Go Back
–+ servings

Raspberry Chocolate Mousse

Discover the perfect summer treat with our Raspberry Chocolate Mousse Cake. No-bake, gluten-free, and bursting with rich chocolate and tangy raspberries. Ideal for any occasion!
Print Recipe Pin Recipe
Prep Time 25 minutes
Resting Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 75 g whipping cream
  • 300 g raspberries
  • 4 pieces eggs
  • 250 g dark chocolate
  • 80 g sugar
  • 1 packet gelatin

Equipment

  • Double boiler or microwave-safe bowl
  • Large mixing bowl
  • Electric mixer
  • Small bowl for soaking gelatin
  • Mousse mold or springform pan

Method
 

  1. Melt the dark chocolate using a double boiler or microwave; set aside to cool slightly.
  2. Separate the egg whites from the yolks and beat the yolks with sugar until pale and fluffy.
  3. Gently fold the melted chocolate into the egg yolk mixture until smooth.
  4. Beat the egg whites in a clean bowl until stiff peaks form, then fold into the chocolate mixture.
  5. Soak the gelatin in cold water, then dissolve in warm water before adding to the mousse mixture.
  6. Mash the raspberries in a bowl and gently fold them into the mousse mixture.
  7. Pour the mousse into a mold, cover with plastic wrap, and refrigerate for at least 4 hours until set.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 125mgSodium: 30mgPotassium: 150mgFiber: 3gSugar: 15gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Consider adding a tablespoon of vanilla extract to enhance the flavors. For a richer chocolate flavor, add a pinch of espresso powder. Use a silicone mold for an elegant presentation. Garnish with fresh raspberries and a sprinkle of cocoa powder before serving. Store the mousse in the refrigerator for up to 3 days or freeze for up to 2 months.
Tried this recipe?Let us know how it was!