Raspberry-Chocolate Mousse

Delicious chocolate and raspberry makes a wonderful mousse – perfect dessert to be served.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 4
  • servings 4
 

Ingredients

1 1/2
cups frozen unsweetened red raspberries, thawed
3/4
cup semisweet chocolate chips
2
tablespoons sugar
1
cup whipping cream

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LOCATION

Steps

  • 1 Place strainer over medium bowl; pour raspberries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 tablespoons raspberry puree for topping.
  • 2 In small saucepan, combine chocolate chips, 1 tablespoon of the sugar and 2 tablespoons of the whipping cream. Cook over low heat for 3 to 4 minutes or until chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or until completely cooled.
  • 3 Meanwhile, in small bowl, beat remaining whipping cream until soft peaks form. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping.
  • 4 Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.
  • 5 Fold reserved 2 tablespoons raspberry puree into reserved 1/2 cup whipped cream. Refrigerate until serving time. Just before serving, pipe raspberry whipped cream onto mousse. Garnish as desired.
  • 1 Place strainer over medium bowl; pour raspberries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 tablespoons raspberry puree for topping.
  • 2 In small saucepan, combine chocolate chips, 1 tablespoon of the sugar and 2 tablespoons of the whipping cream. Cook over low heat for 3 to 4 minutes or until chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or until completely cooled.
  • 3 Meanwhile, in small bowl, beat remaining whipping cream until soft peaks form. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping.
  • 4 Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.
  • 5 Fold reserved 2 tablespoons raspberry puree into reserved 1/2 cup whipped cream. Refrigerate until serving time. Just before serving, pipe raspberry whipped cream onto mousse. Garnish as desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
19g,
19%
),
Cholesterol
80mg
80%;
Sodium
25mg
25%;
Total Carbohydrate
33g
33%
(Dietary Fiber
4g
4%
  Sugars
29g
29%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.