Best 9 Tri Chocolate Mousse With Raspberry Sauce And Chocolate Filigree Recipes

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Are you searching for an irresistible dessert that combines the richness of chocolate with the sweetness of raspberries and the elegance of chocolate filigree? Look no further! This article will guide you through the process of creating the ultimate tri-chocolate mousse with raspberry sauce and chocolate filigree, a dessert that will impress your taste buds and leave you craving more. With its velvety texture, delectable flavors, and stunning presentation, this dessert is perfect for special occasions or simply to indulge in a moment of pure bliss. Get ready to embark on a culinary journey that will unlock the secrets of this exquisite dessert, transforming your kitchen into a haven of chocolatey goodness.

Here are our top 9 tried and tested recipes!

CHOCOLATE MOUSSE WITH RASPBERRY SAUCE



Chocolate Mousse with Raspberry Sauce image

The Chocolate Mousse with Raspberry Sauce recipe out of our category Dessert! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Dessert

Time 3h40m

Yield 4

Number Of Ingredients 8

200 grams Dark chocolate (70%)
2 centiliters Rum
2 eggs
40 grams sugar
100 milliliters Whipped cream (chilled)
250 grams Raspberries
1 Tbsp powdered sugar
4 centiliters Port wine

Steps:

  • Coarsely chop chocolate and combine with rum in a bowl set over a pan of barely simmering water. Stir until melted. Remove from heat. Separate eggs. In another metal bowl, beat egg yolks with half the sugar over pan of hot water until thick and creamy. Place bowl of melted chocolate over another bowl filled with ice water. Stir chocolate until cold. Whip chilled cream until stiff. Whip egg whites with remaining sugar until stiff. Quickly whisk whipped cream into melted chocolate before mixture solidifies.
  • Gently fold in egg whites. Divide mousse among glasses. Cover and refrigerate at least 3 hours.
  • Pick over raspberries. Cook powdered sugar in a pan until golden and caramelized. Deglaze with port wine and bring to a boil. Remove from heat, mix in raspberries and let cool. Just before serving, garnish mousse with raspberry sauce.

Nutrition Facts : Calories 510.67 kcal, Fat 31.32 g, SaturatedFat 17.6 g, Protein 7.86 g, Carbohydrate 44.4 g, Sugar 11.81 g, Cholesterol 106.65 mg

CHOCOLATE MOUSSE WITH RASPBERRIES



Chocolate Mousse with Raspberries image

Provided by Michele Adams

Categories     Milk/Cream     Mixer     Chocolate     Dessert     No-Cook     Quick & Easy     Wedding     Raspberry     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 servings

Number Of Ingredients 5

32 ounces fresh whipping cream
1 cup sugar
Two 4-ounce packages instant chocolate pudding mix
2 pints fresh raspberries, rinsed
20 small dessert goblets

Steps:

  • In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
  • Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.

RASPBERRY WHITE CHOCOLATE MOUSSE



Raspberry White Chocolate Mousse image

This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.

Provided by Stacey Walery

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 40m

Yield 16

Number Of Ingredients 6

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 ¾ cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

Steps:

  • Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
  • In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
  • In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
  • Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g

TRI-CHOCOLATE MOUSSE WITH RASPBERRY SAUCE AND CHOCOLATE FILIGREE



Tri-Chocolate Mousse With Raspberry Sauce and Chocolate Filigree image

A rich and creamy dessert with dark, milk and white chocolate topped with raspberry sauce! Complete with chocolate filigree decorations to make a stunning presentation!! Truely sinful! :) *A bit time-consuming, but VERY easy and well-worth the effort! ;)Time does not include chilling time.

