Prep Time
15 Mins
Cook Time
5 Mins
Chill Time
2 Hours
Yield
Serves 6
Photo: Ryan Benyl; Styling: Stephana Bottom

How to Make It

Step 1

Make mousse: In a bowl, mix gelatin into 3 Tbsp. cold water. Let stand to dissolve.

Step 2

Combine raspberries and sugar in a medium pot; cook over medium-low heat, stirring, until sugar dissolves and mixture is warm, 5 minutes. Stir in gelatin until blended. Pour into a bowl and set aside to cool.

Step 3

Combine cream and vanilla in a large bowl; whip until cream holds soft peaks. Gently fold in raspberry mixture. Spoon mousse into 6 dessert goblets. Lightly cover with plastic wrap; refrigerate until set, at least 2 hours or up to 2 days.

Step 4

Make sauce: Combine chopped chocolate and 3 Tbsp. water in a microwave-safe bowl; microwave on high until chocolate is melted, 1 minute. Whisk until smooth. Cool slightly and drizzle over mousse before serving.

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