Belgian chocolate mousse with raspberry lambic sauce

WHAT A MOUTHFULL!

I know you’ve been waiting……. and it’s time……. FOR THE BELGIAN CHOCOLATE!

So, it is just me, or do you REALLY want to reach into that photo with a spoon. You guys. This dessert was freakin killer. The complete and amazing finale of Global Feasts: Belgium. Belgian chocolate mousse with raspberry lambic sauce.

This totally fits in with the beer theme of Global Feasts: Belgium too. Cause, you know, Lambic beer. But raspberry. Cooked down into a sauce. Oh yes. SO MUCH BEER! beer marinated fries, mussels steamed in beer, a Belgian beer tasting. I love you, Belgium.

Fruity beer has never really been my thang. Just not really into it. Lindeman’s Framboise Lambic is not something I would normally just drink straight. But with chocolate……. and raspberry…… ooooooooh golly. Totes delish.

So, I found the base recipe for the Belgian chocolate mousse at SBS.com. Check it out:

After following this recipe, I am really a lover of Belgian chocolate. The quality is just above and beyond so much of the other chocolate I have cooked with.

Belgian chocolate mousse with raspberry lambic sauce
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Prep time 6 hours
Cook time 30 mins
Total time 6 hours 30 mins
Easy to follow recipe for decadent Belgian chocolate mousse with raspberry lambic sauce. Topped with whipped cream and fresh raspberries.
Serves: 6 servings
Ingredients

• 2 Tablespoons heavy cream
• ½ cup Belgian dark cooking chocolate
• 4 egg yolks
• 6 egg whites
• ½ teaspoon cream of tartar
• 1 Tablespoon baker's sugar
• 2 cups frozen raspberries
• ¼ cup sugar
• 1 cup raspberry lambic beer (I used Lindeman's framboise)
• Whipped cream and fresh raspberries for serving

Instructions

1. Heat a glass bowl over a pot of simmering water. Add cream and chocolate, and stir constantly until chocolate is just melted. Do not burn.Remove bowl from heat.
2. Stir in egg yolks until well combined. Set aside.
3. Beat egg whites until almost firm. Add cream of tartar and baker's sugar and beat until stiff peaks form.
4. Carefully whisk in ¼ of the egg white mixture into the chocolate mixture. When combined, fold in remaining egg whites. Do not over mix.
5. Pour mixture into 6 medium sized wide mouth glasses or bowls. Cover with plastic wrap and refrigerate 6 hours or overnight.
6. Combine raspberry and sugar in a medium saucepan and stir until sugar dissolves. Heat until sauce just starts to simmer.
7. Add lambic beer. Bring to a simmer.
8. Reduce heat and simmer 10 minutes, stirring about every 30 seconds.
9. Remove from heat and let cool. Refrigerate until ready serve.
10. When ready to serve, remove plastic from glasses of mousse. Evenly distribute raspberry sauce. Top with whipped cream and fresh raspberries

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That’s it folks! The Belgian feast is completed!

Did you check out Sofia’s waterzooi? Or MB’s chocolate speculoos ice cream cake and beef carbonnade? Dudes, you totally should. Interested in joining us for Global Feasts: Colombia in March? Shoot me an email! [email protected].

Trish

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