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Raspberry mousse with chocolate sauce Recipe

Ingredients for people

    For the coulis
  • Whole milk : 300 ml
  • Double cream : 200 ml
  • Dark chocolate : 200 g
  • Double cream : 200 ml
  • Frozen raspberries : 200 g
  • Water : 100 ml
  • Caster sugar : 80 g
  • Gelatine leave(s) 2g : 2 whole
  • 1For the chocolate sauce

    Break the chocolate into small pieces.
    Place the milk and the double cream in a saucepan and bring to the boil. Once boiling, pour the cream on to the chocolate and mix gently until the chocolate has dissolved. Allow to cool.

  • 2For the mousse

    Soak the gelatine leaves in cold water to soften.

    Place the 100ml water and the caster sugar in a saucepan and bring to the boil. Add the softened gelatine leaves to the pan and stir to dissolve.

    Place the sugar syrup and the raspberries in a food processor and blend until you have a thick coulis.

    Whisk the double cream until thick and then carefully fold in the raspberry coulis. Chill this mousse in the fridge for at least 15 minutes.

    Serve the raspberry mousse with the chocolate sauce.

Chef's tip

«Top the raspberry mousse with a sprinkling of dark chocolate shavings.»

A light raspberry mousse served with a rich chocolate sauce.

Rate this recipe :

(11 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  15mins