Ingredients for Chocolate Raspberry Mousse
- 1 1/4 cups (300ml) heavy whipping cream
- 4 ounces (115g) bittersweet dark chocolate
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (225g) fresh raspberries
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How to Make Chocolate Raspberry Mousse
- In a small heatproof bowl set over a saucepan of simmering water (double boiler), gently heat 1/4 cup (60ml) heavy cream, stirring frequently, until steaming.
- Remove from heat and whisk in 4 ounces (115g) finely chopped dark chocolate until melted and completely smooth.
- In a chilled bowl, using an electric mixer, beat 1 cup (240ml) heavy cream until soft peaks form.
- Gradually add 1/4 cup (50g) granulated sugar and 1 teaspoon vanilla extract, beating until stiff peaks form.
- Gently fold one-quarter of the whipped cream into the chocolate mixture. Then, fold the chocolate mixture into the remaining whipped cream until just combined.
- Gently fold in 1 cup (150g) fresh raspberries.
- Spoon the mousse into individual serving dishes or glasses.
- Top with the remaining 1/2 cup (75g) fresh raspberries.
- Serve immediately for a soft mousse or chill in the refrigerator for up to 8 hours to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
34g
Fat
68g
Carbs
4g
