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. Give this recipe a try if you’re looking for ways to use fresh raspberries, like in these refreshing raspberry popsicles, which are another delicious option.
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.
Step-by-Step Recipe Instructions
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.
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.
Raspberry Chocolate Mousse Recipe
Equipment
- Food processor or blender.
Ingredients
- 1 1/2 cups chopped dark chocolate (or substitute chocolate chips)
- 1 1/2 cups fresh raspberries (or substitute frozen, thawed raspberries with the liquid drained)
- 1/3 cup cold water
- 1 teaspoon pure vanilla extract
Instructions
- Add 1 1/2 cups 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 1 1/2 cups fresh raspberries, the melted dark chocolate, 1/3 cup cold water, and 1 teaspoon 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.
