Raspberry mousse heart chocolates arranged in small cupcake paper cases, in an old slightly rusted cupcake tin.

4-Ingredient Raspberry Mousse Heart Chocolates (Gluten Free, Dairy Free & Vegan Option)

4 simple ingredients are all you need to make these incredibly delicious and completely adorable raspberry mousse heart chocolates. With only 4 steps, this recipe couldn’t be easier – it’s pretty much fail-proof, but with impressive results. The perfect Valentine’s day (or every-day just-because) dessert to share with your loved ones.

NOTE: Prep time doesn't include overnight freezing.

Course Dessert
Cuisine Dairy Free, Gluten Free, Vegan
Servings 24 heart chocolates
Author Kat | The Loopy Whisk

Ingredients

  • 1 cup (90 g) frozen raspberries
  • 1 cup (240 mL) double or heavy cream (for a dairy free/vegan option, use an equivalent amount of coconut cream)
  • 1/2 cup (60 g) powdered sugar, sifted
  • 5 1/3 oz (150 g) dark chocolate, melted
  • sprinkles (optional)

Instructions

  1. First, make the raspberry reduction:

    In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.

    Pass the raspberry mixture through a sieve to remove the seeds and skin.

    Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 2 tbsp.

    Allow to cool.

  2. Using either a stand mixer with the whisk attachment or a hand mixer with the double beater attachments, whisk the double cream and powdered sugar until stiff peaks form.

  3. Fold in the cooled raspberry reduction. Mix until you get a pretty pink mousse of an even colour.

  4. Using either a spoon or a piping bag, transfer the raspberry mousse into a heart chocolate silicone mould (affiliate link). Fill each cavity completely and smooth out the tops.

  5. Freeze overnight.

  6. The next day, remove the frozen heart-shaped raspberry mousse from the heart chocolate silicone mould (affiliate link) and dip it into melted dark chocolate – make sure the bottoms of the hearts are also covered in chocolate, otherwise the mousse can leak out slightly!

  7. Refrigerate until chocolate has firmed up, and enjoy!

Storage:

  1. The raspberry mousse heart chocolates keep well in a closed container in the fridge for about 1 week and in the freezer for about 2 - 3 weeks.

    You can eat them straight out the fridge, but I recommend thawing them for about 5 - 10 minutes if you keep them in the freezer.