- 1 envelope unflavored gelatin
- 2 cups fresh or frozen raspberries
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- calories 431
- fat 31 g
- satfat 19 g
- protein 4 g
- carbohydrate 41 g
- fiber 4 g
- cholesterol 82 mg
- sodium 28 mg
How to Make It
Make mousse: In a bowl, mix gelatin into 3 Tbsp. cold water. Let stand to dissolve.
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.
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.
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.