Raspberry Chocolate Mousse
There’s no question that nearly every night, I end up sneaking back to the kitchen for my after-dinner treat. And this raspberry chocolate mousse has been my latest indulgence — especially when I want a little treat just for me! This single-serve recipe (which can easily be doubled for two or for leftovers) is one of the easiest you’ll find. Unlike other recipes that require gelatin, lots of sugar, and an hour + of waiting, this low-fuss recipe only requires 3 ingredients and 5 minutes of your time. Can it get easier than that? It’s also perfect for my dairy-free and vegan friends! My husband begged me to make this for him for Valentine’s Day this year, so this will be one of the many indulgences we enjoy!
You all seem to love my (secretly) high-protein, healthy mousse made with silken tofu. It’s one of my faves too. This year, I wanted to create a series of Valentine’s Day recipes centered around the theme of “treat yourself.” You don’t need a partner to enjoy Valentine’s Day desserts—you can celebrate self-love, too!
Check out my site and Instagram each week as I drop more recipes as Valentine’s Day approaches!
Raspberry Chocolate Mousse Ingredients
- Full-fat coconut milk — You only need 3 oz of full-fat coconut milk (from a can). This is most easily measured using a scale. This equates to about 1/2 a cup of coconut milk, but I find it hard to measure with a measuring cup because it is so thick.
- Raspberry Jam — Use your favorite chilled raspberry jam for this recipe.
- Cocoa powder — Make sure it is high-quality and sifted to avoid lumps!
How to Make Raspberry Chocolate Mousse
1. Measure Out Chilled Coconut Milk
First, you want your coconut milk to be chilled in the fridge for at least a few hours so the top (white part) has hardened. Make sure you are using full-fat coconut milk from a can. Avoid shaking it, if possible.
Spoon off about 3 oz from the top of the can (use a scale, if you have one). If you don’t have a scale, try to approximate about 1/2 cup of the thick white coconut milk. (It’s a little harder to measure out because it will come out in big chunks.)
2. Mix Your Coconut Milk
In a medium-sized bowl, add your solid coconut milk. Using a hand mixer, mix on medium/high speed for a minute to get it soft and fluffy. Use a rubber spatula to push down the sides.
3. Mix in Other Ingredients
Next, add your cocoa powder, raspberry jam, and any other mix-in you would like. Mix with the hand mixer again on medium/high speed, stopping a few times to scrape down the sides, until it is fluffy.
4. Serve
Spoon into a glass bowl, or, if you want to be fancy, a pretty cocktail glass such as a coupe. Top with whipped cream, some shavings of chocolate, raspberries, more raspberry jam, cocoa powder — or whatever you want!
You can either enjoy it right away or chill it for 30 minutes, and it gets even better!
How to Store Raspberry Mousse
You can store this chocolate raspberry mousse in the fridge (preferably a glass airtight container) for up to 2 days. It tends to fall flat the longer it sits in the fridge, but it will still taste yummy!
Toppings for Raspberry Chocolate Mousse
Tips for 5-Star Raspberry Chocolate Mousse
Common Questions
Use full-fat coconut milk from a can for the best flavor (and to get the thickest white coconut layer on top for this recipe).
You can add vanilla extract, a pinch of salt, or other types of jam.
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Raspberry Chocolate Mousse
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Ingredients
- 3 oz full-fat coconut milk just the top thick white part on the top of the can (about 1/2 cup)
- 1 tsbp cocoa powder
- 2-3 tsp chilled raspberry jam (use 3 tsp if you really like raspberry flavor)
Optional Additions
- 1/4 tsp vanilla extract
- pinch salt
Optional Toppings
- fresh raspberries
- shaved chocolate
- dusted cocoa powder
- dairy-free or regular whipped cream
- more raspberry jam
Instructions
- First, you want your coconut milk to be chilled in the fridge for at least a few hours so the top (white part) has hardened. Make sure you are using full-fat coconut milk from a can. Avoid shaking it, if possible.Spoon off about 3 oz from the top (use a scale, if you have one). If you don't have a scale, try to approximate about 1/2 cup of the thick white coconut milk. (It's a little harder to measure out because it will come out in big chunks).Note: This is a single-serving recipe – so if you want to double it for 2 people (or have leftovers) you can easily press the "2x" button in the recipe card.3 oz full-fat coconut milk
- In a medium-sized bowl, add you solid 3 oz of coconut milk. Using a hand mixer, mix on medium/high speed for a minute to get it soft and fluffy. Use a rubber spatula to push down the sides.1 tsbp cocoa powder, 2-3 tsp chilled raspberry jam
- Next, add your cocoa powder, raspberry jam, and any other mix-in you would like (like vanilla or pinch of salt). Mix with the hand mixer again on medium/high speed, stopping a few times to scrape down the sides, until it is fluffy.
- Spoon into a glass bowl, or – if you want to be fancy – a pretty cocktail glass such as a coupe glass. Top with whipped cream, some shaves of chocolate, raspberries, more raspberry jam, cocoa powder – or whatever you want! You can either enjoy it right away, or chill it for 30 minutes and it gets even better!
Notes
- Raspberry jam: It is best to use chilled raspberry jam because it will keep the mousse fluffier. Warm or room-temp jam tends to make the mousse fall more flat.
- Coconut milk: This recipe uses canned full-fat coconut milk. Choose a high-quality one like Thai Kitchen. I have found that the really cheap ones (such as from Aldi like this one) do not yield good results. Please chill it for at least a few hours before using. This really helps the coconut milk solidify on top and whip up nicely.
- You can use your leftover coconut milk to make a yummy meal such as my chickpea tikka masala or chickpea curry.
- Other ideas:
- Jam: You can use any other jam you’d like. This would be delicious with blackberry, boysenberry, and more!
- Doubling: You can easily double this recipe for 2 people (or if you want extras).
