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Double Chocolate Mousse with Raspberry Sauce

Double Chocolate Mousse with Raspberry Sauce

Ingredients

Chocolate Mousse:
6 ounces bittersweet chocolate, chopped in 3/4-inch chunks
6 ounces white chocolate, chopped in 3/4-inch chunks
2 cups whipping cream
Raspberry Sauce:
1 package (14 to 16 ounces) frozen unsweetened raspberries, thawed
1/4 cup water
1/4 cup sugar
1 tablespoon cornstarch

Cooking Instructions


Chocolate Mousse
1. Place bittersweet chocolate in one 3- to 4-cup microwave-safe bowl. Place white chocolate in a second microwave-safe bowl. Cover each with waxed paper. Place one bowl at a time into microwave oven and heat on high for 1-1/2 minutes. Stop and stir. If chocolate is not melted, repeat process for 30 seconds at a time, or until melted. Stop and stir.

2. Heat cream in a heavy saucepan over medium heat until very hot, but do not boil. Remove from heat. Pour 1 cup of cream into each of the chocolate bowls. Stir each until completely mixed. Cover bowls and refrigerate about 2 hours.

3. Pour white chocolate mixture into mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and beat 4 to 4-1/2 minutes, or until soft peaks form. Spoon about 1/3 cup mixture into each of 6 stemmed dessert dishes. Set aside.

4. Pour bittersweet chocolate mixture into mixer. Gradually turn to Speed 6, and beat about 3 minutes, or until soft peaks form. Spoon about 1/3 cup mixture over white chocolate layer. Cover dishes with plastic wrap or foil. Refrigerate 8 hours, or overnight.

Raspberry Sauce
1. Place raspberries in blender container. Cover and blend until smooth. Pour mixture into wire mesh strainer over a small saucepan; press with back of spoon to squeeze out liquid. Discard seeds and pulp in strainer.

2. Add remaining ingredients to saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and cool. Store sauce in covered container in refrigerator. Stir before using.

3. Spoon Raspberry Sauce over chocolate mousse in dessert dishes before serving.

Recipe courtesy of KitchenAid

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