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Easy seasonal mousse

It won’t be long until back yard gardens and local u-pick gardens will be loaded with fresh raspberries — and this is one fruit that’s definitely best produced locally.
FOOD Raspberry Mousse 20100706
Raspberries and dark chocolate seem destined for each other

It won’t be long until back yard gardens and local u-pick gardens will be loaded with fresh raspberries — and this is one fruit that’s definitely best produced locally.

The flavour of raspberry is almost destined to be paired with chocolate. This mousse is easy to make —you just need one warm bowl, and one chilled one. Plus, it looks splendid and tastes absolutely wonderful.

Celebrate the arrival of fresh local raspberry season and make this decadent mousse with dark chocolate. You can bet it will be a hit at your next summertime dinner party.

Chocolate Raspberry Mousse

250 ml (1 cup) 35 per cent whipping cream, divided

1 100-g bar bittersweet dark chocolate, broken into small pieces

30 ml (2 tbsp) granulated sugar

5 ml (1 tsp) vanilla

375 ml (1 1/2 cups) fresh raspberries, divided

In a small heatproof bowl set over a saucepan of simmering water, heat 50 ml (1/4 cup) of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (place it over the pan of hot water again if it doesn’t all melt, being careful not to overheat it).

In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form.

Fold one-quarter of the whipped cream into chocolate mixture, then fold back into the remaining whipped cream. Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.

Makes 4 to 6 servings.

Source: Dairy Farmers of Canada, dairygoodness.ca