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Close up mousse in mason jar, garnished with cream, raspberry compote, chocolate and fresh raspberries, with a spoon on the side, surrounded by fresh raspberries and leaves and a stack of chocolate.

Raspberry Chocolate Mouse

Author: Sarah Brooks
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Plus chilling time. 6 hrs
Total Time 6 hrs 20 mins
Course Dessert, Snack
Cuisine American
Servings 8 to 4 serves
Calories 310 kcal

Equipment

  • Electric hand mixer or stand mixer
  • Mason jars, ramekins or glasses

Ingredients

  • 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

Garnishes

  • ½ cup whipped cream
  • ¼ cup homemade or store brough raspberry compote
  • 12 fresh raspberries
  • 3 tablespoons chopped chocolate

Instructions
 

  • 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!

Notes

  • 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.

Nutrition

Calories: 310kcalCarbohydrates: 27gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 62mgSodium: 19mgPotassium: 190mgFiber: 5gSugar: 19gVitamin A: 810IUVitamin C: 18mgCalcium: 59mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Dessert in a jar, Egg free mousse, without gelatine
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