Raspberry Mousse with Quick Chocolate Sauce
Photo: Ryan Benyl; Styling: Stephana Bottom
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Chill: 2 Hours
Amount per serving
- Calories: 431
- Fat: 31g
- Saturated fat: 19g
- Protein: 4g
- Carbohydrate: 41g
- Fiber: 4g
- Cholesterol: 82mg
- Sodium: 28mg
- 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.
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Raspberry Mousse with Quick Chocolate Sauce Recipe at a Glance
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