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Easy Raspberry Mousse {Light & Fluffy}

Easy fresh raspberry mousse recipe, homemade with simple ingredients. It’s light, fluffy, airy and melts in your mouth. Perfect for Valentine’s day or Summer parties!

*Thank you Vital Proteins for sponsoring this post so that I can make share this recipe with all of you. As always, all opinions are mine.*

This gorgeous layered dessert with brownies at the bottom, is then topped off with raspberry mousse and raspberry jam/preserve and finally decorated with some fresh raspberries and shredded white chocolate! Makes your mouth water… doesn’t it?! These other raspberry desserts will do the same. Try this Chocolate Raspberry Mousse Cake {4 Layers}, Chocolate Raspberry Cake {With Cake Mix}, or Lemon Raspberry Cupcakes {Soft & Fluffy}. These would all make excellent choices for Valentine’s Day or Mother’s Day.

How To Make Easy Fresh Raspberry Mousse Recipe From Scratch?

  1. Puree and strain raspberries– In a food processor and then in a mesh strainer.
  2. Cook puree– With sugar to create a thick “syrup-like” consistency.
  3. Make gelatin– Add gelatin and water (or lemon juice), and let it sit.
  4. Combine mixtures– Including gelatin and raspberry. Cool to room temp.
  5. Make whipped cream– Whip heavy cream until soft peaks form. Add red/pink food coloring.
  6. Fold in whipped cream– Into the raspberry mixture.
  7. Layer mousse cups– Start with small square brownie pieces, then raspberry mousse.
  8. Cover and chill– With saran wrap and chill until the mousse sets.
  9. Finish it– Spread raspberry jam or preserve on top, then add fresh raspberries and shredded white chocolate. Enjoy!

What Are The Basic Components Of A Mousse?

There are 4 basic components to any mousse including the base, the aerator, the sweetener, and the thickener.

Why Didn’t My Mousse Layer Set?

Use the proper amount of gelatin to set it. If you don’t use enough, your mousse will not set properly and will be too soft. It could also be from under or over whipping. Either will cause the mousse to not set.

What Is The Difference Between Mousse And Souffle?

A mousse is made with either whipped cream or egg whites and stabilized with gelatin and requires no baking. A souffle is egg based and baked in order to create a set base and a softer center.

Variations For Homemade Chocolate Raspberry Mousse

Add strawberries– Instead of raspberries to make strawberry mousse. Just follow the same directions.

Use a different base– Use small cake pieces at the bottom of the mousse instead of brownies or fresh fruit medley or whatever else you fancy. That’s the beauty of this dessert… it’s so versatile that you can play around with it for any occasion!

Use flavored gelatin– If you like for more fruity flavor.


Add raspberry extract
– For a more intense flavor.

Chocolate version– Make chocolate mousse instead of raspberry.

Try other toppings- Such as dark chocolate shavings, other fruit like strawberries or blackberries, shredded coconut, sprinkles, small candies, candied orange or lemon peels, crushed cookies, or graham cracker crumbles.

Try a white or dark chocolate ganache– Use white or dark chocolate chips in place of semi-sweet chips. Check out this Easy Chocolate Ganache post. Drizzle this over the mousse and under the berries.

Add zest– Such as lemon or lime in the mousse.

Add extracts– Such as vanilla or almond.

Easy Raspberry Mousse With Gelatin in Glass Cup With Brownie Bottom on Rustic Background
Spoonful of Chocolate Raspberry Mousse- Closeup Shot

Surprisingly, the first time I ever tried raspberry mousse was only last Summer at a dinner party.

I can’t believe I waited that long to try it.

I instantly fell in love with the flavor and texture.

After trying a few recipes, I settled on my cousin’s recipe… it was the best one of all!

Cup of Pink Berry Mousse- Partially Eaten

Tips And Techniques

You must run raspberry mixture through a sieve– Because this removes seeds to prevent a chunky mousse.

Gently fold the whipped cream into the raspberry mixture– To keep the airy texture. If you over-mix, the air bubbles will deflate.

What to use in place of homemade whipped cream? Cool whip can be used instead of making your own homemade whipped cream.

