This decadent Layered Chocolate Mousse with Raspberry coulis is so delicious and easy!
Making a chocolate mousse doesn't have to be complicated and this recipe is the proof. With only 5 ingredients you can make a perfect layered chocolate dessert that literally everyone would love!
Why is this recipe great
Chocolate mousse is a very loved dessert but not all its versions are easy to make.
But this recipe is EASY and SIMPLE. A 5-ingredient chocolate mousse dessert, combining dark and white chocolate with irresistible raspberry coulis! A pure pleasure for the palate.
And the best part is that you don't need fresh raspberries for this recipe: frozen are good enough.
What ingredients you need
This is actually a three ingredient mousse with two ingredient topping.
For the mousse you need dark and white chocolate and heavy cream.
The remaining two ingredients: raspberries and sugar, are reserved for the topping. Simple and nice!
Preparation summary
This is a very easy dessert. To make each kind of the mousse you just need to whip part of the cream and combine it separately with the two kinds of chocolate, each one melted together with some heavy cream.
Layer the white and dark mousse into tall glasses and let cool while preparing the raspberry coulis.
To make the topping just cook the raspberries and the sugar for a few minutes. Optionally remove the seeds through a fine mesh sieve. Or leave them: the dessert will be still amazing!
The detailed steps and ingredient quantities are below the post, in the recipe card.
Recipe tips
The only challenge in this dessert is combining the cream and the chocolate. It should be straight forward but in some cases two problems might appear.
- The cream softens by the heat of the chocolate and the mixture turns liquid. This is more likely to happen with the white chocolate. In this situation place the bowl with the mixture on top of ice or cold water and start whisking vigorously. It will become thick and fluffy in no time!
- The chocolate seizes or hardens quickly into the cream and the mousse becomes grainy. In this case bring the whole mixture to the double boiler until the chocolate is melted together with the cream. Then repeat the previous step: place it on top of ice and whisk until fluffy.
Why do you need a topping
If I have to choose one fruit that pairs best with chocolate, it would be raspberries. Nevertheless if you prefer strawberries you might try with them.
Skipping the topping completely is also not the worst idea, even though for me the fruits enhance the chocolate taste. And the red makes it the best Valentine's Day dessert!
Apart from being incredibly delicious, this Chocolate Mousse with Raspberries is also very fast and easy to make. As long as your cream is whipped properly (which means to become really thick), the dessert is almost done! Then adding the chocolate to the cream and preparing the toping are easy tasks.
Seriously: even if you never made a chocolate mousse before, you will succeed with this one! It contains no eggs and doesn't require complicated techniques. It is a simple decadent pleasure in a glass, made with only 5 ingredients!
If you made this recipe, I would be really happy to receive your feedback! Let me know in the comments or tag me in Instagram!
More recipes with chocolate mousse:
- Cookie Cupcakes with Chocolate Mousse
- Poached Pears with Chocolate Mousse
- Hazelnut Mousse Cake
- Vanilla Cake Roll with Chocolate Mousse
📝 Recipe
Double Chocolate Mousse with Raspberry sauce
Ingredients
- 2 cups / 400 ml heavy cream
- 3,5 oz/ 100 g white chocolate
- 3,5 oz/ 100 g dark chocolate
- 7 oz/ 200 g raspberries, fresh or frozen
- 2 tbs sugar
Instructions
White and dark chocolate mousse:
- Before starting to prepare the mousse, refrigerate the heavy cream for 6 to 8 hours on the top rack of the fridge.
- In a large mixing bowl whip ⅔ cup (about 150 ml) heavy cream until very thick.
- In a medium heatproof bowl combine while chocolate, broken into pieces and ⅓ cup (50 ml) heavy cream. Place the bowl over a pan of gently simmering water. Stir until the chocolate melts. Let cool for 5 minutes, while whisking gently.
- With a rubber spatula carefully fold the chocolate mixture into the whipped cream until homogeneous. Spoon the prepared white chocolate mousse into glasses or ramequins, filling them about ⅓. Set aside.
- Whip another ⅔ cup (about 150 ml) until very thick.
- Following the above process, melt also the dark chocolate together with the remaining ⅓ cup (50 ml) heavy cream.
- Carefully fold the dark chocolate mixture into the whipped cream. Spoon the dark mousse in the glasses over the white mousse.
Raspberry sauce:
- In a small saucepan over medium heat combine raspberries and sugar. Whisk until the mixture starts to thicken: about 10-15 minutes.
- Spoon the prepared sauce on top of the chocolate mousse.
- Refrigerate the mouse for 2-3 hours before serving it.
Notes
- You can place the bowl and the beaters of the mixer for 15 minutes in the freezer before starting to whip the cream, in order to ensure best results.
- When combining the chocolate with the whipped cream, try first adding some of the cream to the chocolate mixture in order to temper it. Add some more, mix well and then add the whole chocolate mixture into the whipped cream.
- Optionally you could prepare the raspberry sauce right before serving and pour it hot onto the refrigerated mousse.
павел says
сметаната животинска или растителна е?
Daniela says
Здравейте Павел, сметаната е животинска с около 30% масленост.
Marcepanowy Kącik says
pyszne desery 🙂
Ралица Димова says
Страхотна идея, ще я приготвя, но бих искала да знам за колко порции са продуктите? Благодаря!
Daniela says
Здравейте Ралица!
Извинявам се за пропуска: за 4 порции са продуктите. Ако решите да използвате по-големи чаши, може и 3 да се получат 🙂
Радвам се, че ви е харесала рецептата!
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