I love this dessert because it’s practically instant, takes only a handful of ingredients and it tastes sooo good, too! The combination of intense richness of chocolate, tartiness of the raspberry ‘surprise’ on the bottom of the cup and the salty crunch of the pistachios is simply… irresistible!
That’s why I always keep the ingredients on hand, just in case I get a sudden craving for the mousse or need to prepare a decadent dessert in a blink of an eye. Seriously. It is so quick to make, that last week I managed to throw it together in less than 10 minutes before heading over to a barbecue dinner. The little ‘sampler’ pots I made were so much of a hit I’ve had requests for the recipe since!
While I’d normally use fresh raspberries when in season, frozen raspberries are just as good although they seem to have a more sour, tart taste. Mr Chipconnoisseur referred to it as “evil sherbet” flavour, but he is a giant sweet tooth and I think his sour tastebuds are somewhat more sensitive than mine. For me, the tartiness of the frozen berries balances the sweetness of the chocolate even better.
Another great thing about this dessert is that if you like the idea of a semifreddo (semi frozen), you can place the cups in the freezer for about 20 minutes before serving. The mousse will turn into a more ice-cream-like consistency. Either way: yum!
Makes 4 teacups
Quick chocolate mousse [with a raspberry surpise]
Note that fresh raspberries are generally sweeter than their frozen counterparts which can be slightly tart and sour, but both work perfectly well with the richness of the chocolate.
- 200g dark chocolate, broken into squares
- 2 eggs
- 20g white sugar
- 200ml thickened cream
- 4 tbsp raspberries, fresh or frozen
- Salted pistachios, chopped, to serve
Melt chocolate in microwave on medium for 30 seconds, then stir and zap for another 20 seconds and keep stirring until melted and smooth. Set aside to cool slightly.
Place eggs and sugar in a medium bowl and beat with electric beaters on high for 5 minutes, or until mixture is pale, thick and roughly doubled in volume. Fold in cooled chocolate until combined, but do not overwork.
In a separate bowl, whip cream until thickened (be careful not to over-beat). Carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
Divide raspberries between your four serving glasses or tea cups. Spoon mousse over the top and sprinkle generously with chopped pistachios. Chill in fridge for at least 1 hour.
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