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Really, Really Easy Chocolate Raspberry Mousse
This decadent mousse bursting with raspberries and dark chocolate is simple enough to make any day yet fancy enough for special occasions, too.
- Course Desserts & Sweets
- Prep. Time 10 mins
- Cooking Time 3 mins
- Yields 4 to 6
Preparation
What You Need
1 bar (100 g) bittersweet (dark) chocolate, broken into small pieces
1 cup (250 mL) 35% whipping cream
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) frozen raspberries, thawed and drained, divided
Instructions
- In a small heatproof bowl set over a saucepan of simmering water, heat 1/4 cup (50 mL) of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (return it over the pan of hot water if it doesn’t all melt being careful not to overheat it).
- In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form.
- Fold one-quarter of the whipped cream into chocolate mixture then fold back into the remaining whipped cream. Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.
Latest Tips
Our tips
Buy high quality chocolate for the best texture and flavour. Look for cocoa mass or cocoa liquor as the first ingredient on the label.
Fresh raspberries work well too!
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