Decadent Belgian Chocolate Mousse Recipe Easy Homemade Dessert with Grand Marnier and Raspberries
A rich and velvety Belgian chocolate mousse infused with Grand Marnier and topped with fresh raspberries, perfect for celebrations or quiet nights.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Belgian
Ingredients
Scale
- 8 ounces (225 grams) Belgian dark chocolate (70% cocoa), preferably Callebaut
- 1 ½ cups (360 ml) cold heavy cream
- 3 large eggs, separated, room temperature
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (30 ml) Grand Marnier
- 1 cup (about 125 grams) fresh raspberries
- Pinch of salt
Instructions
- Chop 8 ounces (225 g) of Belgian dark chocolate into small pieces. Set up your double boiler or heatproof bowl over simmering water. Stir the chocolate gently until fully melted and smooth. Remove from heat and let it cool slightly (about 5 minutes).
- Carefully separate 3 large eggs, placing whites into a clean bowl and yolks in another. Ensure no yolk gets into the whites.
- Whisk the 3 egg yolks with ¼ cup (50 g) granulated sugar until pale and creamy, about 2-3 minutes.
- Slowly add the slightly cooled melted chocolate into the yolk-sugar mix, stirring constantly to blend evenly. Stir in 2 tablespoons (30 ml) of Grand Marnier and a pinch of salt.
- Using an electric mixer, beat the egg whites until soft peaks form, about 3-4 minutes. Do not overwhip.
- In a separate chilled bowl, whip 1 ½ cups (360 ml) of cold heavy cream until it holds soft peaks, about 2-3 minutes.
- Gently fold about one-third of the whipped egg whites into the chocolate base to lighten it. Then fold in the remaining whites carefully using a rubber spatula.
- Fold the whipped cream into the mixture in two additions, maintaining the airy texture.
- Spoon or pipe the mousse into serving glasses or ramekins. Cover and refrigerate for at least 3 hours, preferably overnight.
- Just before serving, top each portion with fresh raspberries.
Notes
Use pasteurized eggs or whipped aquafaba for a vegan or egg-free option. Chill bowls and beaters for better whipping results. Avoid adding hot chocolate to eggs to prevent grainy texture. Fold gently to keep mousse airy. Refrigerate at least 3 hours or overnight for best texture. Fresh raspberries preferred over frozen.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Fat: 25
- Carbohydrates: 18
- Protein: 5
Keywords: Belgian chocolate mousse, chocolate dessert, Grand Marnier mousse, easy chocolate mousse, homemade dessert, raspberry topping, decadent mousse