Raspberry Chocolate Mousse
So, I kind of have this thing about uncooked egg-whites.
I don’t like them.
I don’t like them because they’re not cooked, and it freaks me out.
I also like cooking shortcuts. Why do something the hard way if there’s an equally correct, easier way? I believe that a mousse made with whipped cream is just as valid as a mousse made with raw egg whites. Also, it gives me an excuse to eat whipped cream.
What do you think?
If you ask Jeff, he will tell you that every time I sat down to eat this mousse, I said out loud “this is soooooo good!” I think that’s because the combination of raspberry and chocolate is pure magic. This is a flavor combination that has been mingling together for hundreds if not thousands of years. It’s hard to screw up, because it’s a marriage made in food heaven. This recipe is easy to make that there’s really no reason that it shouldn’t be in your fridge at all times. It’s a low-carb dessert that had just a little bit of refined sugar.
Not a raspberry-chocolate fan? First, I feel sorry for you. Second, substitute another fruit, or leave it out all together. Enjoy!!!
Raspberry Chocolate Mousse
Ingredients:
Whipped Cream (1 pint whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla)
1 cup raspberries
1/4 cup cocoa powder
1 teaspoon vanilla
2 tablespoons milk
1. Make the whipped cream according to this recipe.
2. Add the raspberries, cocoa, vanilla, and milk to a bowl and beat with an electric mixer until fairly smooth and well combined.
3. Slowly fold the whipped cream into the raspberry-chocolate mixture, preferably in three parts, until it is well combined. The reason that you want to do this slowly is to keep the integrity of the whipped cream. Fold, DO NOT STIR. If you stir, it will release the air that’s been added to the whipped cream and cause it to flatten, creating a soupy mousse – and that’s gross.
- Whipped Cream (1 pint whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla)
- 1 cup raspberries
- 1/4 cup cocoa powder
- 1 teaspoon vanilla
- 2 tablespoons milk
- Make the whipped cream according to this recipe.
- Add the raspberries, cocoa, vanilla, and milk to a bowl and beat with an electric mixer until fairly smooth and well combined.
- Slowly fold the whipped cream into the raspberry-chocolate mixture, preferably in three parts, until it is well combined. The reason that you want to do this slowly is to keep the integrity of the whipped cream. Fold, DO NOT STIR. If you stir, it will release the air that’s been added to the whipped cream and cause it to flatten, creating a soupy mousse – and that’s gross.
What kind of mousse do you prefer? Traditional or Easy? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.
I love it when I read a recipe and find I already have all the ingredients! This is so happening, looks yum! ps. was there supposed to be a link to the whipped cream recipe in step 1? Thanks! 😉
I love it when I already have all the ingredients to a recipe too! 🙂 If the link wasn’t there/working before, it is now. If you still can’t find it, I’ve listed it under the desserts in my recipes section. (Sorry for the late reply.) Let me know what you think! 🙂