Robin K's Chocolate Mousse Recipe

Name: Robin K's Chocolate Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces semisweet baking chocolate, coarsely chopped; 2 tablespoons your favorite liqueur (creme de cacao or Cointreau) (optional); 1 tablespoon vanilla extract; 2 cups heavy cream; 6 large eggs, divided; 2 tablespoons powdered sugar; 2 (10 ounce) packages frozen raspberries, thawed; 1 tablespoon cornstarch; 2 tablespoons fresh lemon juice; 2 tablespoons kirsch

Servings: persons

1
Melt the chocolate in the top of a double boiler over simmering water.
2
Add the vanilla and optional liqueur.
3
Cool to room temperature.
4
Whip the cream until medium stiff.
5
Separate four of the eggs; set the whites aside.
6
Combine the four egg yolks with the remaining two whole eggs in a large bowl.
7
Beat until thick and lemon colored.
8
Beat the four whites in a medium bowl.
9
Add the powdered sugar.
10
Beat until soft peaks form.
11
Add the chocolate to the beaten egg yolks.
12
Add the whipped cream to the chocolate mixture.
13
Fold in the egg whites.
14
Serve with raspberry sauce.
15
Raspberry Sauce: In a blender, puree the raspberries.
16
Press the pulp through a sieve into a saucepan.
17
Combine the cornstarch and lemon juice.
18
Add to the raspberry pulp.
19
Bring to a boil and cook until slightly thickened.
20
Add the Kirsch.
21
Chill before serving.

1378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 ounces semisweet baking chocolate, coarsely chopped, 2 tablespoons your favorite liqueur (creme de cacao or Cointreau) (optional), 1 tablespoon vanilla extract, 2 cups heavy cream, and more.

Yes, Robin K's Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Robin K's Chocolate Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions