffle around the center.
This mousse was made for an Instagram and Facebook collaboration with Santa Rita Wines, the recipe itself however was not part of this sponsored promotion so all words, pictures and opinions are my own.