Raspberry-Chocolate Mousse

Raspberry-Chocolate Mousse

Yield: 3-6 servings
  • Prep Time: 25 minutes
  • Cook Time:  5 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 50 minutes


  • 6 tablespoons Bake Believe® Dark Chocolate Baking Chips
  • ½ Tablespoon water
  • ¼ teaspoon unflavored gelatin
  • ½ cup plus ¾ cup heavy cream, divided
  • 2 Tablespoons confectioners Swerve
  • ⅛ teaspoon vanilla
  • ½ cup raspberries


  1. Place the ½ tablespoon water in a small bowl and sprinkle the gelatin over it.
  2. Allow to bloom for 10 minutes.
  3. Add ½ cup raspberry and ½ cup heavy cream to a processor and mix until raspberries break down.
  4. Pour the pureed mixture through a sieve into a saucepan using a rubber spatula, and discard the seeds.
  5. Place a saucepan on low heat and remove after the puree begins to steam.
  6. In a medium heat-proof bowl, combine the dark chips, raspberry ½ cup heavy cream, and bloomed gelatin.
  7. Place in the microwave and cook in 30-second intervals, whisking in between, until melted.
  8. Set the chocolate mixture aside to cool until it is no longer warm, whisking occasionally.
  9. In the meantime, place a medium bowl in the refrigerator to chill for 5 minutes.
  10. Add the remaining ¾ cup heavy cream, Confectioners Swerve, and vanilla to the chilled bowl and beat until stiff peaks form.
  11. Fold the whipped cream, ⅓ at a time, into the cooled chocolate mixture.
  12. Transfer the mousse to a bowl.
  13. Place the bowl in the refrigerator to chill and firm up for 2 hours.
  14. Enjoy right away or store in the refrigerator for up to 3 days. Top with fresh raspberries when serving.