Raspberry Chocolate Mousse (with Video)
This 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!
Servings: 6 servings
Calories: 209kcal
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!
Video
Notes
If using whipping cream, you'll need 1 1/2 cups of liquid cream whipped to stiff peaks.
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.
Nutrition
Calories: 209kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 164mg | Fiber: 2g | Sugar: 23g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg | Net Carbs: 39g