Dark Chocolate Raspberry Mousse

This surprisingly easy mousse recipe has a chocolate crumb crust, rich, creamy dark filling with a raspberry surprise hidden in the center. Top with some delicious raspberry sauce and try not to eat the entire batch.

AuthorMackieDifficultyBeginner

Crust
 1 ½ cups Chocolate wafer cookies, crushed
 6 tbsp Butter, melted
Mousse
 8 oz 70% Chocolate
 ½ cup Heavy cream
 1 tsp Vanilla
 6 Fresh raspberries
Raspberry Sauce
 2 ½ cups Frozen raspberries, divided
 ¾ cup Sugar
 ½ cup Water
 ½ tsp Vanilla
 2 tsp Cornstarch
 2 tbsp Water
 1 tbsp Butter

Crust
1

Combine the melted butter and crushed cookies in a bowl. Scoop a tablespoon into each muffin well. Chill.

Mousse
2

In a small saucepan, heat the milk until just simmering. Pour the hot milk over the dark chocolate and let stand for 10 minutes. Add the vanilla and stir the mixture until smooth (I microwaved the bowl to eliminate any lingering chocolate pieces.) Set aside to cool for an hour at room temperature.

3

Then beat the mixture at medium speed until it gets thick and lighter in color. Spoon into a pastry bag and set a single raspberry in the center of the crust. Pipe the truffle mixture into the crust. Refrigerate for until the chocolate sets.

Raspberry Sauce
4

In a saucepan over medium heat, add 1 1/2 c raspberries, sugar, and water; stir until the sugar dissolves. Heat the mixture until it boils, stirring often. Reduce heat and add the vanilla.

5

In a small bowl, combine the cornstarch and water, mixing well. Pour the mixture into the gently boiling raspberry sauce and stir for 4 minutes over medium low heat until the mixture begins to thicken. Remove the pan from heat and add the butter, stirring until the butter has completely melted. Allow the mixture to sit for 15 minutes, thickening.

6

Then add the reserved 1 c of raspberries, stirring them into the mixture. Spoon the sauce over the desserts and fall in love. Refrigerate leftover sauce. Use leftovers on pancakes, pour over ice cream, spread on top of cheesecake- whatever you want!

Ingredients

Crust
 1 ½ cups Chocolate wafer cookies, crushed
 6 tbsp Butter, melted
Mousse
 8 oz 70% Chocolate
 ½ cup Heavy cream
 1 tsp Vanilla
 6 Fresh raspberries
Raspberry Sauce
 2 ½ cups Frozen raspberries, divided
 ¾ cup Sugar
 ½ cup Water
 ½ tsp Vanilla
 2 tsp Cornstarch
 2 tbsp Water
 1 tbsp Butter

Directions

Crust
1

Combine the melted butter and crushed cookies in a bowl. Scoop a tablespoon into each muffin well. Chill.

Mousse
2

In a small saucepan, heat the milk until just simmering. Pour the hot milk over the dark chocolate and let stand for 10 minutes. Add the vanilla and stir the mixture until smooth (I microwaved the bowl to eliminate any lingering chocolate pieces.) Set aside to cool for an hour at room temperature.

3

Then beat the mixture at medium speed until it gets thick and lighter in color. Spoon into a pastry bag and set a single raspberry in the center of the crust. Pipe the truffle mixture into the crust. Refrigerate for until the chocolate sets.

Raspberry Sauce
4

In a saucepan over medium heat, add 1 1/2 c raspberries, sugar, and water; stir until the sugar dissolves. Heat the mixture until it boils, stirring often. Reduce heat and add the vanilla.

5

In a small bowl, combine the cornstarch and water, mixing well. Pour the mixture into the gently boiling raspberry sauce and stir for 4 minutes over medium low heat until the mixture begins to thicken. Remove the pan from heat and add the butter, stirring until the butter has completely melted. Allow the mixture to sit for 15 minutes, thickening.

6

Then add the reserved 1 c of raspberries, stirring them into the mixture. Spoon the sauce over the desserts and fall in love. Refrigerate leftover sauce. Use leftovers on pancakes, pour over ice cream, spread on top of cheesecake- whatever you want!

Dark Chocolate Raspberry Mousse

Thanks to Food Network for the mousse recipe and thanks to Tastes of Lizzy T for the raspberry sauce recipe!

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published. Required fields are marked *