Raspberry Chocolate Mousse
Raspberry Chocolate Mousse is a delicious dessert with a stunning presentation in stemless wine glasses. Each layer is velvety smooth and creamy, and you can make it several days ahead of time. Plus recipe video tutorial!
Chocolate is perfect for dinner parties, Valentine’s Day, holidays and special occasions. We love chocolate mousse, and wanted to make a two-tone combination for a party. Who knew it would get re-pinned over 280,000 times on Pinterest (love, seriously)!
Once the chocolate is in, place the glasses back into the fridge for at least two hours to allow the chocolate mousse set.
Garnish with raspberries and baby mint sprigs, and you’re ready to serve.
Note you can also store the finished dessert for several days in the fridge covered in plastic wrap, and then serve for an easy make ahead dessert.
Raspberry and Chocolate Mousse is a beautiful make-ahead dessert that's served in stemless wine glasses for a stunning presentation. Perfect for a party.
Ingredients
Raspberry Layer
- 3 oz raspberry jello powder 1 small box
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups whipped cream (see note) or Cool Whip
Chocolate Layer
- 1/2 cup half and half milk
- 2 packets unflavored gelatin (1/2 oz or 14 g)
- 2 cups cold water
- 1/2 cup unsweetened cocoa powder or 3 oz unsweetened chocolate chopped
- 2/3 cup granulated sugar
Serving - optonal
- fresh raspberries
- fresh mint sprigs
Instructions
- Raspberry Layer
- Place a 6 or 12 cup muffin tin on a work surface. Set 6 stemless wine glasses on the diagonal in the cups (see note) and set aside.
- In a medium bowl, add 1 cup of boiling water and gelatin and stir slowly for one minute until dissolved.
- Stir in 1/2 cup cold water and then set aside to cool. (While waiting, you can whip your cream to stiff peaks if using whipping cream.)
- Once the gelatin mixture has started to set with a slight jiggle, add the whipped cream and whisk thoroughly until blended.
- Pour the mixture into each glass until you've reached 1/4 inch below the rim.
- Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.
- Chocolate Layer
- In a small bowl, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes to bloom.
- Whisk in cold water until mixed, and then add the cocoa and sugar.
- Place a saucepan over medium heat and add the chocolate mixture. Heat until barely boiling stirring constantly, and remove from heat.
- Set aside to cool. You may prefer to transfer to a large measuring cup for pouring later.
- Place glasses on a work surface. Once the chocolate mixture is lukewarm, pour into glasses to cover the raspberry layer.
- Chill at least one more hour to set.
- Garnish with optional raspberries and mint. Serve and enjoy!
Recipe Tips
If using whipping cream, you'll need 1 1/2 cups of liquid cream.
To help stabilize the glasses in the muffin tin, you can use a hand towel or place a paper cupcake cup upside down beneath each glass.
Visit Easy Raspberry And Chocolate Mousse (with Video) @ tipbuzz.com For Full Intructions
