Raspberry Liqueur Chocolate Mousse

Carol Davis


These are little cups of yummy goodness. You can use any kind of liqueur you would like, and even experiment with the different kinds of cocoa that are out there. Enjoy!

Update: Made this last night with Amaretto. OMG! It was so delicious! You got to try it!


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6 (1/2 cup) servings
30 Min
1 Hr


  • 1 pkg
    knox unflavored gelatin (about 2 tsp.)
  • 2 Tbsp
    cold water
  • 1/4 c
    boiling water
  • 1/2 c
  • 4 Tbsp
    cocoa powder (i used ghirardelli)
  • 1-1/2 c
    heavy cream, very cold
  • 1/2 c
    (chilled) raspberry liqueur (i used chambord)
  • 1 tsp

How to Make Raspberry Liqueur Chocolate Mousse


  1. Place mixing bowl and beaters in freezer for 15-20 minutes to chill.
  2. In a small bowl, sprinkle gelatin over cold water; stir with a fork and let stand 1 minute to soften.
  3. Add boiling water; stir until gelatin is completely dissolved. Set aside to cool.
  4. Sift cocoa through a fine mesh sieve to get the lumps out. In a large mixing bowl stir together sugar and cocoa; add heavy cream. Beat at medium-high speed until stiff peaks form.
  5. Gradually pour in liqueur, vanilla, and gelatin mixture, beating at high speed until well-blended and soft peaks form. Let stand 5 minutes to thicken.
  6. Spoon into serving dishes, top with fresh raspberries (if you wish) and place in refrigerator to chill about an hour or so.

Printable Recipe Card

About Raspberry Liqueur Chocolate Mousse

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: French

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