Mocha Mousse with Fresh Raspberries Recipe

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Mocha Mousse with Fresh Raspberries Recipe

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Working as a teacher's aide, I don't always have a lot of time for making special treats. I found this recipe which is so simple to do. It has become a cool, refreshing indulgent pleasure.—Sandy Zimmerman, Pierre, South Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • 1 tablespoon instant coffee granules
  • 1 teaspoon hot water
  • 2 cups heavy whipping cream
  • 2 cups fresh raspberries

Directions

In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Dissolve coffee granules in hot water. Add to chocolate mixture; beat until smooth. Cover and refrigerate for 15 minutes.
Whip cream until stiff peaks form. Fold 1 cup into chocolate mixture. Set aside remaining whipped cream and six raspberries.
Spoon 1/4 cup mousse into each of six parfait glasses. Layer each with 2 tablespoons whipped cream, 1/3 cup raspberries and 1/4 cup mousse. Garnish with remaining cream and raspberries. Refrigerate until serving. Yield: 6 servings.
Originally published as Mocha Mousse with Fresh Raspberries in Taste of Home Christmas Annual Annual 2012, p110

Nutritional Facts

1 serving: 604 calories, 45g fat (28g saturated fat), 131mg cholesterol, 119mg sodium, 49g carbohydrate (38g sugars, 6g fiber), 10g protein.

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  • 4 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • 1 tablespoon instant coffee granules
  • 1 teaspoon hot water
  • 2 cups heavy whipping cream
  • 2 cups fresh raspberries
  1. In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Dissolve coffee granules in hot water. Add to chocolate mixture; beat until smooth. Cover and refrigerate for 15 minutes.
  2. Whip cream until stiff peaks form. Fold 1 cup into chocolate mixture. Set aside remaining whipped cream and six raspberries.
  3. Spoon 1/4 cup mousse into each of six parfait glasses. Layer each with 2 tablespoons whipped cream, 1/3 cup raspberries and 1/4 cup mousse. Garnish with remaining cream and raspberries. Refrigerate until serving. Yield: 6 servings.
Originally published as Mocha Mousse with Fresh Raspberries in Taste of Home Christmas Annual Annual 2012, p110

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