Raspberry Chocolate Mousse
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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 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)!
Along with this Raspberry Chocolate Mouse, a few other popular chocolate recipes include Chocolate Covered Cheesecake Bites, Chocolate Covered Strawberry Hearts, Oreo Truffles, Melting Chocolate Balls, Chocolate Covered Oreo Balls, and Chocolate Bowls.
The best part about this fabulous dessert? You can make it ahead of time and get your prep out of the way days in advance just like with our Strawberry Chocolate Mousse.
Serving Glasses For Raspberry Chocolate Mousse
The choice of serving glasses is important for this recipe. We used 15-ounce stemless wine glasses, which are about 1 3/4 cups and makes 3-4 large servings.
Some of you said you prefer small servings, and you can definitely use 9-ounce glasses to get 7-8 servings or 5-ounce glasses for 10-12 servings. Just beware you’ll need extra muffin tins to hold the additional glasses for pouring.
How to Make Raspberry Chocolate Mousse
The raspberry layer is made first and allowed to set in the fridge while you make the chocolate layer. While there’s only about 30 minutes of total prep time, count on several hours of chilling time.
Start by making raspberry jello by combining raspberry jello powder and boiling water in a mixing bowl. You want to stir slowly for a few minutes to ensure it’s completely dissolved.
The jello is ready when it’s soft setting, meaning there are streaks when you run a spoon through it, typically after an hour or so. Add whipped cream or Cool Whip and whisk together until smoothly combined:
The resulting mixture should be thick, but pourable. Set the stemless wine glasses on the diagonal in a muffin pan, stabilizing with a kitchen towel or paper cups underneath. Then fill to within a 1/4 inch of the rim:
Once the glasses are filled, you want to slowly life up the muffin pan and transfer it to the fridge to chill for at least two hours.
While the raspberry mousse is chilling, you can start making the chocolate mousse layer. Whisk together half and half milk, gelatin, water, cocoa powder and sugar. Then heat until barely boiling to activate the gelatin before allowing it to cool.
Place the glasses on a flat work surface and then pour in the chocolate mixture to cover:
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.
Watch How To Make Raspberry Chocolate Mousse:
Note we’ve updated the chocolate layer ingredients slightly from the video for improved texture.
Raspberry Chocolate Mousse (with Video)
Ingredients
Raspberry Layer
- 3 oz raspberry jello powder, 1 small box
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups whipped cream, or Cool Whip (see note)
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 for 20-30 minutes until soft-setting (a spoon run through it leaves streaks behind).
- 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 barely 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!
Notes
Please read our nutrition disclaimer.
More chocolate mousse recipes:
Editor note: Originally published on 5/9/2017 with an updated recipe and video on 2/2/2018.
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amazing results
Hi Chloe, Thanks for your review and glad you enjoyed!
The chocolate didn’t have any flavor. Would have been better to use a chocolate mousse package . Also when pouring the chocolate in the glass it made the raspberry separate some and float into the chocolate . It took a really long time for 1st layer to chill enough to add 2nd layer. Won’t make again.
Hi Nancy, Thanks for your feedback. It’s possible the raspberry jello didn’t soft-set enough before mixing in the cream. Not sure why the chocolate layer had no flavor unless it was old cocoa. So sorry to hear it didn’t work for you.
Can you put the jello mixture in the frig to speed up the cooling process?
Yes, you can put it in the fridge for 10 to 15 minutes until the jello is half set.
So pretty!. I can’t wait to try it.
Hello, my rasperry layer turned out perfect (as per instructions), but the cocoa seemed to be too much in the chocolate layer, had to double the sugar amount and still wasn’t good enough…
Also, can you help with vegetarian gelatin substitutes’ measurements? like carrageean?
Hi Bhoomika, Thanks for your review. You can use agar agar powder as a direct substitute for gelatin for a vegan option. 🙂
how would you make the chocolate layer white
Could you tell me how many tsp in a package of gelatin and what is the conversion of a sheet of gelatin to powder one? Thanks.
