This easy chocolate mousse is infused with sweet homemade raspberry juice and is insanely decadent. Topped with fresh berries and served in individual cups!
Perhaps the coolest part of this recipe is that it uses 100% whole ingredients to make a perfectly elegant easy chocolate mousse. Instead of fake flavoring, you’ll cook down raspberries, strain out all the juice, and infuse the sweet sauce into the chocolate. Full of rich chocolate flavor and great for everything from Valentine’s Day dessert to fancy dinner parties!
Components to Classic Chocolate Mousse with Raspberry
To make this easy chocolate mousse, all you need is four basic ingredients to get that perfectly smooth steakhouse-texture.
- Fresh Raspberries – Fresh raspberries lend such a natural sweetness to the mousse. However, if you only have frozen, those will work totally fine too.
- Sugar – Plain white sugar helps to highlight the natural flavors of the raspberries to create a sinful, fruity syrup.
- Chocolate Chips – We like to use dark chocolate chips for their depth of flavor, but feel free to swap in milk chocolate chips or semi-sweet chocolate chips instead.
- Heavy Whipping Cream – Heavy whipping cream will be the base for your fresh whipped cream – the binder that brings all the components together and turns the mousse super creamy!
Note: Some mousse recipes use eggs (typically egg yolks with the egg whites removed) whipped with sugar to aerate the mousse. We just use simple whipped cream in this recipe!
Tools You Need to Make Easy Chocolate Mousse
Here you’ll find some handy tools to make this raspberry chocolate mousse. If you don’t have all of them, no worries, we suggest a couple of substitutes and work arounds!
- Saucepan – To make your homemade raspberry sauce, you’ll need a heavy-bottomed saucepan.
- Fine Mesh Sieve – A thin mesh strainer will help you to remove the raspberry seeds to get a perfectly smooth mousse.
- Double Broiler – You can use a specialty broiler, or just simply place a heat-resistant bowl on top of a boiling pot of water. This will help melt the chocolate chips into a smooth consistency that can’t be reached by melting them in a microwave.
- Stand Mixer – To make homemade whipped cream, you’ll want to enlist the help of a stand mixer. You can also use a hand mixer if you have one.
- Serving Cups – Individual serving cups are perfect for making little mousse parfaits and guiding a good portion size.
Making this Easy Chocolate Mousse Recipe
Making the perfect chocolate mousse is mainly a game of technique and combining the ingredients at the right time to get that creamy, airy texture.
- Cook Down the Raspberries: First, combine the sugar and fresh raspberries in a saucepan and simmer them over medium-heat until jelly-like.
- Strain the Raspberry Sauce: Next, strain the raspberry sauce through a fine mesh sieve to separate the liquid and strain out the seeds.
- Melt the Chocolate Chips: Then, create a steam bath or use a double broiler to melt down the chocolate chips until creamy. Stir in the raspberry sauce to the melted chocolate.
- Make the Whipped Cream: Next, whisk the heavy whipping cream until it reaches stiff peaks. In small portions, fold in the whipped cream into the chocolate mixture with a spatula.
- Pipe the Mousse: Next, place the mousse in a piping bag and pip it into individual serving cups.
- Decorate the Mousse: Top the mousse with a couple of raspberries, a dusting of cocoa powder or espresso powder, or shaved dark chocolate.
- Refrigerate the Mousse: Lastly, chill the mousse in the refrigerator for a couple of hours to help it set. Dig in and enjoy!
3 Tips for Preparing Easy Chocolate Mousse
A couple of handy tips will help you prevent your mousse from turning out either too dense or too runny.
- Use extra cold heavy whipping cream. Cold heavy whipping cream emulsifies better and turns into really fluffy whipped cream. If you have to, stick it in the freezer for 10 minutes before beating it.
- Don’t over mix the heavy whipping cream. Over mixing the heavy whipping cream will cause it to fall flat. Once it reaches stiff peaks, don’t beat it anymore.
- Allow the mousse to set for a couple of hours. Give the mousse at least 2 hours to set in the refrigerator before you serve it. You can even take this to overnight if you want to prep ahead of time.
Storage Best Practices
To keep the chocolate mousse on hand for 4-5 days, keep it stored in the refrigerator. Make sure each cup is covered tightly with plastic wrap to prevent the mousse from soaking up any residual smells in the fridge.
FAQ
Why is my chocolate mousse not fluffy?
The main reason that chocolate mousse doesn’t turn out fluffy is that the whipped cream was over beaten before it was incorporated. A good mousse is only as good as the airiness of the whipped cream used to make it!
What can you use instead of heavy whipping cream in mousse?
