This decadent raspberry chocolate mousse with raspberry coulis is easy and delicious. A great make-ahead dessert that's perfect for an elegant dinner party or get-together!
This raspberry chocolate mousse dessert is a great recipe to have in your repertoire. The tanginess of the raspberries offsets the richness of the chocolate wonderfully. With some easy garnishes it's a pretty dessert to make in a jar or glass, making it an excellent make-ahead option for a Valentines' Day, a dinner party or an elegant get-together. Is it the best raspberry chocolate mousse? That's up to you to decide. But my friends and family certainly love it, and I hope you do too!
Tips and Tricks for making chocolate raspberry mousse:
What can go wrong with chocolate mousse?
There are a few things that can go wrong with chocolate mousse. Some common issues include being to runny or to thick, or it can become grainy. Keep in mind the following to help get it right the first time, every time.
Whip your cream correctly
- First, start with well-chilled cream. This is not a recipe that calls for room-temperature ingredients.
- Second, whip the cream on medium speed. This will help create smaller, more stable bubbles in the cream.
- Third whip the cream to medium peaks. Over whipped cream can result in grainy mousse, under whipped cream will not set properly.
Use the right ingredients
- Use full fat cream as stated in the recipe. Low fat cream won't whip properly, it doesnt' have enough butterfat. You can sometimes get around this by using gelatine to set your mousse, but that calls for a different recipe.
- Like wise, a mix of dark and milk chocolate will give a better ratio of cocoa butter. You can try it will different ratios of chocoalte but may impact on your mousses's ability to set. Its best to stick to good quality chocolate for this recipe, the cheap stuff often contains non cocoa butter fats to bulk it up, which can interfer with the mousse setting.
Let it set for long enough
- Mousse needs to set for at least six hours minimum but you will get better results if you let it set overnight. Any less than this and you risk runny mousse.
What to serve chocolate raspberry mousse in:
There are lots of fun ways to serve this delicious mousse including
- Masson jars - I used 1 cup mason jar's and got four serves, but you could just as easily use half cup jars and get eight serves out of this recipe. As an added bonus you can use the jar lids to easily cover the mousse while it sets in the fridge.
- To make raspberry chocoalte mousse cups you can make or fill some chocolate cups with the mousse and set overnight as usual. For a fun Valentines treat fill chocolate shaped hearts.
- Wine glasses - some pretty wine glasses is a elegant option for a dinner party or get together, just make sure you have enought room for them in your fridge Before filing them, or there will be tears!
- Ramekins - simple ramekins would also work well, you just won't be able to see the mousse through the sides.
- At a pinch you could use whatever small food safe bowls or contains you have!
Frozen raspberries: I used frozen raspberries in this mousse as it's a budget-friendly option when raspberries are out of season. You could use fresh if you prefer, but you may need to see how sweet your raspberries are and cut down the amount of added sugar if needed.
Dark chocolate: I used dark chocolate with 70% cocoa in this recipe. Its adds some intense chocolate notes that are balanced by the milk chocolate.
Milk chocolate: a good quality milk chocolate is a must for this recipe, or you risk your mousse being grainy. The combination of milk and dark chocolate I found gives the best flavor and texture to this mousse. You can experiment with different chocolate and different ratios, but make sure the total amount of chocolate is the same or you risk having insufficient cocoa solids to set the mousse.
Thickened cream: I use thickened cream in Australia which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Icing sugar: also known as powdered sugar. Icing sugar works best in this mousse to keep it nice and light. Depending on how sweet your raspberries are you may be able to cut down on the amount of sugar you need to add or leave it out completely.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget. A touch of vanilla really elevates the flavor of this mousse.
Whipped cream: a spoonful of whipped cream dolloped on top can help offset the richness of this mousse.
Raspberry compote (coulis): some tangy raspberry compote can ramp up the raspberry flavor of this mousse. You can make your own or use store brought.
Fresh raspberries: a few fresh raspberries on top sets off this easy dessert in a glass. You could use frozen raspberries instead if that's what you have.
Chopped chocolate: a little chopped chocolate on top is an easy way to finish off the elegant dessert.
How to make raspberry chocoate mousse
See the full recipe card at the end of the post for ingredient amounts and instructions.
Make sure your serving jars, glasses or ramekins are clean, dry and cool.
Chop the dark and milk chocolate. If using frozen raspberries defrost them first by leaving them on the bench for thirty mins, or put them into a microwave-proof bowl and microwave for a few minutes until just defrosted. Strain into a small pot. Add the chopped chocolate into the pot with the raspberries. Heat on low, stirring until the chocolate is melted and combined with the raspberries.
Add the icing sugar and vanilla and mix well. Transfer the mix to a heat-proof container and cool to room temperature.
In a separate bowl whip the cream until medium peaks form. Add about a third of the chocolate raspberry mix and gently fold into the whipped cream, taking care not to knock the air out. Repeat twice more, adding more chocolate raspberry mix to the cream and folding in until it is all combined.
Spoon into jars or ramekins. Chill in the fridge for at least six hours, preferably overnight.
How to serve
To serve this chocolate raspberry mousse remove it from the fridge. Top with some raspberry compote (coulis), whipped cream, fresh raspberries and chopped chocolate and you're done!
How to store
Without garnishes this chocolate raspberry mousse will store covered in the fridge for up to three days. It is not suitable for freezing.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
Raspberry Chocolate Mouse
- Electric hand mixer or stand mixer
- Mason jars, ramekins or glasses
- 2 cups (250gms) raspberries, fresh or frozen
- 1 small block (4oz/110gms) dark chocolate
- 1 small block (4oz/110gms) milk chocolate
- ¼ cup (40gms) icing sugar/powdered sugar
- ½ teaspoon vanilla extract
- 1 & ¾ cup (440mls) thickened cream
- ½ cup whipped cream
- ¼ cup homemade or store brough raspberry compote
- 12 fresh raspberries
- 3 tablespoons choppped chocolate
- If using frozen raspberries defrost them first, either by leaving on the bench or microwaveing briefly. Blitz in a small food processor untill smooth.
- Strain the raspberry puree into a small pot on the stove. Bring to bubbling then reduce to a simmer, stirring for five minutes until sauce starts to thicken.
- Chop the dark and milk chocolate and add it to the raspberry sauce. Stir on low until the chocolate is melted and mixed into the raspberries.
- Remove from heat and mix in the powdered sugar and vanilla essence. Remove from heat and transfer to fridge untill cool to room temperature.
- Once the raspberry chocolate mix is cool whip your cream until soft peaks form. Add ⅓ of the chocolate raspberry mix and gently fold into the cream, taking care not to knock out the air. Repeat twice more with the remaining chocolate raspberry mix until is all mixed in.
- Spoon into clean, dry, cool mason jars or ramikins. Chill in fridge for at least six hours, preferably overnight.
- To serve top with some whipped cream, raspberry coulis, fresh raspberries and chopped chocolate. Delicious!
- The recipe time given is the hands-on time to make the mousse. It does not include cooling time for the chocolate raspberry mix or chilling time for the mousse once made. The total minimum time from start to finish would be about seven hours and twenty minutes, but only twenty minutes is actual cooking, the rest is cooling and chilling time.
- I used a mix of dark and milk chocolate which I find gives the best flavor. You can use just milk, or just dark if you like.
- I used 1 cup (250ml) mason jars to serve this mousse because I wanted them to be nice and generous. The mousse is quite rich so you could just as easily serve them in ½ cup mason jars or ramekins.
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