Description
Indulge in this No-Bake Raspberry Chocolate Mousse, a delightful dessert featuring rich chocolate mousse layered with refreshing raspberry puree. It’s an elegant and easy-to-prepare treat, perfect for any occasion!
Ingredients
Scale
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/4 cup milk
- 1/4 teaspoon salt
- Mint leaves (for garnish, optional)
Instructions
- In a small saucepan, combine the chopped semi-sweet chocolate, unsalted butter, and milk. Place the saucepan over low heat.
- Stir the mixture continuously until the chocolate and butter are completely melted and smooth (about 3-5 minutes). Be careful not to let it burn!
- Remove from heat and let it cool for about 10 minutes.
- In a large mixing bowl, pour in the heavy whipping cream (chill the bowl in the freezer for about 10 minutes beforehand).
- Add the powdered sugar and vanilla extract.
- Using an electric mixer, beat the cream on medium-high speed until soft peaks form (about 3-5 minutes). Avoid over-whipping.
- Gently fold in a small amount of the whipped cream into the cooled chocolate mixture.
- Add the remaining whipped cream and gently fold until no white streaks remain. Add a pinch of salt and stir gently.
- In a blender or food processor, blend the fresh raspberries until smooth. Strain if desired.
- Heat the raspberry puree in a small saucepan over medium heat, adding sugar if desired, and stir until warm and slightly thickened (about 5 minutes). Let cool completely.
- In serving glasses, add a layer of chocolate mousse at the bottom.
- Add a layer of raspberry puree on top.
- Repeat the layers until the glasses are full, finishing with chocolate mousse.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Remove the plastic wrap and garnish with fresh raspberries and mint leaves.
- Serve immediately and enjoy!
Notes
- For a sweeter raspberry layer, adjust the sugar to your taste.
- Ensure the chocolate mixture is cooled before folding in the whipped cream to maintain the mousse’s light texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes