Love at First Bite
Indulge in the ultimate romantic dessert with "Love at First Bite," a luscious treat that layers rich dark chocolate mousse, buttery biscuit crumble, and tangy raspberry compote for a symphony of flavors and textures. This no-bake dessert is a showstopper perfect for special occasions or date nights, combining the decadence of 70% cocoa chocolate with the freshness of raspberries and a touch of vanilla. With just 30 minutes of prep, this recipe delivers an elegant presentation in individual glasses, each bite offering a perfect balance of creamy, crunchy, and sweetly tart. Whether served chilled with a sprinkle of cocoa powder or garnished with vibrant fresh berries, this dessert is guaranteed to captivate hearts at first taste.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 300 ml heavy cream
- 3 large egg whites
- 50 grams granulated sugar
- 200 grams raspberries (fresh or frozen)
- 30 grams powdered sugar
- 1 tablespoon lemon juice
- 120 grams digestive biscuits or graham crackers
- 50 grams unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
Start by preparing the raspberry compote: In a small saucepan, combine the raspberries, powdered sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool completely.
For the biscuit crumble, place the digestive biscuits or graham crackers in a resealable plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, pulse them in a food processor. Transfer the crumbs to a bowl and mix in the melted butter and vanilla extract until evenly coated. Spread the mixture on a parchment-lined baking sheet and bake in a preheated oven at 180°C (350°F) for 8-10 minutes. Let cool completely.
To make the chocolate mousse, melt the dark chocolate in a microwave-safe bowl in 30-second intervals or over a double boiler, stirring until smooth. Allow it to cool slightly.
Whip the heavy cream in a cold mixing bowl until stiff peaks form. Set aside in the refrigerator.
In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar while whisking until the mixture becomes glossy and forms stiff peaks.
Gently fold the whipped cream into the melted chocolate in three batches until well combined. Then, carefully fold in the egg white mixture, being cautious not to deflate the mousse.
To assemble, layer the dessert in individual serving glasses or bowls. Start with a layer of biscuit crumble, followed by a layer of chocolate mousse, then a layer of raspberry compote. Repeat the layers until the glasses are filled, ending with a dollop of chocolate mousse and a sprinkle of biscuit crumble.
Refrigerate for at least 2 hours before serving to let the flavors meld together. Garnish with fresh raspberries or a dusting of cocoa powder, if desired. Serve chilled.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 27.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
