4-Ingredient Raspberry Mousse Heart Chocolates Recipe

Introduction

These 4-Ingredient Raspberry Mousse Heart Chocolates are a delightful treat that combines rich dark chocolate with a light, fruity raspberry mousse. Perfect for special occasions or as a sweet homemade gift, they are surprisingly simple to make and look beautiful in heart shapes.

Ingredients

• 1 cup (90 g) frozen raspberries
• 1 cup (240 mL) double or heavy cream (for a dairy free/vegan option, use an equivalent amount of coconut cream)
• 1/2 cup (60 g) powdered sugar, sifted
• 5 1/3 oz (150 g) dark chocolate, melted
• Sprinkles (optional)

Instructions

1. Step 1: In a small saucepan, cook the frozen raspberries over medium-high heat until they release their juice and some liquid evaporates. Strain the mixture through a sieve to remove seeds and skin, then return the juice to the pan and cook until it reduces to about 2 tablespoons. Set aside to cool.
2. Step 2: Using a stand mixer with a whisk attachment or a hand mixer, whip the double cream and sifted powdered sugar until stiff peaks form.
3. Step 3: Gently fold the cooled raspberry reduction into the whipped cream until the mousse has a uniform pink color.
4. Step 4: Spoon or pipe the raspberry mousse into a heart-shaped silicone chocolate mold, filling each cavity fully and smoothing the tops.
5. Step 5: Freeze the filled mold overnight to set the mousse firmly.
6. Step 6: Once frozen, carefully remove the heart-shaped mousses from the mold and dip each one into the melted dark chocolate. Make sure to coat the bottoms completely to prevent leaking.
7. Step 7: Place the chocolate-coated hearts in the refrigerator until the chocolate hardens. Optionally, decorate with sprinkles before the chocolate sets. Enjoy!

Tips & Variations

• For a vegan version, substitute double cream with coconut cream and ensure the chocolate is dairy-free.
• Use fresh raspberries if available, but be sure to reduce the juice to intensify the flavor.
• If you don’t have a heart mold, any silicone chocolate mold will work well.
• For extra decoration, drizzle with white chocolate after coating or add freeze-dried raspberry pieces on top before the chocolate sets.

Storage

Store these raspberry mousse chocolates in an airtight container in the refrigerator for up to 3 days. For longer storage, keep them in the freezer and thaw briefly in the fridge before serving. Avoid storing at room temperature to prevent the mousse from melting and losing its shape.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well. Just follow the same reduction process to concentrate their flavor before folding into the cream.

How do I prevent the mousse from leaking after dipping in chocolate?

Make sure to coat the bottoms of the mousse hearts fully in melted chocolate to create a sealed shell. This prevents any leakage and helps keep the shape intact.

4-Ingredient Raspberry Mousse Heart Chocolates Recipe

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Delight in these elegant 4-Ingredient Raspberry Mousse Heart Chocolates, featuring a luscious pink raspberry mousse encased in rich dark chocolate. Perfect for special occasions or a romantic treat, this recipe combines fresh raspberry reduction and whipped cream to create a smooth, airy mousse that is frozen and dipped in melted chocolate for a decadent finish.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 10 hours 30 minutes
• Yield: 12 heart-shaped mousse chocolates 1x
• Category: Dessert
• Method: Freezing and Dipping (primarily freezing, with stovetop cooking for reduction and melting chocolate)
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Raspberry Mousse

• 1 cup (90 g) frozen raspberries
• 1 cup (240 mL) double or heavy cream (for a dairy free/vegan option, use an equivalent amount of coconut cream)
• 1/2 cup (60 g) powdered sugar, sifted

Chocolate Coating

• 5 1/3 oz (150 g) dark chocolate, melted
• Sprinkles (optional)

Instructions

1. Make Raspberry Reduction: In a small saucepan over medium-high heat, cook frozen raspberries until they release their juice and the liquid reduces partially. Pass the mixture through a sieve to remove seeds and skin, then return the juice to the pan and simmer until it reduces to about 2 tablespoons. Allow it to cool completely.
2. Whip Cream: Using a stand mixer with a whisk attachment or a hand mixer, whip the double cream and sifted powdered sugar until stiff peaks form, creating a fluffy base for the mousse.
3. Fold in Raspberry Reduction: Gently fold the cooled raspberry reduction into the whipped cream until you achieve an even pink mousse.
4. Fill Moulds and Freeze: Spoon or pipe the raspberry mousse into heart-shaped silicone chocolate molds, filling each cavity fully and smoothing the tops. Freeze overnight to set.
5. Coat with Melted Chocolate: Remove the frozen mousse hearts from the molds, then dip each into the melted dark chocolate, ensuring the entire surface, including the bottoms, is coated to prevent leakage.
6. Chill and Serve: Refrigerate the chocolate-coated mousse hearts until the chocolate hardens. Optionally decorate with sprinkles before chilling. Enjoy chilled as a decadent dessert or gift.

Notes

• For a vegan or dairy-free variation, substitute heavy cream with coconut cream and use dairy-free dark chocolate.
• Ensure the raspberry reduction is fully cooled before folding into the cream to maintain mousse stability.
• The chocolate coating must cover all sides completely to prevent the mousse from leaking once thawed.
• Use heart-shaped silicone molds for easy removal and a festive presentation.
• Store finished chocolates refrigerated and consume within 3-4 days for best taste and texture.

Keywords: raspberry mousse chocolates, chocolate dipped mousse, heart-shaped dessert, easy raspberry mousse, no-bake mousse chocolates