Chocolate Raspberry Mousse
- Ready In:
- 1 cup 35% cream, divided
- 100 g bittersweet dark chocolate, chopped into small pieces
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups fresh raspberries, divided
- In a small heatproof bowl, set over a saucepan of simmering water, heat 1/4 cup of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (place it over the pan of hot water again if it doesn't all melt, being careful not to overheat it).
- In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form.
- Fold one-quarter of the whipped cream into chocolate mixture, then fold back into the remaining whipped cream.
- Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.
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