Raspberry Mousse with Quick Chocolate Sauce

Raspberry Mousse with Quick Chocolate SauceRecipe
Photo: Ryan Benyl; Styling: Stephana Bottom

Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 5 Minutes
Chill: 2 Hours

Nutritional Information

Calories 431
Fat 31 g
Satfat 19 g
Protein 4 g
Carbohydrate 41 g
Fiber 4 g
Cholesterol 82 mg
Sodium 28 mg


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


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

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.

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.

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.