Raspberry-Chip Mousse

Raspberry-Chip Mousse


  • 2 c. fresh raspberries
  • 1/4 c. water
  • 1 (3-ounce) box of raspberry-flavored Jello
  • 1 c. heavy whipping cream
  • 1/2 c. semi-sweet mini chocolate chips
  • 2 tbsp. granulated sugar
  • Can of whipped topping, to garnish
  • 6 tbsp. mini chocolate chips, to garnish
  • 6 tbsp. fresh raspberries


  1. Place raspberries and 1/4 c. water in a blender and purée.
  2. Pour puréed raspberries over a fine mesh strainer, pressing the puréed berries into the strainer to gather as much of the juice as possible. Discard seeds. Add cold water to the remaining juice to equal 1 cup in total. Place in fridge to chill.
  3. Bring 1/2 c. of water to boil in a small saucepan. Add jello and whisk to dissolve.  Combine jello mix and raspberry juice and place in fridge to chill until cold, but not set.
  4. Using a electric hand mixer, beat whipping cream until soft peaks form. Add jello mixture and beat until thoroughly blended.
  5. Fold in 1/2 c. mini chocolate chips. Place in refrigerator and chill for at least 1 hour or until set.
  6. To serve, place mousse in parfait dish and garnish with chipped topping, 1 tsp. mini chocolate chips, and fresh raspberries.

0/5 (0 Reviews)

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.