Raspberry Chocolate Mousse

5 from 1 vote

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 leftovers) is one of the easiest you can find out there. And 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 make this for him for Valentine's Day this year, so this will be one of the many indulgences we enjoy!

Prep Time5

Total Time5

Course: Dessert

Diet:

Servings: serving

Calories: 209kcal

Author: Allie Petersen

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

Tips:

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).

Nutrition