Ingredients
Method
- Step 1: Melt the chopped dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth with no lumps. Let it cool to just barely warm, test by touching the bottom of the bowl, it should feel warm but not hot.Step 2: In a large bowl using an electric mixer, beat the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form, about 3-4 minutes. The cream should stand straight up when you lift the beaters and hold its shape firmly.Step 3: Add about one-third of the whipped cream to the cooled melted chocolate and stir vigorously to combine and lighten the chocolate mixture. Then gently fold this chocolate mixture back into the remaining whipped cream using a rubber spatula with broad, sweeping under-and-over motions. Fold just until no white streaks remain.Step 4: Reserve about 12 perfect raspberries for topping, then gently crush or chop the remaining raspberries into smaller pieces. In serving glasses, create layers starting with a spoonful of chocolate mousse, then raspberries, then more mousse. Repeat to create 2-3 layers depending on glass size.Step 5: Top each glass with remaining mousse, smooth the surface, and refrigerate for at least 1 hour or up to 24 hours. Just before serving, top with reserved whole raspberries, a dollop of whipped cream if desired, and a light dusting of powdered sugar.
Notes
Nutrition Facts (per serving): Carbs: 26g | Protein: 3g | Fat: 24g