Raspberry and Chocolate Mousse Delight

Raspberry and Chocolate Mousse Delight

By Jaspar M.


  • 3 oz Raspberry gelatin powder
  • 1 cup boiling water
  • 2 cups whipped topping
  • 3 oz unflavoured gelatin powder
  • 2 cups half and half milk
  • 1/4 cup sugar
  • 6 oz semisweet baking chocolate (chopped)
  • Raspberries and mint leaf for topping (optional)


  1. Add 1 cup of boiling water and gelatin to a medium bowl. Stir slowly for 1 minute until dissolve, and then stir in 1/2 cup cold water. Set aside to cool.
  2. Use a standard muffin tin to set 6 stemless glasses on the diagonal.
  3. Once the gelatin mixture is lukewarm, stir in the whipped topping until blende. Pour raspberry mixture in to about 1/4 inch below the rim of the glas. Keeping the glasses in positio, carefully lift the tray and place into the fridg. Chill for 1 hour.
  4. While the raspberry mousse is chilling make the chocolate mousse. Add 1/2 cup half and half milk to a small bowl, sprinkle gelatin on top and set aside.
  5. In another bowl, add the remaining 2 cups of half and half and sugar to a small/medium saucepa. Stir over medium heat until almost boiling. Remove from heat and whisk in gelatin mixture and chocolate for several minutes until smooth.
  6. Take the raspberry glasses out of the fridge and place each one on a flat work surface. Once chocolate is lukewarm, slowly pour into each glass until the raspberry mousse is covered.
  7. Chill one more hour to allow chocolate to set. Garnish with optional raspberries and mint.
  8. Serve and Enjoy!


A 3 tone dessert that is so easy and fun to make. The raspberry and chocolate mixture is held together with gelatin to hold it in to position.