Hi Suporn, Thanks for your question. Please refer to this post for the conversion details: https://tipbuzz.com/mango-panna-cotta/ Hope that helps!
Is there a possibility that that both melts and mix. Under what condition can this happen and can this be kept in the freezer?
amazing
Only the top of the chocolate side became mousse. The bottom two thrids was dense like pudding. Did I put it in the cups too hot? How can I get all of it fluffy?
Hi Amanda, It’s a pudding style mousse, so is more creamy than fluffy. Hope you enjoyed it 🙂
Hi a
I am from the U.K and we don’t have unflavoured jello anything I can use in place of it.
Thank you
Hi Rahima, if you search “unflavoured gelatin” on Amazon UK, you should be able to find it 🙂 Please let me know if you still have trouble 🙂
How long is the chill time? Because its not listed in the video or in the recipe.
Hi Alexis, It’s in the recipe steps: 2+ hours for the raspberry layer and 1+ hour for the chocolate layer. 🙂
So is it 2 tsp of unflavored gelatin or 2 packets? The recipe still says 2 packets even though you replied to another comment that you’d updated it to say 2 tsp? I hope to make this tomorrow and want to be sure.
Hi Misty, the recipe is correct with 2 packets of unflavored gelatin. Thanks 🙂
Couldn’t get passed the raspberry. The jello and whip cream would not combine. Almost looks like it curdles. Thought my sister did something wrong because she tried it before me, but the same thing happened
Hey Janice, Sorry to hear … the reason for the separation is the jello needs to be soft-setting, or just starting to thicken up. Then you whisk in the Cool Whip or whipped cream and it’ll bind together. If the jello mixture is still watery, there’s a risk of separation. 🙁
Hi there, the recipe has the correct amounts – thanks 🙂
In the original recipe, I could swear you used bar chocolate as well as or perhaps instead of the cocoa powder (I think it was both). The chocolate layer was absolutely delicious in that first recipe, and using just the cocoa powder doesn’t seem like it will give the same richness to the chocolate layer. Am I crazy or did you change that? If so, are the results the same? I want to make this again, and unfortunately I can’t find the copy I printed out of the first recipe.
Hey Cindy, Thanks for your note and rest assured you’re not crazy — the original recipe and video did have chopped unsweetened chocolate! Since some people were having trouble we simplified by using cocoa powder instead. However, you can still use 3 ounces of unsweetened chocolate instead of the cocoa to achieve the same result. I’ll add a note to the recipe for you ?
Thank you for the reply. I had to make this before I got your reply, so I used the unsweetened cocoa powder AND chopped up 1/2 bar of bittersweet dark chocolate (85% cocoa) and added it after cooking the chocolate mixture on the stove so it melted in. It turned out great.
That’s awesome Cindy, congrats and so glad to hear. Thanks for letting know 🙂
Hello, am lost now. I can’t find the updated recipe. Can you copy and paste it here as a reply or maybe send me an email on mdihess@yahoo.com
Hi Cindy, So sorry about that, I’ve made some updates to the recipe and re-tested it. It should be soften the gelatin in 1/2 cup half and half. 🙂
Why did my raspberry jello and whipped cream seperate? It mixed well together and after I poured it and put in the fridge it seperated with jello on bottom and pink creamy texture on top.
Hi Lo, It’s either because the jello mixture was still too hot, or the cream was not whipped to stiff peaks? If you whisk the jello and cream together, they should not separate…
how do I store these for later?
Just cover them with plastic wrap and store in the fridge – that’s it 🙂
can these be made in disposable clear plastic dessert cups? How do you think they will hold up?
Haven’t tried it but should hold up fine!
Can this be made a day or two in advance or is it best if freshly made?
Thanks for asking. It’s definitely ok to make a day or two in advance, and the flavor intensifies so it’s even yummier ?
In the recipe ingredients it’s listed half and half milk, in the video it says heavy cream?
Hi Nola, Thanks for checking. You can use either, but heavy cream will give a thicker texture 🙂