This airy, chocolaty mousse makes a stunning dessert that's easily customizable to the size of your dinner party. To serve a crowd, we've piped the mousse into Asian soup spoons for an elegant one-bite dessert.
- Prep time 15 minutes
- Total time 2 hours & 15 minutes
Ingredients
Method
Place chocolate in heatproof bowl. In small saucepan, heat cream over medium-high heat just until bubbles form around edge; pour over chocolate, whisking until melted. Stir in vanilla and 1/4 tsp salt. Let cool slightly. Cover with plastic wrap; refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Beat mousse until soft peaks form, 4 to 5 minutes. Using piping bag fitted with large star tip, pipe heaping 1 tbsp into Asian soup spoons; top with raspberries.
Tip from The Test Kitchen: Don't have Asian soup spoons? Instead, spoon 1/3 cup of the mousse into each of four 12-ounce glasses; top with half of the raspberries. Repeat layers once.
Makes about 3 cups.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 19 mg
- Sugars 2 g
- Protein 1 g
- Calories 58
- Total fat 5 g
- Potassium 33 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
%RDI
- Iron 1
- Folate 1
- Calcium 1
- Vitamin A 4
- Vitamin C 3
