Two tone desserts can be so much fun, and serving them in stemless wine glasses is our fave. So we combined two unforgettable flavors in this yummy raspberry and chocolate mousse. Serve it for an elegant recipe for Mother’s Day, Valentine’s Day or any other special occasion.
Both the raspberry and chocolate mixtures are held together with gelatin to hold it in position. No need to spend time with egg whites or corn starch. So you mix whipped cream in with raspberry jello mix:
While the mousse is firming up, you can get your glasses ready. We suggest 15-ounce stemless wine glasses like these ones. Get two 6-cup muffin tins or a 12-cup tin to hold the glasses on the diagonal for pouring.
You may need some paper baking cups underneath each glass to hold the angle. Note the angle doesn’t need to be identical for each cup — it’s actually more interesting to have some variation! Just fill to within a 1/4 inch of the rim if possible.
The gelatin helps the mousse to behave more like a similar panna cotta dessert, so all it needs is 30-60 minutes in the fridge to set.
Meanwhile you can make the chocolate mousse in a saucepan using gelatin or agar agar, half and half milk, a bit of sugar and semisweet chocolate. When its ready, place the glasses on a flat surface and pour:
We used semisweet chocolate, but serious chocoholics may prefer to use dark baking chocolate. Once the chocolate is in, carefully put the glasses back into the fridge to let the chocolate set. When you’re ready to serve, you can garnish with a few berries and you’re good to go!
This is definitely a fun dessert to eat too, as you get to work through two layers of yumminess. Enjoy!
Watch our video tutorial to see how to make it:
Easy Raspberry And Chocolate Mousse (with Video)
- 3 oz raspberry gelatin powder
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups whipped cream or whipped topping
- 1/2 oz unflavored gelatin powder 2 packets
- 2 cups half and half milk divided
- 1/4 cup sugar
- 6 oz semisweet baking chocolate chopped
- fresh berries for serving optional
To 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 set aside to cool.
In another medium bowl, whip cream until stiff. Once the gelatin mixture is lukewarm, stir in the whipped cream until blended.
Using a standard muffin tin, set 6 stemless wine glasses on the diagonal.
Pour the raspberry mixture in to about 1/4 inch below the rim of each glass.
Keeping the glasses in position, carefully lift the tray to the fridge to chill for one hour. Meanwhile, make the chocolate mousse.
To a small bowl, add 1/2 cup of half and half milk. Sprinkle gelatin on top and set aside.
To a medium saucepan, add the remaining 1 1/2 cups half and half and sugar. Stir over medium heat until almost boiling.
Remove saucepan from heat and whisk in gelatin mixture and semisweet baking chocolate for several minutes until smooth.
Remove the raspberry mouse from the fridge and place glasses on a flat work surface.
When the chocolate mixture is lukewarm, pour it slowly into each glass until the raspberry mousse is covered.
Chill one more hour to allow the chocolate mousse to set. Garnish with optional raspberries. Serve and enjoy!
For another fun two-tone dessert using the same technique, try our delicious Mango Panna Cotta recipe: