4-Ingredient Raspberry Mousse Heart Chocolates Recipe
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.
- 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
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
- 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.
- 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.
- Fold in Raspberry Reduction: Gently fold the cooled raspberry reduction into the whipped cream until you achieve an even pink mousse.
- 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.
- 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.
- 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
