Chocolate mousse domes with raspberry coulis centre


Willie Harcourt-Cooze serves up an inventive dessert of chocolate mousse domes with a liquid raspberry coulis centre. You can make these ahead of a dinner party, just ensure you leave plenty of time for them to defrost before the meal.

First published in 2018

These beautiful chocolate mousse domes encase a punchy chocolate mousse with a liquid raspberry coulis centre. If you want to use Willie’s Cacao 100% cacao cylinders instead of the dark chocolate, use 180g of 100% cacao and a total of 180g sugar to make the mousse so that the balance of sweetness and bitterness is kept in check.




Raspberry coulis

  • 250g of raspberries, lightly blitzed and passed through a sieve
  • icing sugar, to taste

Chocolate cases

Chocolate mousse

  • 6 eggs, separated
  • 300g of 70% dark chocolate, Willie suggests Peruvian Chulucanas chocolate as it has the perfect fruitiness to go with the raspberries
  • 80g of raw cane sugar
  • 450ml of double cream, lightly whipped


  • 6 hole 5cm half-sphere mould
  • 6 hole 3cm half-sphere mould
  • Pastry brush


For the coulis, crush or lightly blend the raspberries then pass through a sieve to remove the seeds. Sweeten the coulis to taste with a little icing sugar
Transfer the coulis to 3cm silicone dome moulds and place in the freezer to freeze solid
Now prepare the chocolate cases. Break or chop the chocolate into pieces and melt in a heatproof bowl over a pan of simmering water (do not allow the bottom of the bowl to touch the surface of the water), stirring occasionally until smooth
Brush the silicone moulds with the melted chocolate evenly and place in the fridge until set and hard
To make the mousse, beat the egg yolks with half the sugar in a mixing bowl
Whisk the egg whites in a separate bowl. Once they start to foam, add the remaining sugar to the bowl and continue whisking until the eggs have formed soft peaks
Meanwhile, melt the chocolate, using the same method as for the chocolate cases
Transfer the melted chocolate to the bowl with the egg yolk and sugar mixture and beat until smooth and combined. Fold in the lightly-whipped cream. Finally, fold in the egg whites
Spoon the mousse into the prepared moulds, filling halfway up. Remove the frozen coulis from the moulds and press into each mousse. Cap off with a little extra mousse to seal the coulis inside. Return to the freezer to set
To serve, carefully remove the mousses from the moulds and turn out onto serving plates. Allow to defrost fully at room temperature before serving – the coulis will have melted and you will have a nice liquid coulis core
First published in 2018

Willie Harcourt-Cooze is an artisan chocolate producer and owns a cacao farm in Venezuela.

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