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 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 these Lemon Raspberry Cupcakes {Soft & Fluffy}. These would all make excellent choices for Valentine’s Day or Mother’s Day.
Table of contents
How To Make Easy Fresh Raspberry Mousse Recipe From Scratch?
- Puree and strain raspberries– In a food processor and then in a mesh strainer.
- Cook puree– With sugar to create a thick “syrup-like” consistency.
- Make gelatin mixture– By mixing together gelatin and water.
- Combine mixtures– Including gelatin and raspberry puree.
- Cool– To room temperature.
- Make whipped cream– Color it pink.
- Fold this whipped cream– Into the raspberry mixture.
- Assemble– Start with small square brownie pieces at the bottom followed by raspberry mousse on top.
- Cover and chill– Until mousse sets.
- Decorate– With raspberry jam or preserves, fresh raspberries, shredded white chocolate.
Key ingredients
- Brownies– This will be the base on which the mousse will set.
- Raspberries– These should be ripe and should be preferably fresh but frozen can be used in a pinch.
- Granulated sugar– This is the sweetener of choice in this recipe.
- Gelatin– This allows the mousse to set.
- Heavy cream– This adds richness and creaminess.
What Are The Basic Components Of A Mousse?
There are 4 basic components to any mousse:
- The base
- The aerator
- The sweetener
- 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– For a more fruity flavor.
Add raspberry extract– For a more intense flavor.
Try other toppings- Such as dark chocolate shavings, other fruits 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.
Tips And Techniques
You must run raspberry mixture through a sieve– Because this removes seeds to prevent a chunky texture.
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, especially if you are in a time crunch.
Can I use frozen raspberries? Yes, they work really well in this recipe.
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 odorless 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 cannot use a lower fat dairy option. It will not whip correctly and will ruin the texture of the mousse. It lacks the creaminess and richness too!
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– I don’t recommend this because it does not thaw well and the dairy can separate.
More Fruit Desserts
- Mini Dessert Pizza {Mini Fruit Pizza}
- Easy Fruit Kabobs (Fruit Skewers)
- Orange Fruit Salad
- Strawberry Crumble {Strawberry Crisp}
- Watermelon Ice Cream (2 Ingredients)
- Frozen Yogurt Bark
Raspberry Mousse
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.
What a refreshing treat! Looks like I will trying this this spring! Yum!
Omg! you have to… I shamelessly ate 2 cups all by myself…hahaha!
Wow! This looks delicious
Thanks and good luck!