Chocolate dessert recipe picture

Chocolate cup filled with raspberry mousse



1 cup fresh raspberries,
5 tablespoons sugar,
2 tablespoons water,
1 teaspoon fresh lemon juice,
3 egg whites,
1 cup whipping cream,
10 chocolate cups “Victoria”.
For decoration:
raspberry jam, as needed,
fresh mint and
chocolate fans.


1. Blend the raspberries with little bit of water in a food processor, and strain them to remove the seeds.

2. In a small saucepan combine sugar, lemon juice and the raspberry puree and bring them to a brief simmer until the sugar is completely blended into the sauce.

3. Remove from heat and set aside. In a mixer whip the egg whites until soft peaks and start pouring the raspberry sauce in a thin stream while mixing.

4. Continue whipping the egg whites until stiff peaks. In a separate bowl whip the whipping cream and fold it into the egg white and raspberry mixture.

5. Fill the raspberry mousse in a piping bag and pipe it into the chocolate cups.

6. Put one spoon of raspberry jam in the center of a serving plate and place the prepared raspberry mousse on top of it.

7. Decorate the chocolate desserts as seen in the picture above.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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