Easy Chocolate Raspberry Mousse

The easiest dessert you ever did see! This easy chocolate raspberry mousse is light and fluffy, dairy-free and refined-sugar free! Your new favorite chocolate and raspberry dessert!

I think I spent the last 15 minutes revising the name of this post – again and again. I know I’ve mentioned this in the past, but MAN sometimes it is hard to come up with a name that fits the recipe! Anyway, this recipe is kind of two recipes in one. And guess what? It’s free of any refined sugars. And it is paleo – I think? All of the diets and food trends get me a little confused. But what I do know, as desserts go, this one is pretty low in calories and high in taste! Oh, and it’s also a dairy-free mousse recipe.

I’ve been on a bit of a mousse kick lately. I’ve been trying to reduce my sugar and carb intake a bit, and so I’ve been experimenting a bit with no-calorie sweeteners and some other low-sugar options. These two recipes actually use a touch of agave syrup, but you could certainly swap that out for honey or maple syrup, or even a sugar-free sweetener.

So, do the brownie points count for my husband if I’m the one who told him to walk down to the store to buy some flowers? Medium, maybe. Medium points. I knew I wanted to include some fresh flowers in these photos but I wasn’t too picky about the type – I was pretty happy when he came back with a dozen roses!

There’s just something romantic about a raspberry dessert – I’m sure your Instagram feed will be inundated with all sorts of raspberry and strawberry sweets in the coming weeks in preparation for Valentine’s Day. I have to say, I do so love the holiday!

If you want to celebrate with an easy dessert, this is the one for you. Seriously, SO easy. And so delicious! Hello, chocolate raspberry mousse!

Do you need to use gelatin in the mousse recipe?

You’ll notice that I used gelatin in the raspberry mousse but not in the chocolate – I found that the raspberry version was too liquid to really firm up enough to create that nice mousse texture, so I tried it again with gelatin and it worked great. If you want to make this dessert vegan, you can substitute the gelatin for agar-agar. I personally haven’t tried this yet but I have used agar-agar in other dessert recipes and it does work well.

Is this a dairy-free mousse recipe?

Yes! I just love using coconut milk and coconut whip for my desserts, even though we’re not actually a dairy-free family, BUT, if you’re not concerned about dairy or do not want to use coconut whip for whatever reason, you can definitely swap it out for plain whipped cream/heavy cream!

Do you need to use agave syrup to sweeten this chocolate raspberry mousse?

Nope! Again, I just love using it. Plus, I use agave a lot for my recipes because babies can’t eat honey under 1 year, and even babies deserve some fun sometimes 🙂 Anyway, if you want to use something other than agave, you can use honey or even maple syrup to sweeten this up too! I would stick to a liquid sweetener in any case.

So, now that you have all of the facts, I think you should drop whatever you’re doing right now, and make this dessert. It will take you all of….15 minutes?

Enjoy!

More easy dessert recipes for you to check out right here! Including:

• salted caramel apple crisp
• healthy blueberry pie
• no-churn birthday cake ice cream
• dark chocolate mini peanut butter cups

Easy Chocolate Raspberry Mousse

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• Author: Katherine
• Total Time: 4 hours 20 minutes
• Yield: 4 servings 1x

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Description

The easiest dessert you ever did see! This easy chocolate raspberry mousse is light and fluffy, dairy-free and refined-sugar free! Your new favorite chocolate and raspberry dessert!

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Ingredients

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Chocolate Mousse

• 2/3 cup full fat coconut milk*
• 1/3 cup cocoa powder
• 1/4 cup agave syrup*
• pinch espresso powder (optional)
• 1/8 tsp sea salt
• 1 can coconut cream, refrigerated for 12 hours

Raspberry Mousse

• 1 package gelatin*
• 3 tbsp cold water
• 2 cups frozen or fresh raspberries*
• 2 tbsp agave syrup, divided
• 1 can coconut cream, refrigerated for 12 hours

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Instructions

1. Place a metal bowl and whisk attachment from electric mixer (stand or handheld) in the fridge, ideally 30 minutes before preparing the mousse.
2. In a small saucepan, whisk together the coconut milk and cocoa powder until there are no more lumps. Plan the saucepan over medium heat and bring to a gentle simmer. Once the mixture begins to simmer, whisk in the agave, espresso powder and salt. Remove from heat and allow the mixture to cool to room temperature.
3. In a small bowl, combine the gelatin and water, stirring to dissolve. Set aside.
4. In another small saucepan, combine the raspberries and agave syrup over medium-high heat until the mixture begins to simmer. Use a fork to mash up the raspberries, and simmer for 2-3 minutes. Remove from heat and allow the mixture to cool to room temperature.
5. Remove the chilled mixing bowl from the fridge. Open the cans of coconut cream and scoop out the solidified cream, placing it in the mixing bowl along with the remaining tbsp of agave syrup. Whip the cream on high until stiff peaks form, about 2 minutes.
6. Gently fold half of the whipped coconut cream into the cooled chocolate mixture until combined, and the other half into the raspberry mixture. Layer the two different flavoured mousses into 4 glasses. Cover with plastic wrap, and refrigerate for at least two hours, or overnight. Serve with raspberries and/or shaved chocolate!

Make ahead: Prepare the dessert up to 2 days in advance and keep in the fridge until ready to serve.

Leftovers will keep in the fridge, covered, for up to 2 days.

Notes

1. Be sure to use full-fat, as the light version contains too much water!
2. Substitute agave for maple syrup or honey
3. To keep this dessert vegan, you could substitute the gelatin for agar-agar
4. If using frozen raspberries, do not thaw first

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: desserts
• Method: stovetop

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