Raspberry Chocolate Mousse

by Elisa Pecorari

Raspberry Chocolate Mousse

Are you ready for some raspberry chocolate mousse? This recipe is simple to follow and results in a decadent dessert that will impress your friends and family. Trust me, they'll never guess how easy it was to make! So here we've created a recipe worth trying this festive season!

(SERVINGS6 servings PREP TIME20 mins COOK TIME40 mins CHILLING 1 hr TOTAL TIME 2 hrs)


  • Mixing bowls
  • Whisk
  • Spatula
  • Sauce pan


  • 3 Eggs separated
  • 1 cup Heavy whipping cream
  • 3 tbsp Butter cubed
  • 1 Cup Semi-Sweet Chocolate finely chopped
  • 2 tbsp Sugar
  • Fresh Raspberries for garnish


  1. In a saucepan, heat the heavy whip cream but don't let it boil.
  2. In the meantime, combine the egg yolk and the sugar. Whisk until well incorporated.
  3. Slowly add the cream and return to the saucepan. Bring to boil and simmer for a few minutes.
  4. Add the chocolate and stir until well incorporated. Transfer to a clean bowl and let it cool to room temperature.
  5. Meanwhile, whip the cream to stiff peaks form. Fold it into the chocolate mix.
  6. Line a muffin pan with muffin liners. Scoop a large spoon of mousse into the liners.
  7. Place in the freezer for at least an hour. Top with fresh raspberries and whipped cream before serving.

Make this plant-based:

For vegan raspberry chocolate mousse, skip the eggs and make sure to use vegan butter and chocolate. 

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