Raspberry Chocolate Mousse

This raspberry chocolate mousse is quick and easy to make. It tastes rich and decadent, but is made with simple, nutrient-dense ingredients like dark chocolate and fresh raspberries.

What to serve with it

If you’re making this chocolate mousse for a party and are looking for another dessert option to offer your guests, try these chocolate covered oranges. They’re so easy to make.

Raspberry chocolate mousse in a glass dish with an antique silver spoon.

Ingredients and substitutions

I like to use dark chocolate when making this mousse, but you can substitute any type of chocolate you prefer. If you’d rather skip the step of chopping the chocolate then you can substitute chocolate chips.

I prefer to use fresh raspberries in this mousse, but you can substitute frozen raspberries if you like. If using frozen, be sure to thaw them first and drain any liquid before adding them to the food processor or blender.

Vanilla extract complements the other flavors in this mousse. For the best results, use pure vanilla extract as opposed to artificial vanilla flavoring if possible.

You might not guess that cold water would be an ingredient in chocolate raspberry mousse, but it actually works perfectly in this recipe. It gives the mousse a light and airy consistency while still tasting rich.

How to make it

Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.

Melted dark chocolate in a steel pan.

Add the raspberries, melted dark chocolate, cold water, and pure vanilla extract to a food processor or blender. Blend until smooth, scraping down the sides of the food processor or blender as necessary.

Blended chocolate raspberry mousse in a food processor.

Transfer that mixture to a bowl or container, then refrigerate for at least one hour before serving.

Dark chocolate and raspberry mousse in a glass dish.

Storage

Store this raspberry chocolate mousse in an airtight container in the fridge for up to three days.

More chocolate mousse recipes to try

Raspberry Chocolate Mousse

This raspberry chocolate mousse is rich and decadent yet airy. It's so easy to make. The recipe calls for simple, nutrient-dense ingredients including fresh raspberries and dark chocolate.
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 3 minutes
Chilling time 1 hour
Total Time 1 hour 11 minutes
Servings 5
Calories 335kcal

Equipment

  • Food processor or blender.

Ingredients

  • 1 1/2 cups fresh raspberries (or substitute frozen, thawed raspberries with the liquid drained)
  • 1 1/2 cups chopped dark chocolate (or substitute chocolate chips)
  • 1/3 cup cold water
  • 1 teaspoon pure vanilla extract

Instructions

  • Add the chopped dark chocolate to a pot on the stove set to low heat.
  • Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
  • Add the raspberries, melted dark chocolate, cold water, and pure vanilla extract to a food processor or blender.
  • Blend until smooth, scraping down the sides of the food processor or blender as necessary.
  • Transfer that mixture to a bowl or container, then refrigerate for at least one hour before serving.

Notes

  • Store this mousse in an airtight container in the fridge for up to three days.

Nutrition

Calories: 335kcal | Carbohydrates: 28.5g | Protein: 4.5g | Fat: 22.6g | Saturated Fat: 12.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6.7g | Cholesterol: 1.6mg | Sodium: 11.7mg | Potassium: 430.9mg | Fiber: 8.1g | Sugar: 14.3g | Vitamin A: 32.4IU | Vitamin C: 9.4mg | Calcium: 47.9mg | Iron: 6.5mg
Raspberry mousse in a vintage glass dish.

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