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Really, Really Easy Chocolate Raspberry Mousse

Really, Really Easy Chocolate Raspberry Mousse

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Dairy Farmers of Canada Real Cream

This decadent mousse bursting with raspberries and dark chocolate is simple enough to make any day yet fancy enough for special occasions, too.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Spoon into serving dishes and top with remaining raspberries.
  6. Serve immediately or refrigerate for up to 8 hours.
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Reviews

idahocook
5
12/10/2013

I needed a gluten-free dessert for my Bible study group. They loved it so much they were scraping every last bit out of the glasses and have asked me to bring it again. Easy recipe, turned out great. I did make one change though. I used fresh raspberries instead of frozen and only had about 6 oz at that. It seemed like enough. I used Lindt Excellence 70% cocoa smooth dark chocolate bar for the chocolate. I served it in wine glasses and it was a really nice presentation.

Jonathan Nielsen
0
2/1/2014

Adding 2 Tablespoons of instant coffee gives it a dessert and coffee taste that pops in your mouth

Theresa78
0
11/6/2013

This was delish, we has it as our anniversary dessert,