This raspberry chocolate mousse is a dessert that feels fancy but is surprisingly easy to make! 🍫🍓 It’s rich, creamy, and the tartness of the raspberries balances the sweetness perfectly. Whenever I serve this, it’s like a little love letter to anyone who takes a bite—my family always asks for seconds!
It’s also great for special occasions because it looks so impressive in little glasses or ramekins. Plus, it’s a no-bake dessert, which is always a win in my book.
Why You’ll Love This Recipe
This mousse is the perfect mix of chocolatey goodness and fruity freshness. The silky texture melts in your mouth, and the raspberries add a pop of flavor and color. Whether you’re making it for date night or a family treat, this dessert is bound to impress!
What You’ll Need to Make Raspberry Chocolate Mousse
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 cup dark chocolate chips or chopped dark chocolate
- 2 cups heavy whipping cream, divided
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Raspberry Chocolate Mousse
- Prepare the raspberry puree: In a small saucepan, cook the raspberries and granulated sugar over medium heat until the berries break down and become syrupy (about 5 minutes). Strain the mixture through a fine mesh sieve to remove the seeds and let it cool.
- Melt the chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring after each, until smooth. Let it cool slightly.
- Whip the cream: In a large mixing bowl, whip 1 1/2 cups of the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Combine the mousse: Gently fold the melted chocolate into the whipped cream until fully combined. Swirl in the raspberry puree to create a marbled effect or fully mix it in for a uniform flavor.
- Assemble and chill: Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours. Top with fresh raspberries and a dollop of whipped cream before serving.
More Dessert
- Homemade Sour Strawberry Gummies
- No-Bake Peanut Butter Buckeye Bars
- This Reese’s Pieces Peanut Butter White Chocolate Bark
- Minty Mocha Cookie Bars
Fun Variations
Switch up the flavors by using white chocolate or milk chocolate instead of dark chocolate. You can also substitute raspberries with strawberries or cherries for a different twist. For an extra crunch, sprinkle crushed cookies or chopped nuts on top!
Health Benefits of Raspberries
Raspberries aren’t just delicious—they’re also packed with vitamins, antioxidants, and fiber. They add a fresh and healthy touch to this decadent dessert, so you can feel good about indulging a little.
FAQs
- Can I use frozen raspberries?
Yes, frozen raspberries work perfectly for this recipe. Just thaw them first and follow the same steps for the puree. - How long does the mousse last?
Store the mousse in the fridge for up to 3 days. Cover it tightly with plastic wrap to keep it fresh. - Can I make this dessert ahead of time?
Definitely! This mousse is great for making ahead. Prepare it the night before and let it chill overnight for the best texture. - What if I don’t have heavy cream?
You can use coconut cream as a substitute for a dairy-free option. Just make sure to chill the coconut cream overnight before whipping. - How do I make it less sweet?
Use 70% dark chocolate or higher for a less sweet mousse. You can also reduce the sugar in the raspberry puree if your berries are naturally sweet.
Raspberry Chocolate Mousse
Ingredients
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 cup dark chocolate chips or chopped dark chocolate
- 2 cups heavy whipping cream divided
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the raspberry puree:
- In a small saucepan, cook the raspberries and granulated sugar over medium heat for about 5 minutes until the berries break down and become syrupy. Strain the mixture through a fine mesh sieve to remove the seeds, and set the puree aside to cool.
- Melt the chocolate:
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring after each, until smooth. Let the melted chocolate cool slightly.
- Whip the cream:
- In a large mixing bowl, whip 1 1/2 cups of the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Combine the mousse:
- Gently fold the melted chocolate into the whipped cream until fully combined. Then, swirl in the raspberry puree to create a marbled effect, or mix it in fully for a uniform flavor.
- Assemble and chill:
- Spoon the mousse into individual glasses or bowls and refrigerate for at least 2 hours. Top with fresh raspberries and a dollop of whipped cream before serving.
Notes
- Frozen raspberries work perfectly in this recipe—just thaw them before making the puree.
- The mousse keeps well in the fridge for up to 3 days. Make sure to cover it tightly with plastic wrap to keep it fresh.
- You can make this mousse the night before for an even better texture!
