Chocolate Raspberry Mousse – Chocolate raspberry mousse is a super easy treat to put together and will satisfy any sweet tooth. Made with whipped cream, melted dark chocolate, and raspberry puree. Perfect for dinner parties or romantic dinners for two.
Chocolate and raspberry. There just isn’t another combination like it. Chocolate and strawberry is super close, but there’s just something about the extra sweetness in raspberries that pairs so perfectly with dark chocolate.
I first tried this combo when scrounging through a box of Godiva chocolates. Have you ever had Godiva chocolates? They are pure HEAVEN.
If you haven’t tried them yet, best that you don’t even start. You will get addicted and it will create an never-ending need that you’ll fulfill every time you see the store at the mall. Trust me – I’m now a member of their rewards club.
Anyways, back to the chocolate. After eating all the caramels in the box of chocolates, I tried one of their raspberry and chocolate ganache pieces. And holy moly! I fell instantly in love. Raspberry has always been my favorite fruit but add it to chocolate and it’s unstoppable.
Ever since then, I’ve been a huge fan of the combination and eat it any chance I get: chocolate raspberry brownies, chocolate raspberry truffles, raspberries dipped in chocolate, you name it. But surprisingly, I haven’t made a ton of chocolate raspberry desserts for myself – I just buy them.
So I decided to try out a new recipe for this chocolate raspberry mousse. Simple, yet elegant. And perfect for Valentine’s Day!
I have never made mousse before so this was also a chance to knock that off my bucket list. Traditional mousse is made with whipped egg whites but I wanted to make a simpler version so I used whipped cream instead.
I learned a very valuable lesson while making this mousse for the first time: make sure the chocolate-raspberry mixture is warm when mixing into the whipped cream. The first time I made it, I used a raspberry puree that I had made the night before and was chilling in the fridge. Bad idea. The puree cooled down the chocolate so it was no longer warm. When I tried to mix into the whipped cream, it would not incorporate and it only deflated the whipped cream.
If you happen to have chilled puree, you can still use it; just make sure to add it to the chocolate while it’s still over the double-boiler so it can come back to a warm temperature. I did this on the second attempt and it worked like a charm! The mixture was velvety smooth and the flavor was beyond what I expected. Simply lovely.
Here are a few extra tips I learned while making this mousse:
- Since chocolate is one of the stars of this dish, make sure to use good-quality chocolate. I used 60% bittersweet chocolate for my version. Unbelievably delicious. I recommend a dark/bittersweet chocolate for this recipe, especially since we’re going to be adding cream and sweetened raspberries.
- When cooking the raspberries, make sure to keep stirring them to help them breakdown into a puree. This will also ensure that the sure does not clump into pebbles as they heat up.
- Make sure your heavy cream is cold before whipping it. It becomes difficult to whip if it’s room temperature. It’s best to pull straight from the fridge before whipping.
- After you make the mousse, it needs to chill for an hour or so to stiffen up. But I actually like it slightly warm so I don’t mind eating it immediately. Try it both ways and see what you like!
I hope you love this mousse as much as I did! It’s worth every calorie, I promise!
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!
Chocolate Raspberry Mousse
For chocolate filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 7 ounces dark chocolate chopped
- 1/4 teaspoon pure vanilla extract
- 1 1/4 cup heavy cream
- 1 cup fresh raspberries
- 1/4 cup powdered sugar
- Place 1 cup of raspberries and sugar into medium sauce pan. Set over medium heat and stir until raspberries turn into liquid. Bring to boil and slightly reduce heat to a simmer. Simmer until most of the liquid has evaporated, about 5-7 minutes.
- Place puree in a metal sieve over a large bowl. Push puree through seeds to separate it from the seeds. Continue until all of the puree is strained and seeds remain in sieve. Set aside while we melt the chocolate.
- Place bowl over sauce pan filled with water about 1/4 of the way up. Make sure bowl does not touch water. Set over medium heat. Place chocolate in bowl so that it melts slowly and stir it occasionally. Once completely melted, add raspberry puree and stir until incorporated. Let the mixture warm up again so that it's velvety smooth. Turn off heat but keep bowl on top of pan while we make whipped cream.
- Add heavy cream to bowl of stand mixer fit with the beater attachment. Beat cream on high until it forms stiff peaks. Turn off mixer and remove bowl from stand.
- Grab bowl with chocolate mixture. Add 1/4 teaspoon of vanilla extract. Stir with spatula to combine. Add 1/3 of whipped cream to chocolate mixture and gently fold in until incorporated. Add chocolate mixture to the rest of the whipped cream and gently fold together. You don't want the whipped cream to deflate.
- Scoop chocolate mousse into 4 ramekins or small bowls. Refrigerate for 1 hour until set. Top with raspberries and sprinkle with powdered sugar.
Other chocolate desserts you’d enjoy: