Chocolate Raspberry Mousse Recipe

Be the first to write a review

Rate recipe

The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.—Steffany Lohn, Brentwood, California

This recipe is:

Quick

[X]

Rate Chocolate Raspberry Mousse Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Raspberry Mousse Recipe

Prep: 10 min. Cook: 20 min. + chilling

Yield: 10 Servings

10 20 30

Ingredients

2-1/2 cups heavy whipping cream, divided
1/2 cup sugar
4 egg yolks
12 ounces bittersweet chocolate, chopped
1/4 cup raspberry liqueur
2 teaspoons vanilla extract
Fresh raspberries

Directions

In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla.
In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries. Yield: 10 servings.

Nutritional Facts 1/2 cup (calculated without raspberries) equals 458 calories, 38 g fat (22 g saturated fat), 163 mg cholesterol, 26 mg sodium, 31 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Chocolate Raspberry Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p71