Chocolate Raspberry Mousse
Summer in a cup! That’s what you can expect with this Chocolate Raspberry Mousse. The sun is out, the parks are full, and the need for a refreshing dessert is strong! This dessert pairs smooth dark chocolate mousse with vibrant raspberries in a perfect single-serving. The only bad thing about this dessert is having to whip up a second batch before the first even finishes! And no– that’s not an exaggeration. I’ve already made this one several times, and I expect to keep making it throughout the summer. My family and I are absolutely hooked on this one! The summer is only beginning and let’s face it- it’s HOT. We all need something cold and refreshing to perk us up. Better yet, this dessert requires minimal time in the kitchen. No hovering over a hot stove for hours or letting the oven heat up the whole apartment. Even better, this recipe only calls for 3 simple ingredients! This dessert is cool, in more than just one way!
The inspiration behind this dessert is Endangered Species: Tart Raspberries + Dark Chocolate bar. Once I saw the tart raspberries, I was sold. Vibrant, flavorful, and fresh- raspberries are my absolute favorite. Paired together with a smooth dark chocolate mousse and a dollop of fresh whipped cream on top, this dessert hits home.
This chocolate raspberry mousse is calling your name. It’s quickly whipped up (quite literally) and only takes an hour in the fridge before it’s ready to be devoured. Made with only 3 simple ingredients, and put together so simply, this will definitely become the dessert of the summer. The bursts of raspberries in each spoonful and the light whipped cream on top will tempt you to lick the cup clean!
Chocolate Raspberry Mousse
- 1 1/2 cups cold heavy cream
- 2 bars of Endangered Species Tart Raspberries + Dark Chocolate
- 1/2 cup fresh raspberries
- Place the fresh raspberries in a small bowl. Using a muddler, fork, or similar blunt tool, mash the raspberries until no large chunks are left.
- Portion the raspberry puree equally into the bottom of 4 ramekins or small jars. Set aside.
- Heat 1/2 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let cream boil. Add both chocolate bars and stir until melted. Once combined, turn off heat and set aside.
- Place 1 cup heavy cream in a mixer bowl with whisk attachment. Whisk until soft peaks form. Transfer 1/2 cup of this whipped cream into a bowl and place in the fridge. This will be reserved for topping at the end.
- Continue whisking the cream until stiff peaks form. Then gently fold the whipped cream into the warm chocolate mixture.
- Gently spoon the chocolate mousse equally between the 4 ramekins or jars. Refrigerate for atleast 1 hour. Scoop a dollop of the reserved whip cream on top. Sprinkle grated chocolate and a fresh raspberry, if desired.
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