Raspberry Chocolate Mousse Recipe
If you love chocolate, this Raspberry chocolate mousse is a decadent, smooth, and creamy dessert you have to try. It’s an easy recipe that is perfect for both the average weeknight and special occasions.
Desserts are always a wonderful end to the day, especially when they are rich and decadent. You can serve this deliciousness with fresh berries, mint leaves, or a little extra whipped cream. It’s very much like a pudding or custard. It’s great for making parfaits and chocolate cups or for filling a delicious crust for a tart or chocolate mouse pie.
The Gelatin
Like most things in our food supply, there are good varieties and bad varieties. The Knox Gelatin brand that most of us grew up using is probably not what you want to use here if you are trying to eat clean. There are many grass-fed versions on the market. I would opt for one of those.
Optional Add-Ins
- Ground cinnamon
- Instant espresso powder (yes, this is processed. But you wouldn’t need much)
- Orange zest + orange extract
- Rum extract
Optional Toppings
- Caramel
- Chocolate curls or shavings
- Baked meringue
- Marshmallow
- Raspberry sauce
About The Ingredients
Boiling water – Use filtered water that doesn’t taste like chlorine.
Gelatin powder – This is just plain gelatin powder. You can use Knox gelatin, but there are better options on the market. Use what is comfortable for you.
Granular sweetener – Use whatever you are comfortable with. I suggest Sucanat, coconut sugar, or monk fruit.
Unsweetened cocoa powder
Whipped cream – Simply beat heavy whipping cream with a bit of sweetener to taste until you have whipped cream. An electric mixer works best. Measure this after whipping. Do not measure the heavy cream.
Raspberry fruit spread – This should be 100% fruit with no sugar added.
Pure vanilla extract – Or almond extract.
Fresh raspberries – For garnish.
Fresh mint leaves – For garnish.
How To Make Chocolate Raspberry Mousse Recipe
Gather and measure all the ingredients.
Boil your water in a kettle or In a small microwavable bowl. Boil water by microwaving for about 1-2 minutes or until bubbling.
Shake in the gelatin powder and whisk until dissolved. Put the bowl in the fridge to cool it down. (Make sure it cools completely before taking the next step.)
In a large bowl, whisk together the cocoa powder and sugar until combined. Add the whipped cream and gently whisk together.
Add cooled gelatin water, then add raspberry jam and vanilla. Whisk together until thoroughly combined.
Using a rubber spatula, transfer the mousse into 4 ramekins, smoothing over the top.
Refrigerate for at least 2 hours, then top with raspberries and mint leaves right before serving.
Storage
Keep this refrigerated, packed in an airtight container, and keep it for up to 4 days.
Freezing
If you freeze this, do so in a popsicle mold. Since it cannot be thawed, you’ll want to freeze it so that it’s easy to eat frozen. A popsicle mold is ideal. This will keep in the freezer for up to five or six months.
More Chocolate Dessert Recipes
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Chocolate Raspberry Mousse Recipe
Ingredients
- ⅓ cup boiling water
- 2 tsp. plain gelatin powder
- ½ cup granular sweetener
- ¼ cup unsweetened cocoa powder
- 1½ cups whipped cream (made from heavy cream and any sweetener you choose)
- ½ cup raspberry fruit spread (100% fruit, no sugar added)
- 1 tsp. pure vanilla extract (or ½ tsp. almond extract)
- fresh raspberries (for garnish)
- fresh, chopped mint leaves (for garnish)
Instructions
- Boil your water in a kettle or In a small microwavable bowl, boil water by microwaving for about 1-2 minutes or until bubbling.
- Shake in the gelatin powder and whisk until dissolved. Put the bowl in the fridge to cool it down. (make sure it cools completely before moving on to the next step. About 30 minutes, give or take.)
- In a large bowl, whisk together the cocoa powder and sugar until combined. Add the whipped cream and gently whisk together.
- Add cooled gelatin water, then add raspberry jam and vanilla. Whisk together until thoroughly combined.
- Using a rubber spatula, transfer the mousse into 4 ramekins, smoothing over the top.
- Refrigerate for at least 2 hours, then top with raspberries and mint leaves right before serving.
Notes
Nutrition
