Chocolate Raspberry Mousse Recipe
Time: 35 minutes plus 2 hours cooling time
Serves: 6
You’ll be surprised how easy it is to turn the freshest raspberries and real cream into an elegant dessert. Suitable for dinner parties, romantic candlelight soirees, or a sweet treat for the whole gang!
Prep Time:
25 minutes
Cook Time:
10 minutes plus 2 hours cooling time
Serves:
6
Perfect for:
Bookclub Bites
Classics
Treat Yourself
Kid Favorites
Ingredients
- 2 Packages (6 ounces each) Driscoll's Raspberries, divided
- 2 Cups heavy cream, divided
- 4 egg yolks
- 1/2 Cup granulated sugar
- 1 Tbsp. vanilla extract
- 8 Ounces semi sweet baking chocolate, chopped
- Whipped cream
- Chocolate curls
Directions
- PLACE 1 package raspberries into a blender or food processor and ADD 1/2 cup cream.
- PUREE mixture until raspberries are completely broken down.
- PLACE a fine mesh sieve over a small saucepan.
- POUR puree into sieve.
- PUSH puree through sieve into saucepan using a rubber spatula or ladle and DISCARD seeds.
- HEAT puree mixture over medium heat until just beginning to steam. Do not over cook.
- SET ASIDE puree mixture.
- PLACE 4 egg yolks into the bowl of a stand mixer.
- WHISK about 3 minutes until yolks are thickened.
- ADD 1/2 cup sugar gradually while continuing to WHISK.
- STREAM half of warm puree mixture into egg mixture while continuing to WHISK.
- POUR egg mixture back into sauce pan with remaining puree mixture.
- COOK over medium-low heart while STIRRING constantly until thickened, about seven minutes.
- STIR in 1 teaspoon vanilla extract.
- REMOVE from heat
- ADD one-third of chocolate and STIR until melted and smooth.
- ADD half of remaining chocolate and STIR until melted and smooth.
- ADD remaining chocolate and STIR until melted and smooth.
- COVER chocolate mixture.
- CHILL chocolate mixture in refrigerator for 1-2 hours and STIR every 20-30 minutes to speed cooling.
- WHISK remaining 1 ½ cups heavy cream to stiff peaks.
- STIR 1/3 of whipped cream into chocolate mixture until smooth.
- FOLD remaining whipped cream gently into chocolate mixture. Do not over mix.
- PIPE or SPOON mousse into small glasses or jars.
- COVER and REFRIGERATE at least 2 hours until ready to serve.
- GARNISH with fresh whipped cream, chocolate curls, and fresh raspberries.
