Frozen Chocolate Raspberry Mousse

Sometimes you just want to be a little fancy. I get that. I want to be fancy sometimes too.

Instead of cupcakes, I’ll bake mini-cakes in fluted liners (still a cupcake, but so stylish); Instead of a big pie, I’ll make mini tarts and gussy them up. And instead of mousse in a bowl, I’ll freeze it, and serve it in alongside gorgeous berries. Like this.

I used the new Square Savarin Tray from DeMarle At Home (That’s the company that makes the Sil-Pat – which I simply can not live without.) This pan was equally great! No sticking, no fuss, no bother. There are lots of great uses for this unusual little pan, from baking Savarins, mini cakes and inverted cheesecakes, to of course, working great for freezing things like ice cream and mousse into fantastical shapes sure to impress your guests.


This particular mousse is pretty darned easy, and is based heavily on the mousse recipe from Julia Child. I always use ScharffenBerger chocolate, so of course, it’s rich and superbly satisfiying on its own. However, the addition of freshly pureed raspberries is amazingly delicious. I don’t know of many things that go better with chocolate than raspberries …sweet, rich – heaven!

Frozen Chocolate Raspberry Mousse

makes 12

  • 4 egg yolks
  • 3/4 cup sugar
  • 6 ounces semisweet chocolate (I used ScharffenBerger, 70%)
  • 6 ounces or 1/2 sticks softened unsalted butter
  • 1/4 cup fresh raspberry puree
  • 4 egg whites
  • pinch salt
  • 1 Tbsp sugar
  1. In a heatproof bowl, beat the egg yolks and sugar together until thickened and fluid.
  2. Over medium heat, bring a pot of water to a simmer, then place the egg yolk and sugar combination over the simmering water. Continue to beat for 3-5 minutes, until the mixture is very hot.
  3. Prepare a bowl of ice. Remove the custard from the heat and place the bowl on the ice. Continue to beat another 5 minutes, until cooled.
  4. Melt chocolate in 30 second increments in the microwave, stirring after each 30 seconds, until smooth. Beat in butter a bit at a time, until creamy. Beat the chocolate into the egg yolks and sugar, then beat in the raspberry puree.
  5. Beat the egg whites and salt until soft peaks are formed, then sprinkle on the last tablespoon of sugar and beat until stiff peaks are formed. Stir half of the egg whites into the chocolate mixture, then fold in the rest.
  6. Pour or spoon the mousse into the savarin molds, rapping the pan once all of the molds are filled to loosen any air bubbles. Freeze for 6 hours or overnight. Serve with fresh raspberries, if desired.

demarle_semifreddo1If you haven’t tried a specialty pan from DeMarle A Home, you really should. The quality is top notch. Plus, they have a pan for just about everything! In fact, you can check out my friends posts today as well – We had a Virtual Potluck and they all used a different DeMarle At Home pan in their posts today…lots of inspiration for you! I love teaming up with friends, especially Paula, on parties like these (we recently did Wasa and Kerrygold)…I get so many great ideas from friends!

DeMarle Pannacotta

For more info on DeMarle At Home…you can find them here:

*Disclaimer: I was given this pan from DeMarle at Home to review, as well as compensation to help in the creation of my recipe. All thoughts are 100% my own.

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