Raspberry Mousse Recipe (Easy, No-Bake Dessert)
A silky, airy raspberry mousse layered over a crumbly chocolate cookie base, made with real raspberries and no baking required. Just a few minutes of hands on prep, then the fridge does the rest.
Equipment
- Small saucepan
- Fine sieve (optional)
- Large mixing bowl
- Hand mixer or stand mixer
- Serving glasses
- Spatula
Ingredients
- Chocolate biscuits crushed, to your liking
- 60 g unsalted butter melted
- 250 g fresh raspberries
- 250 ml heavy whipping cream
- 60 g sugar
- 1 tsp vanilla extract
- 2 tsp powdered gelatin
- 3 tbsp cold water
- Shredded chocolate for garnish
Instructions
- Make the Chocolate Cookie BaseCrush the chocolate biscuits into fine crumbs, either by pulsing them in a food processor or placing them in a sealed bag and rolling over them with a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter until the mixture looks like wet sand and holds together when pressed.Divide the mixture evenly among your serving glasses, pressing it down gently into an even layer at the bottom of each one.
- Prepare the Raspberry MousseSprinkle the powdered gelatin over the cold water in a small bowl and let it sit for about 5 minutes to bloom. In a small saucepan, combine the raspberries and half of the sugar over medium heat, cooking for about 5 minutes until the berries break down into a soft, jammy puree. Remove from the heat and stir in the bloomed gelatin until fully dissolved.Let the mixture cool slightly, then press it through a fine sieve if you would like a smoother, seedless mousse. In a separate large bowl, whip the heavy cream with the remaining sugar and vanilla extract until soft peaks form. Gently fold the cooled raspberry mixture into the whipped cream, swirling until just combined.
- Assemble and ChillSpoon or pipe the raspberry mousse over the chocolate cookie base in each glass, filling them close to the top. Smooth the tops with the back of a spoon, then cover and refrigerate for at least 3 to 4 hours, or until fully set. Just before serving, top each glass with fresh raspberries, a sprinkle of shredded chocolate, and a small mint leaf if you would like an extra touch of color.
Notes
- Bloom the gelatin properly in cold water before adding it to the warm raspberry mixture for the smoothest texture.
- Do not overwhip the cream, since stopping at soft peaks keeps the mousse light rather than dense or grainy.
- Fold gently when combining the raspberry mixture with the whipped cream to preserve the airy texture.
- Chill for the full amount of time recommended, since rushing this step can leave the mousse too soft to hold its shape.
- Press the raspberry mixture through a sieve if you prefer a smoother mousse without visible seeds.
- Garnish just before serving so the fresh raspberries and chocolate shavings stay looking their best.