Raspberry Chocolate Mousse – a delicious recipe with heavy whipping cream, sugar, egg yolks, bittersweet chocolate, raspberry liqueur, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, combine 1-1/2 cups cream and sugar; cook over medium heat until bubbles form around sides of pan. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u00b0, stirring constantly. Do not allow to boil.
2
Immediately remove from heat. Stir in chocolate, liqueur and vanilla until chocolate is melted. Transfer to a large bowl; cool slightly. Refrigerate, covered, until cold, at least 2 hours.
3
In a large bowl, beat remaining cream until soft peaks form; fold into chocolate mixture. Serve with raspberries. If desired, top with whipped cream and chocolate curls.
884
kcal
Calories
54
g
Fat
79
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
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 9 ingredients. The key ingredients include: 2-1/2 cups heavy whipping cream, divided, 1/2 cup sugar, 4 large egg yolks, 12 ounces bittersweet chocolate, chopped, and more.
Yes, Raspberry Chocolate 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.
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