Milk Chocolate Mousse with Fresh Raspberries Milk Chocolate Mousse with Fresh Raspberries

Milk Chocolate Mousse with Fresh Raspberries Image by: Jodi Pudge Author: Jennifer Bartoli and The Canadian Living Test Kitchen Source: Canadian Living Magazine: September 2016

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



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


  • Iron 1
  • Folate 1
  • Calcium 1
  • Vitamin A 4
  • Vitamin C 3
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Baking & Desserts

Milk Chocolate Mousse with Fresh Raspberries