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    Home » Recipes » sweets

    Homemade chocolate mousse with raspberry sauce

    Published: Mar 17, 2023 · Modified: Apr 5, 2023 by Trish Bozeman · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    The creamiest homemade chocolate mousse recipe! Classic Belgian chocolate mousse from scratch topped with raspberry sauce and whipped cream.

    A photo of chocolate mousse in a glass topped with raspberry sauce and whipped cream.

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    Hi, Rhubarbarians! Can you imagine dipping your spoon into decadent and creamy dark chocolate mousse? Rich and luxurious with a bit of raspberry sauce and whipped cream. Oh man, delightful right?

    This chocolate mousse recipe is everything you want in a chocolate dessert. No hacks or shortcuts here, this is the real deal classic Belgian chocolate mousse.

    It's topped with a raspberry lambic sauce. Absolute perfection.

    Jump to:
    • Why you'll love this
    • Ingredients and equipment
    • Step by step instructions
    • Serving suggestions
    • Recipe tips and substitutions
    • Storing and freezing
    • FAQs
    • Recipe
    • Comments and reviews

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    Why you'll love this

    If you love chocolate and you love raspberry, you will absolutely love the combination of the two flavors together. Dark chocolate and raspberry are a classic flavor pairing for a reason!

    Beyond the flavor, the chocolate mousse itself is silky smooth. It's decadent, but also light and airy.

    Homemade chocolate mousse from scratch may seem like a difficult task, but it's easier than it seems! Just take your time, turn on some tunes, and enjoy the process.

    Ingredients and equipment

    Here's everything you need to make this Belgian chocolate mousse recipe at home! Full ingredient amounts with instructions are listed in the recipe card at the bottom of this article

    Ingredients:

    • Heavy cream
    • Belgian dark cooking chocolate (be sure to get cooking or baking chocolate and not eating chocolate) You can read about the difference here.
    • Egg yolks and egg whites
    • Cream of tartar
    • Sugar
    • Fresh or frozen raspberries
    • Raspberry lambic beer (can be subbed for pomegranate juice for alcohol free). I like Lindeman's framboise and POM Wonderful.
    • Whipped cream, fresh raspberries, and chocolate shavings for topping (optional but really.... a must)

    Equipment:

    • Heat safe glass bowl and medium sized sauce pan (or double boiler)
    • Measuring spoons
    • Measuring cups
    • Stirring utensil. I use my silicone spoonula for everything!
    • Containers for separating the egg yolks and whites
    • Large bowl and electric beaters
    • Wide mouth glasses or ramekins. These chocolate mousse glasses are perfect!
    • Medium sauce pan (can use the same pan you used for the chocolate)
    • Plastic wrap
    • Spoons

    Step by step instructions

    Here's a step by step guide to making perfect homemade chocolate mousse at home. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article

    • Start by getting everything prepped. Separate the egg yolks from the whites and get out all of your equipment.
    • I recommend reading through the recipe before you start as well.
    • Make the creamy chocolate mixture, stir in the egg yolks, and then set aside.
    • Beat the egg whites, then add cream of tartar and sugar. Beat until stiff peaks form.
    • Slowly and carefully fold the egg white mixture into the chocolate mixture.
    • Pour the mixture into your serving glasses or ramekins and refrigerate.
    • Make the raspberry sauce and let cool. Refrigerate until ready to serve.
    • Serve the chocolate mousse in your glasses or ramekins topped with the raspberry sauce, whipped cream, fresh raspberries, and chocolate shavings.
    An overhead photo of homemade chocolate mousse in a glass with whipped cream and one fresh raspberry on top.

    Serving suggestions

    My favorite way to serve chocolate mousse is in individual servings. Letting the mousse set in ramekins or clear glasses makes the presentation much cleaner than serving from a larger container.

    Individual servings of chocolate mousse are perfect for parties, potlucks, holidays, or just a delicious dessert all to yourself! Be sure to refrigerate the uneaten chocolate mousse quickly after serving so that it doesn't spoil.

    Along with the raspberry sauce, top the chocolate mousse with whipped cream, fresh raspberries, and chocolate shavings when serving. So gorgeous.

    What to serve with chocolate mousse:

    • Vanilla ice cream
    • Fresh berries and other fruits
    • Espresso shots
    • Crumbled cookies or a cookie for dipping
    • Red wine or a glass of the lambic beer

    Recipe tips and substitutions

    • For an alcohol free option, swap the lambic beer for pomegranate juice.
    • Add a couple of teaspoons of instant coffee to your mousse to enhance the dark chocolate flavor.
    • Be sure to use cooking or baking chocolate rather than eating chocolate.

    Storing and freezing

    Storing: store any unserved or leftover chocolate mousse covered in the refrigerator. Because of the eggs and dairy, I recommend eating within a couple of days.

    Freezing: Yes, you can freeze chocolate mousse! Be sure that your containers are freezer safe and sealed very well. Freeze for 1-2 months, depending on how well your container seals.

    Defrost the chocolate mousse in the refrigerator until thawed and serve. Do not heat.

    FAQs

    What are the 4 basic components of a mousse?

    Egg yolks, egg whites, cream, and flavor component.

    Is chocolate pudding the same as chocolate mousse?

