Chocolate Raspberry Mousse With Raspberry Cream

Nor M.


I love the flavors of chocolate and raspberry together. I changed up a Mousse recipe that I had. I Topped it off with a raspberry whipped cream . It is a deep chocolate mousse. If you love chocolate. You will love this dessert. Enjoy all!

★★★★★ 1 vote
15 Min
10 Min
Stove Top


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chopped 4 ounce 60 % cocoa chocolate bars equalling 8 ounces total
4 Tbsp
5 Tbsp
hot water
1 Tbsp
instant coffee
regular size marshmallows cut up
1 c
heavy whipping cream


1 c
frozen raspberries, or fresh. ( may use strawberries or black berries as well)
4 Tbsp
powdered sugar


1 c
heavy whipping cream
3 Tbsp
powdered sugar or more to taste
1 1/4 tsp
unflavored gelatin powder
1 Tbsp
cold water plus 2 tsp cold water

How to Make Chocolate Raspberry Mousse With Raspberry Cream


  • 1Make raspberry sauce.
    Place berries and powdered sugar into food processor, or blender. Blend until smooth.
  • 2Place a sieve over a bowl. Pour sauce into sieve. Push raspberry mixture through sieve with a spoon. Make sure to scrape the sauce from the bottom of the sieve into the bowl as well. Discard Seeds that remain in sieve. Put aside in fridge.
  • 3In a small sauce pan. Mix gelatin with water. Set aside for a minute while you beat cream. Beat powdered sugar and heavy cream in a bowl until soft peaks form. Place gelatin mixture on the stove on low heat. Mixture will start to dissolve. Do not make it hot. When it becomes liquid. Gradually pour a little bit at a time into cream while beating at the same time. Beat until stiff peaks form. Place cream in the refrigerator for later.
  • 4Place all ingredients for mousse into a sauce pan . (You may use a bowl over hot water to prevent seizing up chocolate.) )except for the Cream . You will use that later. Over low to medium heat. Stir mixture constantly until everything is completely dissolved and mixture is smooth. Remove from heat as soon as everything is mixed well and dissolved. Mixture should not be piping hot. Mixture will have a shine to it and be nice and smooth. Remove from heat.
  • 5Beat 1 cup of whipping cream in a bowl with powdered sugar until soft peaks start to form. Do not over beat. Slowly pour chocolate in to cream mixture by folding until completely combined. There should be no traces of white cream showing.
  • 6Place the chocolate mousse mixture In to 4 dessert dishes evenly distributed. Place dessert dishes into fridge until Mousse is set. it will be thickened.
  • 7Make the raspberry whipped cream. Take the cream that you mixed earlier with the gelatin out of fridge, and raspberry sauce. Fold raspberry sauce into cream. If you need to. You can beat again. . Place raspberry cream in to cake decorating bag with decorating tip, or spoon over mousse mixture before serving. You can also top ahead with the cream and let' sit in refrigerator and serve within 2 days. The Whipped cream will not melt. Enjoy!

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