Raspberry Chocolate Mousse

Raspberry Chocolate Mousse

3 Reviews
From the EatingWell Kitchen

Chocolate mousse for 115 calories? Yes, please! This healthy dessert recipe is perfect for a special occasion or if you just need a sweet treat. For the fluffiest mousse, make as few gentle strokes with your spatula as possible to fold the egg whites into the chocolate mixture in Step 5.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon Chambord (raspberry liqueur)
  • 1 tablespoon low-fat milk
  • ¾ teaspoon gelatin
  • 3 ounces bittersweet chocolate, chopped
  • 4 large eggs, separated (see Tip)
  • 4 tablespoons sugar, divided
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • Whipped cream, raspberries and/or chocolate shavings for garnish


  • Prep

  • Ready In

  1. Combine Chambord and milk in a small bowl, sprinkle gelatin on top and let stand to soften.
  2. Place chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each burst.
  3. Bring 1 inch water to a bare simmer in a medium saucepan. Combine egg yolks, 3 table­spoons sugar and salt in a metal bowl large enough to rest in the pan without touching the water. Set the bowl over the water and whisk constantly until the sugar dissolves, 1 to 2 minutes. Add the gelatin mixture and whisk until it dissolves, about 1 minute. Remove from heat; whisk in the chocolate and vanilla.
  4. Beat egg whites in a clean large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until the mixture holds stiff, shiny peaks.
  5. Whisk one-fourth of the egg whites into the chocolate mixture until smooth. With a rubber spatula, gently fold the remaining egg whites into the chocolate mixture just until incorporated. Divide among 8 dessert dishes (about ½ cup each).
  6. Cover and refrigerate until set, at least 2 hours. Serve garnished with whipped cream, raspberries and/or chocolate shavings, if desired.
  • Make Ahead Tip: Refrigerate for up to 2 days.
  • Tips: To eliminate the risk of foodborne illness when consuming barely cooked or raw eggs, try pasteurized-in-the-shell eggs-stamped with a blue “P.” They're exposed to just enough heat to make them safe to eat raw.

Nutrition information

  • Serving size: scant ½ cup each
  • Per serving: 115 calories; 6 g fat(3 g sat); 1 g fiber; 14 g carbohydrates; 4 g protein; 12 mcg folate; 93 mg cholesterol; 12 g sugars; 8 g added sugars; 139 IU vitamin A; 0 mg vitamin C; 17 mg calcium; 0 mg iron; 73 mg sodium; 39 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, ½ lean meat, 1 fat

Reviews 3

January 17, 2017
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By: Lucy M. Casale
I made this recipe for our family party this Thanksgiving and it was a hit! Just as delicious as the multiple samples I enjoyed from the EatingWell Test Kitchen during recipe development. Dad requested I make it again at Christmas.
January 15, 2017
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By: Liz K
This is the fourth time in 2 months that I have made this. I absolutely love it and so does my husband and daughter. What catch my eye originally is the Chambord Raspberry Liqueur. I love it and use it a lot, (especially for my Lemon Raspberry Martini). It is a very smooth, light and really delicious with a slight raspberry after note. I think next time I might add 2 tablespoon of the liqueur... Love Love Love
August 15, 2016
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By: ggw
Absolute, utter failure. The product is an indifferent chocolate sauce. Something is missing from the instructions.
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