    Not exactly! Pudding is usually thickened while mousse is aerated with whipped egg whites or whipped cream.

    Does all mousse have raw eggs?

    Nope! Classically, yes. But there are lots of great recipes out there for egg free chocolate mousse.

    More chocolate recipes you'll love:

    • Fudgy brownies with strawberries
    • Coconut milk fudgesicles
    • Chocolate peanut butter fudge

    Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

    Recipe

    A square photo of a glass of homemade chocolate mousse topped with raspberry sauce and whipped cream.

    Homemade chocolate mousse with raspberry sauce

    Trish Bozeman
    The creamiest homemade chocolate mousse recipe! Classic Belgian chocolate mousse from scratch topped with raspberry sauce and whipped cream.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Cooling time 6 hours hrs
    Total Time 6 hours hrs 40 minutes mins
    Course Dessert
    Cuisine American, Belgian
    Servings 6 servings
    Calories 208 kcal

    Ingredients
      

    • 2 Tablespoons heavy cream
    • ½ cup Belgian dark cooking chocolate
    • 4 large egg yolks
    • 6 large egg whites
    • ½ teaspoon cream of tartar
    • 1 Tablespoon baker's sugar
    • 2 cups fresh or frozen raspberries
    • ¼ cup sugar
    • 1 cup raspberry lambic beer I used Lindeman's framboise
    • Whipped cream and fresh raspberries for serving

    Instructions
     

    • Heat a heat safe glass bowl over a pot of simmering water. Add cream and chocolate, and stir constantly until chocolate is just melted. Do not burn. Remove bowl from heat.
      2 Tablespoons heavy cream, ½ cup Belgian dark cooking chocolate
    • Stir the egg yolks into the chocolate mixture until well combined. Set aside.
      4 large egg yolks
    • Beat the egg whites until almost firm. Add cream of tartar and baker's sugar and beat until stiff peaks form.
      6 large egg whites, ½ teaspoon cream of tartar, 1 Tablespoon baker's sugar
    • Carefully whisk in ¼ of the egg white mixture into the chocolate mixture. When combined, fold in remaining egg whites. Do not over mix.
    • Pour mixture into 6 medium sized wide mouth glasses or bowls. Cover with plastic wrap and refrigerate 6 hours or overnight.
    • Combine raspberry and sugar in a medium saucepan and stir until sugar dissolves. Heat until sauce just starts to simmer.
      2 cups fresh or frozen raspberries, ¼ cup sugar
    • Add lambic beer. Bring to a simmer.
      1 cup raspberry lambic beer
    • Reduce heat and simmer 10 minutes, stirring about every 30 seconds.
    • Remove from heat and let cool. Refrigerate until ready serve.
    • When ready to serve, remove plastic from glasses of mousse. Evenly distribute raspberry sauce. Top with whipped cream and fresh raspberries
      Whipped cream and fresh raspberries for serving

    Notes

    • For an alcohol free option, swap the lambic beer for pomegranate juice.
    • Add a couple of teaspoons of instant coffee to your mousse to enhance the dark chocolate flavor.
    • Be sure to use cooking or baking chocolate rather than eating chocolate.

    Nutrition

    Serving: 1individual cupCalories: 208kcalCarbohydrates: 23gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 128mgSodium: 65mgPotassium: 264mgFiber: 4gSugar: 13gVitamin A: 250IUVitamin C: 11mgCalcium: 41mgIron: 3mg
    Keyword Belgian chocolate, Lambic beer
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah

      May 21, 2015 at 3:16 am

      Love your Global Feasts posts! I'm not sure I can keep a raspberry lambic in the house without drinking it, but this is good motivation to try.

      Reply
      • Patricia Bozeman

        May 21, 2015 at 1:44 pm

        There's a TON leftover in the bottle! Delicious stuff!

        Reply
    2. megbollenback

      March 03, 2015 at 6:17 am

      Well, hello, gorgeous photos! Seriously, this (and all your other photos from what I can tell) looks absolutely incredible. I love the Belgian theme of your feast, too. Nicely done and an excellent way to finish out the series!

      Reply
      • Patricia Bozeman

        March 03, 2015 at 11:09 am

        Wow thanks so much Meg! I'm working on a Colombian feast this month!

        Reply
    3. sweetgreenkitchen

      March 01, 2015 at 10:21 am

      Oh yum, this looks amazing! Chocolate mousse is my all time favorite dessert and of coursing pairing raspberries with chocolate is always perfect... but raspberry beer, that's a new one to me, will definitely need to seek some out for this. I have a chocolate ganache raspberry tart made using cashew cream if you want to check it out here http://sweetgreenkitchen.com/2014/07/12/chocolate-ganache-raspberry-tart/. Enjoy and thanks for the great inspiration!

      Reply
      • Patricia Bozeman

        March 02, 2015 at 9:37 am

        Thanks so much! I'll check it out.

        Reply
    4. genevieve y

      February 25, 2015 at 2:19 pm

      Trish, this chocolate mousse is gorgeous! I am a chocolate fiend and that sauce just sounds like pure deliciousness.

      Reply
      • Patricia Bozeman

        February 26, 2015 at 9:18 am

        Hey thanks girl! It was definitely one of the best parts of the feast!

        Reply

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