Raspberry Mousse

Contributed by: Chef Eric LeVine

Raspberry Mousse

Recipe type: Yield: Prep time: Cook time: Total time:

Love is in the air. With Valentine’s Day around the corner, there’s no better way to say “I Love You” than through food. For dessert – a decadent Raspberry Mousse that’s tasty on its own or pairs well with fruit or angle cake.


1            Envelope unflavored gelatin

3 T         Water – cold

2 C         Raspberries – fresh or frozen

1/2 C      Sugar

1 1/2 C   Heavy cream

1 t          Vanilla

6 T          Semi-sweet chocolate chips

1/2 T       Shortening (to thin the chocolate)


  1. In a small bowl, mix gelatin with 3 Tbsp. cold water. Let stand to dissolve & solidify.
  2. Combine raspberries and sugar in a medium saucepan; cook over medium-low heat, stirring, until sugar dissolves and mixture is warm, about 5 minutes.
  3. Stir in gelatin until it melts/dissolves. Pour mixture into a bowl to cool and set aside.
  4. Combine heavy cream and vanilla in the bowl of a stand mixer. Using the whisk attachment, whip cream until soft peaks form. Gently fold in raspberry mixture.
  5. Spoon mousse into 6 dessert goblets. Lightly cover with plastic wrap; refrigerate until set, at least 2 hours or up to 2 days in advance.
  6. Before serving, melt chocolate with the shortening in a small bowl using short bursts in the microwave. Pour melted chocolate into a zip-top bag and cut off the corner. Drizzle the chocolate over the top of the set mousse.
  7. Garnish with a couple of fresh or frozen raspberries.

Published on by

Print Friendly, PDF & Email