ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry Mousse with Quick Chocolate Sauce

Photo: Ryan Benyl; Styling: Stephana Bottom
Prep time 15 mins
Cook time 5 mins
Chill time 2 hrs
Yield Serves 6

Ingredients

  • Mousse:
  • 1 envelope unflavored gelatin
  • 2 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • Sauce:
  • 6 ounces bittersweet or semisweet chocolate, finely chopped

Nutrition Information

  • 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

  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.