Easy Raspberry Chocolate Mousse
Fresh or frozen raspberries and dark chocolate are the two main flavors in this quick mousse, which comes together in under 30 minutes with no cooking required. Folding whipped cream into the chocolate base keeps it light while the raspberries add a tart contrast to the richness of the chocolate. Chill for at least an hour before serving.
Equipment
- Mixing Bowl
- Electric hand mixer
- Spatula
- Serving glasses or bowls
Ingredients
- 1 cup heavy cream preferably organic
- ½ cup semi-sweet chocolate chips
- 1 tablespoon sugar optional
- 1 cup fresh raspberries plus extra for garnish
Instructions
- In a small mixing bowl, beat the heavy cream using an electric hand mixer until soft peaks form. Start at a low speed and gradually increase to high.
- Melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring between each until smooth and creamy.
- Gently fold the melted chocolate into the whipped cream using a spatula, adding sugar if desired, until fully combined and no streaks remain.
- Carefully fold in the fresh raspberries, being mindful not to crush them.
- Spoon the mousse into serving glasses or bowls and chill if preferred, or serve immediately.
Notes
- For a quick chill, place the mousse in the freezer for 10 minutes.
- If you'd like added sweetness, the sugar can be increased to 2 tablespoons.
- For a dairy-free option, substitute coconut cream for heavy cream.
Nutrition
Calories: 360kcalCarbohydrates: 20gProtein: 3gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 69mgSodium: 19mgPotassium: 229mgFiber: 4gSugar: 14gVitamin A: 896IUVitamin C: 8mgCalcium: 61mgIron: 2mg
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