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.
Servings 24 heart chocolates
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
- 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.
- 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.
- Fold in the cooled raspberry reduction. Mix until you get a pretty pink mousse of an even colour.
- 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.
- Freeze overnight.
- 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!
- Refrigerate until chocolate has firmed up, and enjoy!
Storage:
- 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.