Easy Layered Chocolate Raspberry Mousse
 
 
Quick and easy and perfect for special occasion.
Yield: 6 servings
Ingredients
  • 2 oz dark chocolate
  • 16 oz cream cheese, softened
  • 1 cup plus 4 Tbls powdered sugar, divided
  • 1 tsp real vanilla extract
  • 2 cups (1 pint) heavy cream, divided
  • 2 Tbls fruit only raspberry jam
  • Red or pink food coloring (optional)
  • Raspberries for garnish
Instructions
  1. Place the chocolate in a small, microwave-save bowl. Heat on high for 15 seconds, stir, heat again and repeat until the chocolate is melted. Set aside to cool slightly
  2. Meanwhile, In a large mixing bowl, add the softened cream cheese and beat until smooth.
  3. To the mixing bowl, add 1 c of the powdered powdered sugar and vanilla. Beat at medium speed for one minute. Stop the beaters and scrape down the bowl and beaters and mix again on low for about 15 seconds.
  4. To the cream cheese mixture, add 1 Tbls of heavy cream and beat for 30 seconds at high speed.
  5. Remove ½ cup of cream cheese mixture from the mixing bowl and place in a small bowl. Add the raspberry jam and stir just until combined. Add a few drops of food coloring if desired. Set aside.
  6. Stir the chocolate. It should be melted, but not hot. If it's cooled too much and has thickened, microwave it again for 7 seconds on medium and stir again. Add the melted chocolate to the mixing bowl with the cream cheese mixture. Stir by hand just until combined. If using a stand mixer, move the chocolate cream cheese mixture to another bowl and wash the mixing bowl.
  7. In a clean mixing bowl, beat the remaining whipping cream and 4 Tbls powdered sugar until stiff peaks form.
  8. Remove the bowl from the mixer and remove approximately ⅓ of the whipped cream and stir it into the raspberry mixture, then stir the remaining ⅔'s whipped cream into the chocolate mixture. Gently fold, don't stir or you'll deflate the whipped cream.
  9. Layer each of the flavors into parfait glasses, large wine glasses, or goblets. Take care to clean any smears on the inside of the glass between layers with a damp paper towel. Or place each flavor into a reclosable plastic bag and cut one corner off about ½" down in order to make large dollops inside the glasses - this generally results in a cleaner glass and less wiping.
  10. Level each layer by holding the back of a large spoon on the top mousse while turning the glass in a circle.
  11. Pipe the top layer with a large open star tip if you’d like.
  12. Top with fresh raspberries if desired
  13. Chill 2-3 hours before serving
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/08/22/easy-desserts/