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No Bake Raspberry Chocolate Mousse: A Decadent Dessert Recipe You’ll Love

This No-Bake Raspberry Chocolate Mousse features a luscious chocolate mousse layered with a vibrant raspberry puree, creating a perfect balance of rich and refreshing flavors. Easy to make and elegant in presentation, it’s an ideal dessert for any occasion.

  • Total Time: 160 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • Mint leaves (for garnish, optional)

Instructions

  1. In a small saucepan, combine the chopped semi-sweet chocolate, unsalted butter, and milk. Place the saucepan over low heat.
  2. Stir the mixture continuously until the chocolate and butter are completely melted and smooth, about 3-5 minutes. Be careful not to let it burn!
  3. Once melted, remove the saucepan from the heat and let it cool for about 10 minutes.
  4. In a large mixing bowl, pour in the heavy whipping cream. Chill the bowl in the freezer for about 10 minutes before using.
  5. Add the powdered sugar and vanilla extract to the cream.
  6. Using an electric mixer, beat the cream on medium-high speed until soft peaks form, about 3-5 minutes. Avoid over-whipping.
  7. Gently fold in about one-third of the whipped cream into the cooled chocolate mixture using a spatula.
  8. Add the remaining whipped cream in two additions, folding gently until no white streaks remain.
  9. Taste the mousse and add more powdered sugar if desired, folding it in gently.
  10. In a blender or food processor, blend the fresh raspberries until smooth. Strain through a fine-mesh sieve if you prefer a seedless layer.
  11. In a small saucepan, heat the raspberry puree over medium heat. Add a tablespoon of sugar if desired, and stir until dissolved. Simmer for about 5 minutes until slightly thickened.
  12. Remove from heat and let the raspberry mixture cool completely.
  13. In serving glasses or bowls, add a layer of chocolate mousse at the bottom.
  14. Add a layer of cooled raspberry puree on top of the chocolate mousse.
  15. Repeat the layers until the glasses are filled, finishing with a layer of chocolate mousse.
  16. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.

Notes

  • For a more elegant presentation, use a piping bag to layer the mousse and raspberry puree.
  • Garnish with fresh raspberries and mint leaves before serving for an extra touch.
  • Author: Aria
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes