Raspberry Chocolate Mousse Recipe

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Raspberry Chocolate Mousse Recipe

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If you're looking for a rich, chocolaty dessert, look no further. Quick and easy to make, the only hard part is waiting for it to chill! —Steffany Lohn, Brentwood, CA
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + chilling

Ingredients

  • 2-1/2 cups heavy whipping cream, divided
  • 1/2 cup sugar
  • 4 large egg yolks
  • 12 ounces bittersweet chocolate, chopped
  • 1/4 cup raspberry liqueur or seedless raspberry jam
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries
  • Sweetened whipped cream
  • Chocolate curls

Directions

In a large saucepan, combine 1-1/2 cups cream and sugar; cook over medium heat until bubbles form around sides of pan. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil.
Immediately remove from heat. Stir in chocolate, liqueur and vanilla until chocolate is melted. Transfer to a large bowl; cool slightly. Refrigerate, covered, until cold, at least 2 hours.
In a large bowl, beat remaining cream until soft peaks form; fold into chocolate mixture. Serve with raspberries. If desired, top with whipped cream and chocolate curls. Yield: 8 servings.
Originally published as Raspberry Chocolate Mousse in Taste of Home Christmas Annual Annual 2016, p171

  • 2-1/2 cups heavy whipping cream, divided
  • 1/2 cup sugar
  • 4 large egg yolks
  • 12 ounces bittersweet chocolate, chopped
  • 1/4 cup raspberry liqueur or seedless raspberry jam
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries
  • Sweetened whipped cream
  • Chocolate curls
  1. In a large saucepan, combine 1-1/2 cups cream and sugar; cook over medium heat until bubbles form around sides of pan. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil.
  2. Immediately remove from heat. Stir in chocolate, liqueur and vanilla until chocolate is melted. Transfer to a large bowl; cool slightly. Refrigerate, covered, until cold, at least 2 hours.
  3. In a large bowl, beat remaining cream until soft peaks form; fold into chocolate mixture. Serve with raspberries. If desired, top with whipped cream and chocolate curls. Yield: 8 servings.
Originally published as Raspberry Chocolate Mousse in Taste of Home Christmas Annual Annual 2016, p171

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