Chocolate-Raspberry Mousse

4
(3) 3 Reviews
Prep Time
25
min.
Total Time
2
hr.
25
min.
Servings

16 servings

This easy-to-make layered chocolate mousse dessert is made extra special with fresh raspberries and an OREO crumb crust.

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What You Need

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Make It

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  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.
  • Melt 7 oz. chocolate as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy. Add condensed milk; mix well. Add melted chocolate; beat until well blended. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.
  • Run knife around rim of pan to loosen dessert; remove rim. Cut 8 of the reserved raspberries in half. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate; drizzle over dessert. Let stand until firm.

Variation

Prepare as directed using 1-1/2 pkg. (4 oz. each) BAKER'S Premium White Baking Chocolate (6 oz.), using all of the chocolate in the mousse filling and omitting the chocolate drizzle garnish.

Size-Wise

You’ll know it’s a special occasion when you get to enjoy a serving of this delicious mousse!

Variation

To serve as a chilled dessert, refrigerate dessert 4 hours or until firm instead of freezing it. For a make-ahead dessert, refrigerate dessert up to 24 hours before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 21g
Saturated fat 13g
Cholesterol 50mg
Sodium 210mg
Carbohydrate 35g
Dietary fiber 3g
Sugars 27g
Protein 5g
   
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jillianharris |

    what did i do wrong?! i used a 9in springform pan. i let it set in the fridge for 24hrs, covered the base with raspberries. it barely covered the raspberry base and didn't set well - loose; almost runny. and it tasted like a rich chocolate pudding. yummy, but not-quite-right, i don't think!

  • JazzyGirlSinger |

    This is a fantastic chilled dessert to make in July when red raspberries are in season. I make this every year and it's like tasting heaven. It's pretty rich, so make sure you have enough people to help you eat it so you don't eat it all yourself which is very possible. I'm sorry when fresh raspberries are over because I can't make this dessert then.

  • lizbeth criollo |

    les recomiendo este riquisimo postre es muy bueno para toda ocasion, sobre todo en el verano , pues tiene un toque especial parecido a los helados, preparenlo .

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