Provided by Wildflour

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 19

dried beans
8 ounces bittersweet chocolate, chopped
1/4 cup butter
2 tablespoons almond flavored liqueur, can sub 1 tsp. almond extract
1/2 cup heavy cream, whipped
3/4 cup heavy cream
1 1/2 teaspoons unflavored gelatin
6 ounces white chocolate, chopped
1/2 cup finely chopped almonds
1/2 cup heavy cream, whipped
8 ounces milk chocolate, chopped
1/4 cup butter
1 cup fresh raspberry, pureed and sieved to remove seeds
1/2 cup heavy cream, whipped
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
unsweetened cocoa powder
1 cup fresh raspberry
3/4 cup dark chocolate melts or 3/4 cup milk chocolate melts

Steps:

  • Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan with non-stick cooking spray, line with plastic wrap.
  • Fill small roasting pan or baking dish with dried beans.
  • Wedge loaf pan into beans, tilting it lengthwise so that the first layer of chocolate will be at an angle.
  • Dark chocolate layer:.
  • In saucepan over low heat, melt bittersweet chocolate with butter, stirring until smooth; stir in liqueur.
  • Cool, fold in whipped cream.
  • Pour mousse into loaf pan on the lower tilted side filling the pan from the center out lengthwise to the lower edge.
  • Smooth top.
  • Refrigerate, without removing from pan of beans, until mousse is firm, about 2 hours.
  • White chocolate layer:.
  • In saucepan, combine 3/4 cup heavy cream and gelatin, let stand 5 minutes.
  • Add white chocolate and heat over low heat stirring until melted and smooth.
  • Place pan in bowl of ice water.
  • Stir until slightly thickened.
  • Remove from ice water, stir in almonds.
  • Fold in whipped cream.
  • Reposition loafpan to tilt in opposite direction. (lengthwise.).
  • Fill opposite side with white chocolate mousse. You will have one half dark chocolate and one half white chocolate coming down to an angle at the bottom center of the pan sloping (angling) upwards on each side. Like 2 triangles. Smooth white chocolate layer.
  • Cover, chill til firm.
  • Milk chocolate layer:.
  • In saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth.
  • Cool, fold in whipped cream.
  • Level loaf pan and fill center with mousse, spread to edges.
  • Chill til firm, about 2 hours.
  • Raspberry sauce:.
  • In food processor, puree thawed berries, strain into small saucepan. Stir in cornstarch and bring to a boil, stirring, simmer 1 minute.
  • Cool, refrigerate covered until serving.
  • Freeze mousse 1 hour before slicing.
  • Lightly sift cocoa powder onto each serving plate.
  • Add a slice of mousse, garnish with Raspberry Sauce, Chocolate Filigree and fresh raspberries.
  • Chocolate Filigree:.
  • Line baking sheet with waxed paper.
  • Melt 3/4 cup chocolate melting wafers over low heat or in microwave.
  • Fit a #3 plain tip onto pastry bag.
  • Fill with the melted chocolate, pipe triangles of melted chocolate onto waxed paper.
  • Add crosshatches to each one.
  • Set aside til hardened.
  • Carefully peel off of waxed paper.
  • Store in covered container in cool place.

CHOCOLATE RASPBERRY MOUSSE



Chocolate Raspberry Mousse image

The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

2-1/2 cups heavy whipping cream, divided
1/2 cup sugar
4 egg yolks
12 ounces bittersweet chocolate, chopped
1/4 cup raspberry liqueur
2 teaspoons vanilla extract
Fresh raspberries

Steps:

  • In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.

Nutrition Facts :

ULTIMATE WHITE CHOCOLATE MOUSSE WITH CHOCOLATE PHYLLO AND RASPBERRY SAUCE



Ultimate White Chocolate Mousse with Chocolate Phyllo and Raspberry Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1 pound white chocolate (valhrona)
4 ounces heavy cream
1-ounce sweet butter
1 1/2 egg yolk
3 1/4 ounces heavy cream, warm
22 1/2 ounces heavy cream whipped, soft peaked
12 broken pieces chocolate phyllo (recipe follows)
4 ounces raspberry sauce
4 mint sprigs and fresh raspberries for garnish
2 cups fresh raspberries
1 tablespoon confectioners' sugar
2 tablespoons fresh lemon juice
1 pound butter
1 cup cocoa powder (brut)
5 sheets phyllo pastry dough
8 ounces granulated sugar (approximately)

Steps:

  • Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.;
  • In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.;
  • Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries.

BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE



Bittersweet Chocolate Mousse in Phyllo with Raspberry Sauce image

Categories     Milk/Cream     Blender     Chocolate     Fruit     Dessert     Bake     Valentine's Day     Raspberry     Eau de Vie     Chambord     Anniversary     Chill     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 2

Number Of Ingredients 20

2 phyllo sheets, thawed if frozen
For sauce:
a 10-ounce package frozen raspberries in light syrup
2 tablespoons granulated sugar
1 tablespoon eau-de-vie-de framboise or raspberry liqueur
For mousse:
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup water
1 large egg
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 tablespoon eau-de-vie-de framboise or raspberry liqueur
1/4 cup well-chilled heavy cream
For serving:
3 tablespoons well-chilled heavy cream
confectioners' sugar
unsweetened cocoa powder
chocolate curls
To make Chocolate Curls
fine quality bittersweet chocolate (not unsweetened), chopped

Steps:

  • Preheat oven to 350°F.
  • On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
  • Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
  • Make sauce:
  • In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
  • Make mousse:
  • In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
  • To make chocolate curls:
  • In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
  • To serve:
  • In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.

RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS



Rich Chocolate Mousse With Raspberry Coulis image

This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio.

Provided by CookinDiva

Categories     Dessert

Time 3h

Yield 8 serving(s)

Number Of Ingredients 9

12 ounces frozen unsweetened raspberries
1/2 cup sugar
1/4 cup raspberry liqueur
1 cup marsala (find in liqueur aisle)
1/2 cup sugar
1 cup semi-sweet chocolate chips, melted
1 cup whole milk ricotta cheese
1 teaspoon vanilla
8 ounces Cool Whip Lite

Steps:

  • Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
  • Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
  • Melt chocolate chips (this can be done in a microwave or in a double boiler).
  • Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
  • Place mousse in refrigerate to set for at least 2 hours.
  • To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.

Nutrition Facts : Calories 461.3, Fat 14.3, SaturatedFat 9.5, Cholesterol 16.2, Sodium 56.4, Carbohydrate 55.1, Fiber 4, Sugar 46.3, Protein 5.8

CHOCOLATE-RASPBERRY MOUSSE PIE



Chocolate-Raspberry Mousse Pie image

Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

10 whole reduced-fat graham crackers
1 egg white
2 tablespoons butter, melted
1/2 cup semisweet chocolate chips
1 envelope unflavored gelatin
1/2 cup cold water
2-1/2 cups fresh raspberries
4 ounces reduced-fat cream cheese, cubed
1/2 cup sugar
1/2 cup nonfat dry milk powder
1/2 cup ice-cold water
2 tablespoons lemon juice

Steps:

  • Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.

Tips:

  • Use high-quality chocolate for the best flavor. A blend of dark, milk, and white chocolate creates a rich and complex mousse.
  • Make sure the chocolate is finely chopped before melting it. This will help it melt evenly and smoothly.
  • Do not overbeat the egg whites. Overbeaten egg whites will make the mousse tough and grainy.
  • Fold the whipped egg whites into the chocolate mixture gently. Overmixing will deflate the mousse.
  • Chill the mousse for at least 4 hours before serving. This will allow the flavors to meld and the mousse to set properly.
  • Serve the mousse with fresh raspberries and chocolate filigree for a special touch.

Conclusion:

This tri-chocolate mousse with raspberry sauce and chocolate filigree is a stunning and delicious dessert that is perfect for any special occasion. The combination of rich chocolate mousse, tart raspberry sauce, and delicate chocolate filigree creates a dessert that is both visually appealing and incredibly flavorful. With careful preparation and attention to detail, you can create this impressive dessert that will wow your guests and leave them craving more.

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