Really, Really Easy Chocolate Raspberry Mousse

By HeatherS

Ingredients

• 1 bar (100 g) bittersweet (dark) chocolate, broken into small pieces
• 1 cup (250 mL) 35% whipping cream
• 2 tbsp (30 mL) granulated sugar
• 1 tsp (5 mL) vanilla
• 1-1/2 cups (375 mL) frozen raspberries, thawed and drained, divided

Details

Servings 4
Preparation time 10mins
Cooking time 13mins

Preparation

Step 1

In a small heatproof bowl set over a saucepan of simmering water, heat 1/4 cup (50 mL) of the cream, stirring often, until steaming.

Remove bowl from pan and stir in chocolate until melted and smooth (return it over the pan of hot water 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.