Raspberry Chocolate Mousse

Raspberry Chocolate Mousse Recipe

Raspberry Chocolate Mousse is a delicious dessert with a stunning presentation in a stemless wine glass. Each layer is soft and velvety, and you can make it a few days in advance.

Chocolate is perfect for dinner parties, Valentine’s Day, holidays, and special occasions. We love chocolate mousse, and wanted to create a two-color combination for a party.

The raspberry coating is made in advance and left in the refrigerator while you are making the chocolate coating. Even if there are only about 30 minutes of total preparation time, count on a few hours of leisure time.

Prep Time: 30 Mins
Cook Time: 5 Mins
Chilling Time: 3 Hrs
Total Time: 3 Hrs 35 Mins


Raspberry Coating

  • 1/2 cup cold water
  • 2 cups whipped cream, or Cold Whip
  • 3 ounces of raspberry jello powder, 1 small square
  • 1 cup of boiling water

Chocolate Coating

  • 2/3 cup granulated sugar
  • 1/2 cup half and half milk
  • 2 packs of unflavored gelatin, (1/2 oz or 14 g)
  • 2 glasses of cold water
  • 1/2 cup unsweetened cocoa powder, or 3 ounces chopped unsweetened cocoa


  • fresh mint sprigs
  • fresh raspberries


Raspberry Coating

  1. Place a 6 or 12 cup muffin tin on your work surface. Place 6 glasses of stemless wine diagonally in the glass (see note) and set aside.
  2. In a medium bowl, add 1 cup of boiling water and gelatin and stir gently for one minute until dissolved.
  3. Enter 1/2 cup cold water, then set aside to cool for 20-30 minutes until soft (with a spoon leaving scratches).
  4. Add whipped cream and beat until blended.
  5. Pour the mixture into each glass until you reach 1/4 inch below the edge.
  6. Put the glass in position, slowly lift the tray and transfer it to the refrigerator to cool for at least 2 hours to set.

Chocolate Coating

  1. In a small bowl, add half and half milk. Sprinkle gelatin on top and let stand for 2 minutes so that it blooms.
  2. Beat with cold water until combined, then add chocolate and sugar.
  3. Place the pan over medium heat and add the chocolate mixture. Heat until almost boiling, stirring constantly, and remove from heat.
  4. Set aside to cool. You may prefer to transfer to a large measuring cup for later pouring.
  5. Place the glasses on the work surface. Once the chocolate mixture is nearly lukewarm, pour it into a glass to cover the raspberry layer.
  6. Refrigerate at least another hour to set.
  7. Garnish with optional raspberries and mint.

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