Can I use frozen raspberries?– Yes, you can use frozen raspberries instead of fresh ones.

What to use to set the mousse? I used Vital Protein’s gelatin to set the mousse. The great thing about this gelatin is that you can still enjoy your favorite dessert but with the added benefit of collagen proteins that aid in the growth of your nails, bones, skin and even joints! It’s also flavorless and oderless and doesn’t affect the taste of your desserts at all.

Don’t over-whip mousse– Because I made this mistake and learned that folding the cream into the fruit mixture with a spatula works much better. Just forget about using a hand mixer!

Adjust the amount of sugar in the mousse– Add more or less according to your preference.

Must use cold ingredients– This helps everything to mix and set properly, keeping the mousse airy and light.

Use full-fat heavy cream– You can not use a lower fat dairy option. It will not whip correctly and will ruin the texture of the mousse.

Chill the mousse– For 5-6 hours because this is when the mousse sets. Do not skip this step.

Storage

Refrigerate– In a sealed container for up to 3 days.

Freeze– Without the toppings for up to 1 month. Just thaw in the fridge, and top it then to enjoy it later.

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Easy Raspberry Mousse in Glass Cup With Brownie Bottom on Rustic Background
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Raspberry Mousse

Prep Time: 10 mins
Cook Time: 10 mins
Chill time: 5 hrs
Total Time: 5 hrs 20 mins
Easy fresh raspberry mousse recipe, homemade with simple ingredients. It's light, fluffy, airy and melts in your mouth. Perfect for Valentine's day!
Yield: 4 Servings

Ingredients

Raspberry mousse

  • 2 cups Raspberries, Fresh
  • 1/2 cup Granulated sugar
  • 2 tsp Gelatin
  • 2 tbsp Lemon juice , Or water
  • 1 cup Heavy cream, Cold, Full fat
  • Pink food coloring, Or red, Optional

Brownie layer

Decoration

  • 1/2 cup Raspberry jam, or preserves
  • 1 cup Raspberries, fresh
  • 1/4 cup White chocolate, Shredded

Instructions 

  • Puree the raspberries in a food processor.
  • Use a mesh strainer to strain the raspberry puree and remove all seeds.
  • Add this seedless raspberry puree and sugar in a saucepan and cook on medium heat until you have a thick “syrup-like” consistency.
  • While the puree is cooking, add gelatin and water (or lemon juice) in a small bowl and let it sit for about 2 minutes until you end up with a "gel-like" mixture.
  • Now, pour the gelatin mixture into the raspberry mixture and mix until thoroughly combined.
  • Let this mixture cool down to room temperature. You can speed up the process by popping the saucepan in the fridge for 10 minutes but be careful since the gelatin will start to set fairly quickly.
  • While the raspberry mixture is cooling down, whip heavy cream in a cold mixing bowl until soft peaks form. Add red/pink food coloring, if you like.
  • Now, gently, fold the whipped cream into the raspberry mixture with a spatula and mix until just combined. DON’T OVER-MIX or else the texture of this mousse will totally change.
  • Let’s put it all together now… Cut out small square brownie pieces and place them at the bottom of your serving cup. Use the back of a spoon to press the brownie pieces down at the base of the cup.
  • Spoon the raspberry mousse on top of the brownie, leaving about a 1 inch gap at the top.
  • Cover the serving cup with saran wrap and chill in the refrigerator for 5-6 hours until the mousse sets.
  • Prior to serving, spread a few teaspoons of raspberry jam or preserve on top of the mousse. Top it off with fresh raspberries and shredded white chocolate. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 564kcal, Carbohydrates: 76g, Protein: 5g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 84mg, Sodium: 56mg, Potassium: 260mg, Fiber: 6g, Sugar: 59g, Vitamin A: 895IU, Vitamin C: 30.6mg, Calcium: 103mg, Iron: 0.8mg
Course: Dessert
Cuisine: American
Calories: 564
Author: Abeer Rizvi

4 comments on “Easy Raspberry Mousse {Light & Fluffy}”

  1. What a refreshing treat! Looks like I will trying this this spring! Yum!

  2. Wow! This looks delicious 🙂 Great giveaway.

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