Chocolate Purses With Raspberry Rhubarb Mousse

Name: Chocolate Purses With Raspberry Rhubarb Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rhubarb raspberry Mousse; 1 1/2 c Fresh or frozen rhubarb about 1/2 lb. finely diced; 1/3 c Sugar; 1 ts Unflavored gelatin; 1/4 c Sour cream; 1/2 c Fresh raspberries; 1/2 c Heavy cream, well chilled; Raspberry Sauce; 2 c Fresh raspberries; 5 tb Confectioner's sugar; Molding Chocolate; 7 oz Semisweet chocolate, grated; 2 oz Unsweetened choclate, grated; 1/4 c Light corn syrup; 1 1/2 ts Rum or cognac; Confectioner's sugar, for kneading and rolling; Preparation-Combine rhubarb/ sugar in a med pan Cover/simmer over low 8-10 mins until rhubarb is very soft.Puree. Put puree in med plastic mixing bowl/set aside Put 2 TBLS cold water in small pot s…

Bake this irresistible Chocolate Purses With Raspberry Rhubarb Mousse at home. Made with Rhubarb, Sugar, Unflavored gelatin and Sour cream. Easy step-by…

This Chocolate Purses With Raspberry Rhubarb Mousse relies on simple, everyday ingredients such as rhubarb raspberry mousse, c sugar, ts unflavored gelatin and c sour cream. It comes together quickly and makes 4 servings, at about 977 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate Purses With Raspberry Rhubarb Mousse delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Rhubarb raspberry Mousse
1 1/2 c Fresh or frozen rhubarb about 1/2 lb. finely diced
1/3 c Sugar
1 ts Unflavored gelatin
1/4 c Sour cream
1/2 c Fresh raspberries
1/2 c Heavy cream, well chilled
Raspberry Sauce
2 c Fresh raspberries
5 tb Confectioner's sugar
Molding Chocolate
7 oz Semisweet chocolate, grated
2 oz Unsweetened choclate, grated
1/4 c Light corn syrup
1 1/2 ts Rum or cognac
Confectioner's sugar, for kneading and rolling
Preparation-Combine rhubarb/ sugar in a med pan Cover/simmer over low 8-10 mins until rhubarb is very soft.Puree. Put puree in med plastic mixing bowl/set aside Put 2 TBLS cold water in small pot sprinkle gelatin over. Set aside/soften 5mins. Heat mixture over low swirl until gelatin is dissolved/ no grains remain. Stir gelatin into pureed rhubarb/allow to cool Then fold sour cream/berries into puree In chilled bowl, whip cream at high until soft peaks. Do not overbeat Gently fold cream into fruit mix with rubber spatula. Cover mousse/refrig until set abt 4 hours. SAUCE: Combine berries and conf.sugar in small pan. Cook over low until berries are soft, about 3-4 mins. Puree. Strain through fine-strainer into small bowl Discard seeds Stir 2 TBLS cold water into suace to thin Refrige. PREPARE CHOCOLATE: Microwave chocolates on high until melted Add corn syrup and liquor.Mix choc strongly untilit thickens/leaves sides of bowl to form soft mass. The stirring should take MAX one min. do n

1
Level choc with spatula. Cover choc with 2nd sheet of wrap same size as first Using a rolling pin, roll chocolate into a rectangle 10 by 15 inches and 1/16 inch thick. Leaving choc still covered, set aside at room temp for 30-45 minutes to prtially set. Repeat with remaining chocolate. When choc is partially set, it should be no longer wet by still very pliable. If still too wet to handle, let it sit for abt 5 mins more but do not allow to harden or it will be difficult to knead. Remove wrap from 1 sheet of choc Generously dust work surface with powdered sugar. Gather choc into a ball. If choc has dried out and cracks don't be concerned, choc will soften and come togther again after kneading. Knead it briefly, pressing it into sugar as you knead, until soft and not sticky. If it feels sticky, knead in little more sugar. The molding choc should feel soft and smooth.
2
Divide choc in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape remaining sheet of choc.in same manner, for total of 4 choc balls.
3
ASSEMBLE PURSES: Brush off choc crumbs on work surface the surface should be dry or the choc will stick. Lightly dust rk surface and a rolling pin with confecsugar. Slightly flatten one choc ball and roll it out into a circle abt 9 inches diameter. Be sure to lift choc from time to time and dust surface under w/ little more sugar to prevent choc from sticking.
4
Place abt 1/3 cup of mousse in center of chocolate circle. Gather sides up to enclose filling. Pinch purse at the neck to seal in mousse, allowing top edges of purse to fan out. Transfer to platter, cover with wrap, and refrig.Repeat rolling and filling remaining choc.to make 3 more purses. Cover and refrig. until ready to serve.
5
TO SERVE: Place a chocolate purse on each chilled plate and spoon raspberry sauce around it.

977

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Rhubarb raspberry Mousse, 1 1/2 c Fresh or frozen rhubarb about 1/2 lb. finely diced, 1/3 c Sugar, 1 ts Unflavored gelatin, and more.

Yes, Chocolate Purses With Raspberry Rhubarb Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
977 kcal
Category
Baking & Desserts

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