I can’t think of anything that is more Valentine’s Day than chocolate and raspberries together. In high school I would anxiously await the seasonal arrival of the white chocolate raspberry ice cream at Baskin-Robbins and take full advantage of it. (Is that awkward to admit?) This year I decided to make a mousse version to celebrate and it turned out amazing. Decadent, satisfying, and très delicious. The best part is the recipe is quick and easy to make. Although mousse may sound and appear complicated to make, it’s relatively simple. If you make this for your Valentine’s Day dessert, I promise you will not be disappointed (but if you are, I’d like to discuss why your taste buds are so weird).
Chocolate Raspberry Mousse- adapted from this recipe for white chocolate peppermint mousse
Nine ounces milk chocolate, chopped
One heaping teaspoon of flavorless gelatin powder
One cup heavy cream
One egg white
1/2 teaspoon raspberry extract
White chocolate shavings and fresh raspberries (for serving)
1. Create a double boiler and melt the chocolate over simmering water. When the chocolate is smooth add in the gelatin powder and continue to stir.
2. While the chocolate is melting, beat the heavy cream, egg white, and extract until soft peaks form.
3. Remove the melted chocolate from heat and let cool slightly.
4. Take a big spoonful of the cream mixture and add it to the chocolate mixture, folding until combined. Then add the chocolate mixture to the rest of the cream mixture and and stir with a spatula until combined.
5. Pour into serving dishes (I used ramekins) and refrigerate for at least two hours or until firm.
6. Top with raspberries and white chocolate shavings. Enjoy!