Easy Raspberry And Chocolate Mousse

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Raspberry Chocolate Mousse is an elegant, no-bake dessert you can make-ahead and serve in stemless wine glasses for a stunning presentation. Each layer is velvety smooth and creamy and so delicious! Perfect for Valentine’s Day, Mother’s Day or any special occasion.

Easy Raspberry And Chocolate Mousse
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Raspberry Mousse
  • 3 oz raspberry jello powder 1 small box
  • 1 cup boiling water
  • ½ cup cold water
  • 2 cups whipped cream or Cool Whip
  • Chocolate Mousse
  • 2 tsp unflavored gelatin powder almost 1 packet
  • 2½ cups half and half milk divided
  • ¼ cup sugar
  • 6 oz semi-sweet chocolate chopped
  • Serving
  • fresh berries optional
  • fresh mint sprigs optional
  1. Raspberry Mousse
  2. To a medium bowl, add 1 cup of boiling water and gelatin and stir slowly for one minute until dissolved.
  3. Stir in ½ cup cold water and then set aside to cool.
  4. Meanwhile, place a 6 or 12 cup muffin tin on a work surface. Set 6 stemless wine glasses on the diagonal in the cups, using a hand towel in between to help secure if necessary.
  5. Once the gelatin mixture is lukewarm, stir in the whipped cream until blended.
  6. Pour the raspberry mixture in to about ¼ inch below the rim of each glass.
  7. Keeping the glasses in position, carefully lift the tray to the fridge to chill for one hour.
  8. Chocolate Mousse
  9. To a small bowl, add ½ cup of half and half. Sprinkle gelatin on top and set aside for 5 minutes to bloom.
  10. Place a medium saucepan over low-medium heat. Add in remaining 1½ cups of half and half with the sugar and heat to almost boiling stirring regularly.
  11. Remove saucepan from heat and add in gelatin mixture and semisweet baking chocolate, whisking slowly for a minute or two until smooth.
  12. Set aside to cool for about 10 minutes.
  13. Assembly
  14. Remove the raspberry mouse from the fridge and place glasses on a flat work surface.
  15. When the chocolate mixture is lukewarm, pour it slowly into each glass until the raspberry mousse is covered.
  16. Chill one more hour to set.
  17. Garnish with optional raspberries and mint. Serve and enjoy!