Raspberry-Chocolate Mousse

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


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


  1. 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. 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. 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. 4 Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.
  5. 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.




Nutrition Information

Recipe Step Photos

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