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Rich Dark Chocolate Mousse with Raspberries

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Rating: 3   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  4 Hours 45 Minutes
  6 servings
For an interesting variation, omit the coffee and berries. Instead, add 3/4 teaspoon peppermint extract to the melted chocolate mixture and top the finished chilled mousse with whipped cream and chocolate shavings.
5 tablespoons unsalted butter
2/3 cup whipping cream
1/2 cup sugar
4 large egg yolks
1 teaspoon instant coffee granules
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 teaspoons vanilla extract

4 large egg whites

Two 1/2-pint baskets fresh raspberries
6 teaspoons seedless raspberry jam, stirred to loosen
Melt butter in heavy medium saucepan over medium-low heat. Whisk in cream, 1/4 cup sugar, yolks and coffee powder. Stir with wooden spoon over medium-low heat until custard thickens slightly (do not boil), about 2 minutes. Remove from heat; add chocolate and vanilla; whisk until melted. Cool to barely lukewarm, about 30 minutes.

Using electric mixer, beat whites in large bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar and beat until stiff. Gently pour chocolate mixture over whites; fold together. Divide 1 basket berries among 6 wine glasses. Drizzle each with 1 teaspoon jam. Spoon mousse over, dividing equally (about 3/4 cup each). Gently top with remaining berries. Cover and refrigerate until set, at least 4 hours or overnight.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 497
Fat. Total: 31g
Fiber: 3g
Carbohydrates, Total: 53g
Sodium: 65mg
% Cal. from Fat: 56%
Cholesterol: 197mg
Protein: 7g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Barbara Reviewed: 08/18/2009
I was looking for a no-bake chocolate filling for a piecrust I'd just made with crushed animal crackers, sugar and butter. I decided that this looked easier than any other recipe I've used. I made it with the last of a 10 pound block of Trader Joe's Belgian extra dark sweet chocolate and used one teaspoon vanilla, one teaspoon almond extract. Amazingly quick, absolutely delicious with perfect texture. Next time I might try flavoring it with orange zest or extract.
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