Sadly, there isn’t another dairy ingredient that whips quite like heavy whipping cream. For best results, use a full-fat, extra cold heavy cream to get the fluffiest whipped cream possible.
Is chocolate mousse just whipped chocolate pudding?
Whipped pudding is a great way to describe the taste and texture of a chocolate mousse. However, the process to make mousse is much different that pudding.
How do you fix dense chocolate mousse?
If your mousse turned out extra dense, add a bit more whipped cream into it until it’s the texture you prefer. Start will small amounts to avoid adding too much!
Why does mousse gets watery how can you avoid it?
The main reason that mousse turns out watery is if it was made with watery whipped cream. To avoid this mistake, beat the heavy whipping cream until fluffy, stiff peaks form.
Other Dessert Recipes to Try
- Chocolate Raspberry Truffles – Chocolate & raspberry candies
- Raspberry Chocolate Roll – Chocolate & raspberry roulade cake
- Drunken Cherry Cake Roll Recipe – Cherry, chocolate, & liqueur cake
- Rum Raisins Cake Recipe – Moist spice cake
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Recipe
Ingredients
- 2 cups raspberries fresh or frozen
- 1/4 cup sugar
- 2 cups chocolate chips
- 2 cups heavy whipping cream
Instructions
- Combine the sugar with 1 1/2 cups of the raspberries in a saucepan. Over medium-low heat, bring the mixture to a simmer until it breaks down and turns jelly-like in consistency.
- Pour the raspberry mixture through a fine mesh sieve into a bowl to strain the seeds and pull out the liquid.
- Create a steam bath by filling a pot with water and covering it with a heat resistant bowl. Bring the water to a boil and place the chocolate chips into the bowl. Melt the chocolate until it's creamy.
- Stir the chocolate mixture and raspberry sauce together.
- In a standing mixer, whisk the heavy whipping cream until it reaches stiff peaks. In small portions, fold the whipped cream into the melted chocolate.
- Place the mousse into a piping bag and pipe the mousse into individual serving cups.
- Decorate the tops of the mousse cups with the remaining berries or with shaved dark chocolate. Allow the mousse cups to set in the refrigerator for a few hours before serving. Enjoy!
This chocolate mousse really was easy to make and tasted fantastic. Thanks for this easy dessert recipe!
Michele, you're welcome!
Oh, how I love chocolate & raspberry together!! The mouse is so light & creamy! It's such a pretty dessert!
I agree, I love this flavor combo too! Thank you, Kristyn!
this mousse is amazing with the tart from the raspberry and the freshness from the mint paired with the chocolate. Thank you so much for sharing
You're welcome, Jess! It's so great for parties.
Hi Nataliya do you think this recipe can be used for those little mousse desserts that are put in the silicone molds? Would really want to try in those.
Hi Irina- I know what you are referring to, but I don't think it would work.. I don't think it would stiffen up enough and work in a mold.
Can this recipe be made one day in advance ?
Yes for sure! As long as you store them in a container. They can be fresh for several days.
Natalya, thank you for this recipe. Sounds delicious. Could you please tell me approximately how many servings this recipe makes?
Thank you!
Marina
About 12 servings.
Just saw this! THIS looks like complete yumminess! I can't wait to make it 🙂
🙂 lol, totally complete 😉
I made this over the weekend and it turned out great, although i will cut the sugar in half for next time.
Thank you!
Thank you for sharing Natalia. I wonder if that would change liquid texture of you add less sugar. Let me know how it goes.
I just made this and am very disappointed.. for some reason when I started added the whipped cream into the chocolate raspberry sauce my chocolate started clumping up into huge chunks. I melted my chocolate on a waterbath and I thought I followed all of the directions? So I ended up putting my mousse thru a sieve again but I feel like after doing so the mousse isn't as fluffy as its supposed to be. So it pretty much tastes like frosting. Also how many cups is 16 oz? I looked it up and it says 3 cups.. is that correct? Another thing is how long so you simmer the raspberries for? I know you said until it has even texture but an approximate time would be helpful.
One cup = 8 ounces. So that would make it 2 cups. Raspberries is all depended on your stove, size of your pot etc. I would say 5-10 minutes of simmering. I am wondering if you added whipping cream all together or in small parts.
Oh okay idk why but I thought that chocolate chips are measured out by weight not by cups and by weight 16 oz is 3 cups. So that was the problem. I had too much chocolate. I added the cream in small parts.
Oh, i didnt even think the weight would be different than cup measurements. I will change it to cups
Oh i will have to try this!!! Sounds delish!
🙂 oh so good.chocolate lovers dream.