Chocolate Raspberry Mousse

Looking for a dessert that feels fancy but doesn’t require hours in the kitchen? These chocolate raspberry mousse cups are your answer.

With their light, creamy texture and perfectly balanced flavors, they’re the ultimate way to impress without the stress. Thanks to our Natural Raspberry Artisan Flavor, there’s no need to mess with reducing fresh or frozen raspberries—just pure, vibrant raspberry flavor that’s ready to go when you are.

The mousse is luscious and fruity, but the real magic happens when you top it with a silky layer of semi-sweet chocolate ganache. The rich chocolate brings just the right amount of depth to the tartness of the raspberry, creating a dessert that’s indulgent without being too heavy. 

These mousse cups are the perfect last minute dessert. Seriously. Last minute dinner plans? Unexpected guests? Just whip this up. The ganache & mousse only need to sit for 1-2 hours! They’re simple to make, full of flavor, and guaranteed to be a hit. 

Ingredients

Makes ~8 mousse cups, depending on dish size

Blooming the Gelatin:

• 1 packet powdered gelatin (0.25 oz.)
• 2 tbsp water

For the Mousse:

• 1/4 cup + 2 tbsp water
• 2/3 cup granulated sugar
• 2 1/2 cups heavy whipping cream
• 1 tsp Amoretti® Vanilla Bean Paste
• 3 tbsp Amoretti® Natural Raspberry Artisan Flavor

For the Ganache:

• 4 ounces semi-sweet chocolate chips 
• 4 cup heavy whipping cream

Directions

For the Gelatin:

1. In a small bowl. add the two tablespoons of water & sprinkle the packet of gelatin on top. Set aside to bloom.

For the Mousse:

1. In a saucepan heat sugar and remaining (1/4 cup + 2 tbsp) water until sugar dissolves. Make sure not to boil the sugar water.
2. Strain sugar water into a bowl and stir in gelatin. Let cool until just warm. 
   1. NOTE: Do not let the gelatin cool completely as this will leave you with chunks of gelatin in the mousse.
      
3. While the gelatin & syrup mixture is cooling, in a large bowl add the the heavy cream & whip until soft peaks form. For ease, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment, about 3-4 minutes. Set aside.
4. When the gelatin & syrup mixture has cooled, add the 1 teaspoon of vanilla bean paste and three tablespoons of the natural raspberry artisan flavor. Vigorously whisk together until combined.
5. Add the gelatin mixture to the whipped cream & gently fold together. The goal here is to keep the volume in the mousse. Fold until combined.
6. Pipe or scoop the mousse to your vessel of choice, leaving 1/2 an inch of space for ganache and garnishes. Let chill for 1-2 hours. For best results, let sit in the fridge for 4 hours.
   

For the Ganache:

1. Place chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
2. With a small silicone spatula, very slowly stir until completely combined and chocolate has melted. 
3. Cover the ganache and let sit to cool & thicken. About 1-2 hours.
   
4. Once completely cool and thick, add the ganache to a piping bag. 
   1. If you're making the mousse cups a day in advance, make the ganache as directed & place in the fridge once thickened & cool. Do not add to a piping bag. Let the ganache sit out for 30 minutes prior piping the next morning.
      

Assembly:

1. With the mousse cups chilled, the ganache thickened & transfered to a piping bag, carefully pipe 3 (or more!) dollops of ganache on one side of the mousse cup. Repeat until finished.
2. Garnish with raspberries and mint. For an extra rustic look, gently crumble the raspberries. 
3. Serve & enjoy!