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Chocolate Raspberry Mousse

This chocolate raspberry mousse is light yet decadent with layers of raspberry, chocolate raspberry whipping cream, and topped with chopped dark chocolate and raspberry puree!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate raspberry mousse, egg free mousse, mousse with whipping cream, raspberry mousse
Servings: 4 servings

Ingredients

Whipped cream mousse

  • 1 pint heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 7 tablespoon raspberry puree
  • 3 tablespoon chopped dark chocolate I used a 62% dark chocolate bar.

Raspberry Puree

  • 2 cups frozen raspberries I also bought fresh raspberries to top the mousse with.
  • ¼ cup sugar

Instructions

Raspberry Puree

  • In a medium saucepan put 2 cups of frozen raspberries over low heat. Once the juices start to come out you can stir in the ¼ cup of sugar and increase the heat to medium. You could also use fresh raspberries if that's what you have.
  • Cook this at a low simmer stirring often for about 7-10 minutes. With a potato masher or the back of a spoon smash all the chunks of berries until everything is nice and smooth.
  • With a mesh strainer, strain the raspberries into a bowl or large measuring cup. With the back of a spoon press the raspberries to get all the puree out. This took me a couple of minutes and I got a ½ cup of puree. Set aside and let puree and seeds get to room temperature. Don't throw away the seeds you will use them!

Whipped Cream Mousse

  • In a large mixing bowl pour in 1 pint of whipping cream and ½ cup of powdered sugar. Mix on medium with a hand mixer until mixture starts to thicken. Increase speed to high and continue to mix adding in raspberry puree 1 tablespoon at a time. I added 7 tablespoons and reserved 1 to top mousse after assembly.
  • Whip until you have mixed in all of the raspberry puree and the whipping cream is thick and has soft peaks. Don't overmix or you could end up with butter!
  • With a knife chop up 3 tablespoons of the dark chocolate. With a rubber spatula gently fold in the chocolate.

Assembly

  • I use 6 oz jars but you can use smaller ones to make more if you would like. Any shape works! (wine glasses, mason jars etc...)
  • Add a small layer of raspberry seeds in the bottom of the jar.
  • Add in whipped mousse just to the top of the jar or a little less (leaving some remaining mousse )
  • Add in another layer of the raspberry seeds on top of the mousse using it up.
  • Top with remaining mousse.
  • Chop another tablespoon or two of dark chocolate and top mousse with chocolate, fresh raspberries, and any remaining raspberry puree you have.

Notes

For an idea of what kind of jars to use, check out these jars