Chocolate Raspberry Mousse With Raspberry Cream

Nor Mac


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



  • 2
    chopped 4 ounce 60 % cocoa chocolate bars equalling 8 ounces total
  • 4 Tbsp
  • 5 Tbsp
    hot water
  • 1 Tbsp
    instant coffee
  • 13
    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


  1. Make raspberry sauce.
    Place berries and powdered sugar into food processor, or blender. Blend until smooth.
  2. Place 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.
  3. Mousse: In 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.
  4. Place butter, marshmallows, chocolate, and water mixed with coffee into steel bowl or saucepan. Place sime water half way up the inside of another saucepan. Make sure the pan is wider than the one holding the chocolate. Heat pan of water to med high heat.
  5. Place stainless steel bowl or other sauce pan over the water that is heating in pan on the stove. Stir constantly until mixture is totally dissolved and chocolate is shiny. Remove to cool.
  6. Beat 1 cup of whipping cream in a bowl with powdered sugar until soft peaks start to form. Do not over beat. Refrigerate the cream until the chocolate cools. Slowly pour chocolate in to cream mixture by folding until completely combined. There should be no traces of white cream showing.
  7. Place the chocolate mousse mixture In to 4 dessert dishes evenly distributed. Place dessert dishes into fridge until Mousse is set. it will be thickened.
  8. Make 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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