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Chocolate Raspberry Mousse


As a chocoholic, one of my favorites are those crown-shaped, pink, foil-covered, raspberry-cream-filled chocolates. That intense raspberry flavor paired with bittersweet chocolate was what I aimed for in this recipe, and this mousse certainly fits the bill! It’s also impressive to serve, and I hope you enjoy this heavenly dessert as much as we do!


Make the Base

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a mixing bowl, combine graham cracker crumbs with margarine; press evenly into a 10-inch (25-cm)  springform pan. Bake 10 minutes or until set.
3. Remove from oven and gently spread raspberry preserves over crust. Set aside to cool.

For the Filling

1. Meanwhile, place chopped chocolate in a large bowl along with three tablespoons raspberry jello powder.
2. Heat one and a half cups parve whipping cream in microwave until it just comes to a boil. Immediately pour over chocolate and jello; stir until smooth. Let stand until cool but still liquid.
3. Beat mixture with a hand mixer until slightly soft peaks form; spread over crust. Freeze.
4. In a mixing bowl, beat remaining one and a half cups parve whipping cream and remaining jello until firm. Spread over chocolate filling, or see tip. Return to freezer.


For a very pretty presentation, pipe raspberry filling over mousse using a star tip, in overlapping concentric circles.

For the Topping

1. Place chocolate chips into a mixing bowl. Heat parve whipping cream in microwave just to a boil; immediately pour over chocolate and stir until smooth.
2. Cool until slightly thickened but still pourable. Spoon or drizzle over raspberry filling. Cover and refrigerate until set, preferably overnight, or freeze. If freezing, remove from freezer at least 20 minutes before serving.
3. To serve, use a hot, dry knife to cut through the top layer of ganache. Remove sides of the springform pan and slice. Keep frozen.


Photography: Moishe Wulliger and Chaya Berger

Styling: Renee Muller and Rachel Mintz