Description

This Mini Black Chocolate Mousse with Raspberry Blood Drip is a hauntingly elegant dessert made with dark cocoa mousse and a tart red raspberry coulis. Perfect for gothic-themed parties, Halloween, or romantic dark chocolate lovers. #blackmousse #gothicdessert #raspberrycoulis

Ingredients

For the Black Chocolate Mousse:

6 oz dark chocolate (70% or higher), chopped
2 tbsp black cocoa powder (or dark Dutch-process cocoa)
1 tbsp instant espresso powder (optional)
2 tbsp unsalted butter
1 tsp vanilla extract
3 large egg yolks
1/4 cup sugar
1 cup heavy cream, chilled
Pinch of salt
Black gel food coloring (optional)

For the Raspberry Blood Drip:

1 cup fresh or frozen raspberries
1/4 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water

For Decoration:

Mini red edible sugar roses or buttercream roses
Optional: shaved chocolate or edible glitter

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Instructions

Make the Mousse: Melt chocolate, black cocoa, and butter over a double boiler. Stir in vanilla and espresso powder. Cool slightly.
Egg Mixture: Whisk egg yolks, sugar, and salt gently over heat until pale and thickened (3–4 minutes). Whisk into chocolate mixture.
Whip Cream: Beat chilled cream to soft peaks. Fold into chocolate mixture. Tint with black food coloring if using.
Chill: Spoon or pipe into mini glasses. Refrigerate for at least 3 hours.
Make Raspberry Drip: Cook raspberries, sugar, and lemon juice until soft. Add cornstarch slurry and simmer until thick. Strain if desired. Cool completely.

Assemble: Top mousse with raspberry drip, letting it run slightly down the sides. Garnish with roses and optional glitter or chocolate shavings.

Notes

Use black cocoa for a deep dark hue and intense chocolate flavor. The mousse can be made a day ahead. Raspberry drip doubles as a sauce for cakes or ice cream.

Prep Time: 25 minutes
chill time: 3 hours
Category: Dessert, Miniature
Method: Chilling, Double Boiler
Cuisine: Fusion, Gothic-Inspired