Double Chocolate Mousse with Raspberry Sauce – Easy Dessert Recipe

We have a guest baker this week!

My mom had a Christmas party this weekend and she made this delicious mousse recipe. She found a great recipe from Dani’s Cookings. Her guests ate it up, so I think you all should try it. Recipe below!


  • 400 ml heavy cream
  • 100 g white chocolate
  • 100 g dark chocolate
  • 200 g raspberries fresh or frozen
  • 2 tbs sugar


White and dark chocolate mousse:

  1. Before starting to prepare the mousse, refrigerate 300 ml of the heavy cream for 6 to 8 hours in the top rack of the fridge. For best results place also the bowl and the beaters of the mixer for 15 minutes in the freezer.
  2. In a large mixing bowl whip 150 ml heavy cream until very thick.
  3. In a medium heatproof bowl combine while chocolate, broken into pieces and 50 ml heavy cream (not refrigerated). Place the bowl over a pan of gently simmering water. Stir until the chocolate melts.
  4. With a rubber spatula carefully fold the chocolate mixture into the whipped cream until homogeneous. Spoon the prepared white chocolate mousse into glasses and set aside.
  5. Whip the rest of the cold heavy cream (150 ml) until very thick.
  6. Following the above process, melt also the dark chocolate together with the remaining 50 ml heavy cream.
  7. Carefully fold the dark chocolate mixture into the whipped cream. Spoon the dark mousse in the glasses over the white mousse.

Raspberry sauce:

  1. In a small saucepan over medium heat combine raspberries and sugar. Whisk until the mixture starts to thicken: about 10-15 minutes.
  2. Spoon or pour the prepared sauce on top of the chocolate mousse.
  3. Refrigerate the mouse for 2-3 hours before serving it.

My mom didn’t make the raspberry sauce, she just used fresh raspberries. Whatever your preference is, I am sure it tastes good either way!