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The inspiration for this recipe was born from my love of chocolate and raspberries. It's basically Julia Child's Chocolate Mousse recipe with Chambord added in.


  • 4 eggs, separated
  • 3/4 cup fine sugar (I used bakers sugar)
  • 1/4 cup Chambord Raspberry Liqueur
  • 6 oz semi-sweet baking chocolate
  • 4 tablespoons strong coffee
  • 6 oz unsalted butter, softened
  • pinch of salt
  • 1 tablespoon granulated sugar
  • Whipped cream, raspberries and chocolate shavings to garnish


  • In a large bowl (about 3 quart size), beat the eggs yolks and sugar together until the mixture is a pale yellow and a slow dissolving ribbon forms
  • Add the Chambord and beat until combined.
  • Place the bowl over a pan of water that is not quite simmering and continue to beat the mixture until it's foamy, which should take about 3 - 4 minutes. Now Julia says that the mixture should also be too hot for your finger. After 4 minutes it was foamy but not too hot for my finger. And I really didn't want to keep sticking my finger in it. And I really didn't want to burn my finger. So...once it was foamy, I was happy.
  • Then, place the bowl inside a larger bowl of ice cold water and continue beating for another 3 - 4 minutes until the mixture is cool and once again forms the slowly dissolving ribbon.
  • In a medium sized bowl, melt the chocolate and coffee over hot water, stirring constantly so you don't scorch the chocolate. Remove from heat and beat in the butter a bit at a time so you make a smooth creamy chocolate delight.
  • Beat the chocolate into the egg yolk mixture. Set aside.
  • In yet another bowl, beat the egg whites and salt until soft peaks form. Sprinkle in the granulated sugar and continue beating until stiff peaks form.
  • Stir in 1/4 of the egg whites into the chocolate mixture. Then fold in the remaining egg whites.
  • Place the mousse into your desired dessert cups and chill for at least 2 hrs or over night.
  • When your mousse has set, garnish as desired and enjoy

Categories: Chocolate  Mousse 

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