Chocolate Mousse with Raspberries


prep 0:20       total 0:45


8 servings



4 oz. unsweetend baking chocolate, broken into pieces
14 oz. sweetened condensed milk (not evaporated milk)
2 tsp. vanilla
2 cups cold whipping cream

Raspberry Topping

10 oz. frozen red raspberries, thawed
1/4 cup red currant jelly or
red raspberry jam
1 tsp. cornstarch


In heavy saucepan over medium low heat, melt chocolate with sweetened condensed milk, stir in vanilla. Pour into large bowl; cool to room temperature, about 1-1/2 hours. Beat until smooth. In large mixer bowl, beat cream until stiff; fold into chocolate mixture. Spoon into dessert dishes. Refrigerate until thoroughly chilled. Serve with Raspberry topping. Refrigerate leftovers.

Raspberry Topping:
Drain thawed package frozen red raspberries, reserving syrup. In small sauce pan, stir togther 2/3 cup reserved syrup, red currant jelly or red raspberry jam and cornstarch. Cook overlow heat, stirring constantly, until thickened and clear. Stir in raspberries.

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2 Recipe Reviews


einar reviewed Chocolate Mousse with Raspberries on September 22, 2004

I don't give 5 stars to many recipes if any. But this is one that I will. It was the best that I have had. When you make the sauce put the corn starch into cold water to make a slury it mixes better that way. And I chilled the mousse overnight.


helloworld reviewed Chocolate Mousse with Raspberries on April 7, 2007

It is really good!!!