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Chocolate Raspberry Mousse With Ginger and Lemon

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.


A Delightful Mousse Recipe

It is a heady mixture, with the richness of chocolate, the vibrant fruitiness of raspberry, the aggressive pique of ginger, and the acidic jab of lemon, which combine together in this recipe to produce a delightful, breathtaking, and powerful mousse that marries a heavenly mixture of flavors with a light elegance. Abetted too in its culinary mission by the addition of almonds and the freshness of raspberries, this mousse is one that is easy to make. It's a true joy to swirl together such a diverse mixture of ingredients to produce a seamless and exciting result. Mousses can seem deceptively difficult due to the need to follow an array of steps, but in reality they are a simple combination of a custard, whipped cream, and egg whites. Such a beautiful result!


  • 8 ounces milk chocolate
  • 4 eggs, divided into whites and yolks
  • 3 inches ginger, grated
  • 1 1/4 cups sugar
  • 1 lemon, juiced
  • 5 ounces raspberry coulis (raspberry sauce; if you can't find this item, just smash a bunch of raspberries)
  • 1 package gelatin
  • salt
  • 1 1/2 cups heavy cream
  • 1 ounce almond, sliced or slivered
  • 5 ounces raspberries
  • 1 teaspoon vanilla extract


  1. Combine together the chocolate, raspberry coulis, and ginger in a small saucepan. Melt the chocolate, stirring vigorously, then add in 1/2 cup of cream.
  2. In a separate, larger bowl, bring together 3/4 cups of sugar with the 4 egg yolks, and heat over high heat until the two are combined.
  3. Combine the lemon juice from the lemon with the gelatin. Allow to rest for several minutes.
  4. Pour the chocolate mixture into the sugar-egg yolks, and then the lemon juice, and continue to heat over high heat until it forms a thick liquid that coats the back of the spoon and is appreciably much more solid than its previous state.
  5. Place immediately into a bath of cold water, and stir in the vanilla extract.
  6. Beat the heavy cream and the egg whites in separate bowls. Add in 1/4 cup of sugar into the heavy cream, and the salt into the egg whites, then once the egg whites begin to whip appreciably add in the remaining sugar into them. Beat both until they are stiff.
  7. Proceed to fold, in alternating patterns, the whipped cream and egg whites into the chocolate batter until it is fluffy and light. Fold in the raspberries.
  8. Before serving, decorate with the sliced almonds. Also consider whipped cream.

© 2019 Ryan Thomas