Chocolate Raspberry Mousse – with sugar-free recipe option

Enjoy a bowl of silky smooth chocolate raspberry mousse for dessert tonight. This sweet treat is simple to make using just 3 ingredients and can be made sugar-free too!

When a reader asked me to come up with an easy no-bake dessert that could be made for diabetics I had to really think about it for a while.

Right now, while we are under stay-at-home orders, I didn’t want to run to the grocery store so I needed to raid my pantry and fridge to find ingredients I could use to make a sugar-free dessert.

I remembered that I had purchased some bags of Hershey’s Sugar-Free Chocolate Chips recently to make some sugar-free fudge to share on my How To Make Easy Fudge blog. I did make a batch of fudge, which I’ll share next week, but I also used some of those chips to make this chocolate raspberry mousse.

This recipe is so easy to make and has an incredible raspberry flavor.

That’s because I used real raspberries to make the mousse.

Typically if you are making a simple 2-ingredient chocolate mousse you blend melted chocolate and whipped cream together. When you want to add fruit flavor, you swap out some of the cream for fruit puree. In this case, I used raspberry.

And it is so good!

You can make this mousse recipe using regular sugar-sweetened chocolate or if you want a diabetic-friendly dessert you can use Hershey’s sugar-free chocolate chips which are sweetened with Maltitol.

Let’s make mousse.

You’ll need:

• 12 ounces of frozen raspberries plus more for garnish if desired
• 8 ounces of chocolate chips (or sugar-free chocolate chips)
• 1 cup heavy whipping cream

Make Raspberry Puree

• You can simply allow the frozen raspberries to thaw then press them through a fine-mesh sieve to remove the seeds.
• Or you can heat the raspberries in a medium saucepan set over medium heat until the berries break down then press them through the sieve to remove the seeds.
• You should end up with 3/4 cup of raspberry puree.

Melt Chocolate & Fold in Cream

• Heat the raspberry puree in the saucepan set over medium heat just until bubbles begin to form.
• Remove the pan from the heat and let it rest for a minute.
• Then pour the chocolate chips into the pan and stir just to coat the chocolate in the puree.
• Set the pan aside for 3 minutes.
• Meanwhile, whisk or beat the cream until it comes to stiff peaks.
• Stir the chocolate and raspberry puree until smooth then pour it into a large mixing bowl.
• Stir 1/3 of the whipped cream into the chocolate.
• Then fold in the remaining cream until all the white streaks are gone.
• Chill until ready to serve.

If you want to serve this dessert for Easter you can have some fun with it by making Chocolate Raspberry Mousse Bunny Butts.

I’ve used a similar technique to make Bunny Butt Cheesecakes.

They are really simple to make.

Chocolate Mousse Bunny Butts

• Just spoon the raspberry chocolate mousse into half-sphere silicone molds and pop them in the freezer for at least one hour.
• While the mousse is chilling, crush up chocolate cookies and sprinkle the crumbs onto 8 dessert plates.
• Cut slices off the two ends of some marshmallows and use a pink food coloring marker to create 2 bunny feet for each bunny.
• For the tails, you can roll the inner part of the marshmallow into a ball or you can use whipped cream (or Cool Whip).
• When ready to serve, push the frozen mousse out of the mold onto the dessert plate and add a tail and two bunny feet.

Alternatives to silicone molds

• Using a silicone mold is definitely the easiest way to make these bunny butts however there are a few alternative ways you can make them.
  • Use a large ice cream scoop to scoop out mounds of the mousse onto non-stick tin foil, a non-stick silicone mat, or wax paper and freeze them until firm.
  • Line small round bowls like ramekins with plastic wrap and fill the bowls with the mousse, freeze, then un-mold them onto your little dessert plates. Your mousse will be wrinkled if using this method.

Alternatives to the marshmallow bunny feet

Marshmallows work great to make the bunny feet and are the perfect size but you can also purchase Wilton’s Candy Bunny Feet at the store (Michael’s, JoAnn’s, Kroger, Walmart) or from Amazon or you can make your own.

Click on the links below to see how to make the bunny feet using other methods.

• candy melts bunny feet 
• modeling chocolate (candy clay) bunny feet
• Reese’s Peanut Butter Egg Bunny Feet
• marshmallow bunny feet
  

You can find items needed to make this recipe from Amazon. I earn a small commission for sales at no extra cost to you.

Recipe

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Chocolate Raspberry Mousse

Prep Time

20 mins

Cook Time

5 mins

 

This 3-ingredient mousse made with frozen raspberries can be made using traditional chocolate chips or using sugar-free chocolate chips for a diabetic-friendly dessert.

Course: Dessert

Cuisine: American

Keyword: chocolate mousse recipe, diabetic-friendly, mousse, raspberry mousse, sugar-free dessert

Servings: 8

Calories: 247 kcal

Author: Beth

Ingredients

• 12 ounces of frozen raspberries, plus more raspberries for garnish
• 8 ounces of chocolate chips, or sugar-free chocolate chips
• 1 cup heavy whipping cream

Instructions

Raspberry Puree

1. Either allow the frozen raspberries to thaw then press them through a fine-mesh sieve to remove the seeds.
2. Or heat the raspberries in a medium saucepan set over medium heat until the berries break down then press them through the sieve to remove the seeds.
3. You should have about 3/4 cup of puree.

Mousse

1. Heat the raspberry puree in the saucepan set over medium heat just until bubbles begin to form.
2. Remove the pan from the heat and let it rest for one minute.
3. Then pour the chocolate chips into the pan and stir just to coat the chocolate in the puree.
4. Set the pan aside for 3 minutes.
5. Meanwhile, whisk or beat the cream until it comes to stiff peaks.
6. Stir the chocolate and raspberry puree until smooth then pour it into a large mixing bowl.
7. Stir 1/3 of the whipped cream into the chocolate.
8. Then fold in the remaining cream until all the white streaks are gone.
9. Chill until ready to serve.

Recipe Notes

If you have too much raspberry puree you can reserve it for another use. If it's just a tablespoon or so, you can just add it to the mousse. If you don't have 3/4 cup of the raspberry puree you should make up the difference using more heavy whipping cream. 

If you don't want your mousse to be intensely flavored by the raspberry you can swap out cream for some of the raspberry puree. 

Did you make this recipe or do you have questions about it? Let me know by leaving a comment and rating the recipe below.

I love making fun food for parties and special occasions and sharing my creative ideas with you.

If you make this recipe and share it online be sure to link back to this post and use #hungryhappenings.

Thanks and have a sweet day! – Beth

You might also like these other delicious dessert recipes…

Chocolate Heart Cups filled with creamy chocolate mousse

Black and White Mousse (chocolate mousse blended with cheesecake mousse)

Bunny Butt Cheesecakes