This easy and delicious Double Chocolate Mousse with Raspberry sauce is made with only 5 ingredients! Find the recipe at daniscookings.com
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Double Chocolate Mousse with Raspberry sauce

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4

Ingredients

Instructions

White and dark chocolate mousse:

  • Before starting to prepare the mousse, refrigerate 300 ml of the heavy cream for 6 to 8 hours in the top rack of the fridge. For best results place also the bowl and the beaters of the mixer for 15 minutes in the freezer.
  • In a large mixing bowl whip 150 ml heavy cream until very thick.
  • In a medium heatproof bowl combine while chocolate, broken into pieces and 50 ml heavy cream (not refrigerated). Place the bowl over a pan of gently simmering water. Stir until the chocolate melts.
  • With a rubber spatula carefully fold the chocolate mixture into the whipped cream until homogeneous. Spoon the prepared white chocolate mousse into glasses and set aside.
  • Whip the rest of the cold heavy cream (150 ml) until very thick.
  • Following the above process, melt also the dark chocolate together with the remaining 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 or pour the prepared sauce on top of the chocolate mousse.
  • Refrigerate the mouse for 2-3 hours before serving it.

Notes

Optionally you could prepare the raspberry sauce right before serving and pour it hot onto the refrigerated mousse.
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