Jersey Milk Chocolate Mousse with Raspberry Coulis

A light and airy chocolate mousse made with rich Jersey milk and a hint of local Jersey Royal potato starch for texture, served with a tangy raspberry coulis showcasing the island's summer berries.

Prep Time

20 minutes

Total Time

30 minutes + chilling time (at least 4 hours)

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.64/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

250mlJersey Milk(Full-fat, for the richest flavour)

£0.60

150gDark Chocolate(Minimum 70% cocoa solids, finely chopped)

£1.75

25gJersey Butter(Unsalted)

£0.35

3Large Eggs(Separated)

£0.75

50gCaster Sugar

£0.15

1tspJersey Royal Potato Starch(Finely grated and rinsed to extract the starch)

£0.05

250gFresh Raspberries(Ideally locally sourced Jersey raspberries)

£2.75

1tbspIcing Sugar(To taste, for the coulis)

£0.10

1tspLemon Juice(Freshly squeezed, for the coulis)

£0.05

Total Cost

£6.55

£1.64 per serving

Instructions

1.
**Prepare the Coulis:** In a saucepan, combine the raspberries and 1 tablespoon of icing sugar. Cook over low heat for 5-7 minutes, or until the raspberries have softened and released their juices. Stir occasionally.
2.
Remove from heat and blend the mixture until smooth using a blender or food processor. Pass the coulis through a fine-mesh sieve to remove any seeds.
3.
Add the lemon juice and taste. Add more icing sugar if needed, depending on the sweetness of the raspberries. Set aside to cool.
4.
**Prepare the Mousse:** Gently heat the Jersey milk and butter in a saucepan over a low heat until the butter is melted. Remove from the heat.
5.
Add the chopped dark chocolate to the warm milk mixture and stir until the chocolate is completely melted and smooth.
6.
In a separate bowl, whisk the egg yolks and sugar together until pale and creamy.
7.
Whisk in the Jersey Royal Potato starch until completely incorporated.
8.
Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
9.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 2-3 minutes). Be careful not to overcook it.
10.
Remove from the heat and let it cool slightly.
11.
In a clean, grease-free bowl, whisk the egg whites until stiff peaks form.
12.
Gently fold a spoonful of the whisked egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
13.
Spoon the mousse into individual serving glasses or ramekins.
14.
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
15.
To serve, spoon a generous amount of raspberry coulis over the mousse. Garnish with fresh raspberries or mint leaves, if desired.

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My Notes

Nutrition Information

Nutrition per serving (219g)

495 kcal / 2071 kJ

Carbs

46g

18% of RDA

Fat

32g

46% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

41 g

46% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a richer flavour, use a high-quality dark chocolate with a cocoa content of 70% or higher.

Be careful not to overcook the chocolate custard, or it will curdle. Cook it gently over low heat, stirring constantly.

When folding in the egg whites, be gentle to avoid deflating the mixture. This will ensure a light and airy mousse.

The mousse can be made up to 2 days in advance and stored in the refrigerator.

If you don't have fresh raspberries, you can use frozen raspberries for the coulis.

Cooking Equipment

Saucepan

Mixing Bowls

Whisk

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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