Description

Indulge in these elegant Dark Chocolate Raspberry Mousse Cakes, perfect for a sophisticated dessert. Rich cocoa and buttery mousse are infused with subtle raspberry essence and fresh raspberries, baked to airy perfection, then garnished with powdered sugar and additional raspberries for a visually stunning and delicious treat.

Ingredients

Scale

Chocolate Mousse Base

1/3 cup unsweetened cocoa powder
2 Tablespoons unsalted butter
1/4 teaspoon raspberry extract
2 egg yolks (from the 2 eggs, divided)
1/2 cup milk
2 Tablespoons sugar (divided: 2 Tablespoons here, 2 Tablespoons for egg whites)
1/4 teaspoon salt
1 teaspoon baking powder

Egg Whites

2 egg whites (from the 2 eggs, divided)
2 Tablespoons sugar

Fruit and Garnish

6 oz fresh raspberries, washed and patted dry, plus more for garnish
Powdered sugar, for garnish

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Instructions

Preheat and Prepare Ramekins: Preheat your oven to 325°F (163°C). Place four 4-ounce ramekins on a baking sheet and spray them lightly with non-stick cooking spray to prevent sticking.
Create Cocoa Butter Mixture: In a medium saucepan over medium heat, combine the unsweetened cocoa powder and unsalted butter. Stir frequently until the butter has fully melted and the mixture forms a smooth paste. Remove from heat and allow it to cool slightly so it’s not too hot for the eggs.
Combine Wet Ingredients and Dry Mix: Whisk into the slightly cooled cocoa-butter mixture the raspberry extract, two egg yolks, milk, 2 tablespoons of sugar, salt, and baking powder. Stir thoroughly until you reach a smooth, uniform consistency, ensuring no lumps remain.
Whip Egg Whites: In a large mixing bowl, use an electric mixer to beat the two egg whites until soft peaks form. Gradually add the remaining 2 tablespoons sugar while continuing to beat until the egg whites become shiny and hold stiff peaks, which should take about 2 to 4 minutes.
Fold Egg Whites and Raspberries: Gently fold the whipped egg whites into the chocolate batter mixture carefully to keep as much air in the batter as possible. Next, fold in the fresh raspberries to distribute them evenly without breaking them up.
Fill Ramekins and Bake: Evenly divide the mousse batter among the prepared ramekins on the baking sheet. Place the entire sheet in the preheated oven and bake for 20 to 22 minutes, until the cakes have puffed up and the tops appear dry, but the centers remain moist and slightly jiggly.
Garnish and Serve: Remove the ramekins from the oven and garnish each with a few additional fresh raspberries and a dusting of powdered sugar. For an extra decadent touch, top with a dollop of whipped cream or a scoop of vanilla ice cream. Serve warm to enjoy the rich, creamy texture.

Notes

Be sure to gently fold the egg whites into the batter to keep the mousse light and airy.
Use fresh raspberries for the best flavor and texture; frozen raspberries will release too much moisture.
If making ahead, you can refrigerate the mousse cakes and gently warm them before serving.
Substitute dairy milk with almond or oat milk for a different flavor profile, but results may vary.
Raspberry extract can be omitted if unavailable, but it enhances the raspberry flavor beautifully.

Nutrition

Serving Size: 1 ramekin (about 100g)
Calories: 230
Sugar: 15g
Sodium: 90mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 110mg