Chocolate Raspberry Mousse Recipes

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CHOCOLATE RASPBERRY MOUSSE



Chocolate Raspberry Mousse image

The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

2-1/2 cups heavy whipping cream, divided
1/2 cup sugar
4 egg yolks
12 ounces bittersweet chocolate, chopped
1/4 cup raspberry liqueur
2 teaspoons vanilla extract
Fresh raspberries

Steps:

  • In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.

Nutrition Facts :

CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE



Chocolate Raspberry-Mousse Candy Cake image

Inspired by candies from a box of chocolates, this cake makes a decadent Valentine's Day treat. Velvety raspberry mousse stands in stark contrast to the dark chocolate cake, which is enrobed in a snowy white chocolate ganache.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 18

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups (about 5 ounces) frozen raspberries, thawed
1 cup sugar
1/2 teaspoon kosher salt
One 1/4-ounce packet unflavored powdered gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1 pound (16 ounces) white chocolate, finely chopped or white chocolate chips
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
  • Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
  • Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
  • Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CHOCOLATE-RASPBERRY MOUSSE PIE



Chocolate-Raspberry Mousse Pie image

Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

10 whole reduced-fat graham crackers
1 egg white
2 tablespoons butter, melted
1/2 cup semisweet chocolate chips
1 envelope unflavored gelatin
1/2 cup cold water
2-1/2 cups fresh raspberries
4 ounces reduced-fat cream cheese, cubed
1/2 cup sugar
1/2 cup nonfat dry milk powder
1/2 cup ice-cold water
2 tablespoons lemon juice

Steps:

  • Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.

CHOCOLATE RASPBERRY MOUSSE CAKE



Chocolate Raspberry Mousse Cake image

This is a very elegant cake for a special occasion which I found years ago in Canadian Living magazine. It looks complicated but is actually quite easy to make. It can be served as is or with a raspberry coulis.

Provided by Irmgard

Categories     Dessert

Time 3h

Yield 1 cake

Number Of Ingredients 16

3 eggs, separated
1/3 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 cup granulated sugar
1/4 cup water
2 tablespoons raspberry liqueur
1 1/2 packages unflavored gelatin
1/4 cup water
2 (300 g) packages frozen raspberries, thawed
3/4 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons raspberry liqueur
2 cups whipping cream
4 ounces semisweet chocolate
1/4 cup whipping cream

Steps:

  • Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
  • In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
  • Fold the egg white mixture into the egg yolk mixture.
  • Sift the flour and cocoa over the egg mixture; gently fold in.
  • Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
  • Run a knife around the edge of the cake to loosen it.
  • Let cool on a wire rack.
  • Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
  • Stir in the liqueur.
  • Let cool.
  • Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
  • Puree the berries in a food processor and then strain through a sieve to remove the seeds.
  • There should be approximately 2 cups of puree remaining.
  • Transfer the puree to a separate saucepan.
  • Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
  • Stir in the liqueur; transfer to a large bowl.
  • Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
  • Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
  • Whip the cream; fold into the cooled raspberry mixture.
  • Reserve 1/2 cup for garnish.
  • To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
  • Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
  • Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
  • Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
  • Smooth the surface.
  • Refrigerate until firm, 1 to 2 hours.
  • Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
  • Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
  • Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
  • Pull a toothpick through the circles to form a spider web design.
  • Refrigerate until chilled.

CHOCOLATE-RASPBERRY MOUSSE DESSERT



Chocolate-Raspberry Mousse Dessert image

Crush and blend chocolatey sandwich cookies with butter to make the crunchy crust for this creamy Chocolate-Raspberry Mousse Dessert.

Provided by My Food and Family

Categories     Recipes

Time 3h20m

Yield 12 servings

Number Of Ingredients 6

10 vanilla creme-filled chocolate sandwich cookies, finely crushed
2 Tbsp. butter or margarine, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3/4 cup raspberry jam

Steps:

  • Combine cookie crumbs and butter in 8-inch square dish; press onto bottom of dish.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1/3 of the COOL WHIP; spread over crust.
  • Spoon jam into medium bowl; stir until smooth. Gently stir in remaining COOL WHIP; spread over pudding layer. Refrigerate 3 hours.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

RASPBERRY WHITE CHOCOLATE MOUSSE



Raspberry White Chocolate Mousse image

This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.

Provided by Stacey Walery

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 40m

Yield 16

Number Of Ingredients 6

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 ¾ cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

Steps:

  • Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
  • In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
  • In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
  • Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g

CHOCOLATE RASPBERRY MOUSSE CUPS



Chocolate Raspberry Mousse Cups image

You can garnish these little gems with whipped cream and chocolate shavings. Refrigerate any extra mousse. From "Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets" by Victoria Belanger. Chill time required as recipe states.

Provided by gailanng

Categories     Dessert

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups semi-sweet chocolate chips
2 tablespoons vegetable shortening (solid shortening like Crisco)
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup cold water
1/2 cup boiling water
1/4 cup sugar
1 1/2 cups fresh raspberries
2 cups whipped cream (1 cup heavy cream whipped)

Steps:

  • To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
  • Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
  • To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
  • Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
  • Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
  • Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

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From foodnetwork.ca


DOUBLE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - DANI'S COOKINGS
2017-03-31 In a large mixing bowl whip ⅔ cup (about 150 ml) heavy cream until very thick. In a medium heatproof bowl combine while chocolate, broken into pieces and ⅓ cup (50 ml) heavy cream. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts. Let cool for 5 minutes, while whisking gently.
From daniscookings.com


CHOCOLATE RASPBERRY MOUSSE – WITH SUGAR-FREE RECIPE OPTION
2020-04-10 Set the pan aside for 3 minutes. Meanwhile, whisk or beat the cream until it comes to stiff peaks. Stir the chocolate and raspberry puree until smooth then pour it into a large mixing bowl. Stir 1/3 of the whipped cream into the chocolate.
From hungryhappenings.com


CHOCOLATE MOUSSE WITH RASPBERRY SAUCE RECIPE | EAT SMARTER USA
1. Coarsely chop chocolate and combine with rum in a bowl set over a pan of barely simmering water. Stir until melted. Remove from heat. Separate eggs. In another metal bowl, beat egg yolks with half the sugar over pan of hot water until thick and creamy. Place bowl of melted chocolate over another bowl filled with ice water.
From eatsmarter.com


CHOCOLATE RASPBERRY MOUSSE - CPA: CERTIFIED PASTRY AFICIONADO
2017-01-30 Turn off heat but keep bowl on top of pan while we make whipped cream. Add heavy cream to bowl of stand mixer fit with the beater attachment. Beat cream on high until it forms stiff peaks. Turn off mixer and remove bowl from stand. Grab bowl with chocolate mixture. Add 1/4 teaspoon of vanilla extract.
From certifiedpastryaficionado.com


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