lena stone mousse website

Rich Dark Chocolate Mousse

This recipe is part of our Feed the Band series. This mousse reflects country music artist Lena Stone. This classic mousse is smooth, stylish and sweet. Perfect for hot summer days or warm romantic evenings. Both of the recipes featured here can be an easy way to create other desserts. You could easily make a chocolate layered cake with the mousse as a filling and ice it with the raspberry whipped cream.  Lena Stone is lyrically creative. You can be just as creative with this recipe.  Check out our interview with Lena Stone here.

Rich Dark Chocolate Mousse

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: French
Keyword: chocolate, dessert, Lena Stone, mousse, Southern Fellow, whipped cream


Raspberry Whipped Cream

  • 1 cup Heavy Cream
  • 1/4 cup Chambord
  • 2 tbsp sugar
  • 1 pint raspberries


  • 4 egg yolks
  • 2 egg whites
  • 6 oz dark chocolate
  • 2 tbsp sugar
  • 1/4 cup strong coffee
  • 1/2 cup heavy cream
  • pinch salt


Raspberry Whipped Cream

  • Place the mixing bowl from your mixer in the freezer.
  • In a medium saucepan under medium-high heat add the raspberries and Chambord. 
  • Bring to a simmer and cool until liquid is reduced by half. 
  • Using a very fine strainer or cheesecloth, drain the raspberry mixture and reserve the liquid. Let cool.
  • Remove the mixer bowl from your freezer and add the cream, sugar and raspberry liquid. 
  • Using a whisk attachment, whisk under high speed until firm peaks form. Place in refrigerator and chill. 


  • Using a mixer with whisk attachment, whisk the cream until firm peaks form.
  • bring a medium saucepan with 2 inches of water to a simmer.
  • In a medium metal bowl add the coffee, egg yolks, salt and sugar. Combine with a whisk.
  • Place the bowl over the simmering water. The water should not touch the bottom of the bowl.
  • Whisk briskly for about 2 minutes until the mixture has doubled in volume and has started to thicken.
  • Remove from heat and add the chocolate whisking until combined and then every few minutes until room temperature.
  • In a mixing bowl add the egg whites. Using a whisk on a mixer under high speed mix until the eggs are fluffy, doubled, and with firm peaks. It should look like a cloud.
  • Fold the egg mixture into the chocolate mixture until combined.
  • Fold the whipped cream into the chocolate mixture. Do this just until combined. You want to keep as much of the air in the whipped cream as possible.
  • Divide into 6 small bowls and chill for an hour.
  • Place a dollop of the raspberry whipped cream on top of the mousse cups and serve.

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