Heart Shaped Raspberry Mousse with a Brownie Base

Once upon a time my husband and I lived in the small college town of Davis, CA. While living there, I had the most amazingly delicious raspberry mousse from a cute little local bakery. I remember trying multiple times to replicate the mousse recipe but was never successful. Fast forward 10 years later and I still dream about that amazing raspberry mousse. So, I decided to make it one of my missions in life to come up with a raspberry mousse recipe, and I think I finally got it right.

This raspberry mousse is delicate, scrumptious, and airy. The base for the mousse is a gorgeous brownie full of mini chocolate chips. Pair them together and it’s a match made in heaven! This elegant dessert is perfect for Valentine’s or for any special occasion.

First, we’re going to start by making the brownie. This will be the base on which the raspberry mousse will sit on. Here are the ingredients you need.

Ingredients for Chocolate Brownie

• unsalted butter (softened)
• sugar
• vanilla extract
• eggs
• flour
• unsweetened cocoa powder
• salt
• mini semi-sweet chocolate chips

In a medium-size bowl combine the softened butter, sugar, and vanilla extract and mix until light and fluffy. Next, add the eggs. Beat eggs in one at a time. Now, add flour and cocoa powder to the wet ingredients and mix until everything is well combined. Add mini chocolate chips and mix just until the chocolate chips have been incorporated.

Now, place parchment paper on a 9×13 inch cookie sheet and spread the brownie batter on the parchment paper until 1 inch thick. Bake at 350 for 12-15 minutes. You will know when the brownie is done by sticking a toothpick through the thickness part of the brownie. If the toothpick comes out with only a few crumbs on it, the brownie is done. Take it out of the oven and let it cool for 30 minutes before cutting out heart shapes.

I was able to find a heart shape cookie cutter roughly the same size as the heart mold and used it to make heart shaped brownies.

This recipe is actually from our Christmas tree and melted snowman recipe that can be found here.

Now, we can get started with most important part, the raspberry mousse.

Ingredients for Raspberry Mousse

• Frozen raspberries
• sugar
• unflavored gelatin
• water
• heavy whipping cream
• powdered sugar
• vanilla extract
• heart shape mold
  • The exact heart molds I used are the Wilton Red Heart Mini Silicone Mold. The measurements are 4 x 4.25 x 1.25. I bought these molds at my local Wal-Mart, but when I went back multiple times to purchase more and they were always out of stock. It seems like they are on the Wal-Mart website; however, the molds can only be purchase in-store. So check our local Wal-Mart and hopefully you have them in stock.
  • Another great option is the silicone mold used to make chocolate bombs. Check out our post here for the molds.
  • Honestly, there are so many different chocolate/baking molds out there that you can make these in any shape you want.

Making the raspberry mousse is a lot easier than you think. Let’s get started!

In a small bowl mix together water and unflavored gelatin and set aside for about 5-8 minutes. This process is call blooming in which the gelatin absorbs the cold liquid and swells in size. This allows the gelatin to become stronger.

In the meantime, add the frozen raspberry and sugar into a saucepan and place over medium-low heat. Cook stirring occasionally until the raspberries have melted. Turn off heat and now add the bloomed gelatin. Give the sauce a good stir until gelatin is completely dissolved. Now strain raspberry through a sieve, pushing on the back with a spatula to obtain all the juice possible. Set the raspberry sauce aside and cool to room temperature.

In a mixing bowl add heavy whipping cream, powdered sugar, and vanilla extract.

Whip the cream until it creates a stiff peak. You can use an electric mixer, handheld mixer, or even mix it by hand with a whisk. Once you have reached stiff peaks, carefully fold-in the raspberry sauce into the whipped cream 1/4 cup at a time until you added 1 cup of raspberry sauce.

At this point, the raspberry mousse might be a little runny, but once it’s been chilled in the freezer it should be good. Just remember to get a stiff peak with your whipped cream and you will be good.

Now fill heart shape mold with the mousse leaving about an inch from the top.

Now take the brownie hearts and place them on top of the raspberry mousse. Place them on a small cookie sheet, and put them in the freezer for about 4 hours or overnight. Do not flip over the mold yet.

Once the raspberry has been in the freezer for 4 hours or overnight you can take it out of the mold and let it sit at room temperature for about 15-20 minutes before serving.

Print Recipe

Heart Shaped Raspberry Mousse and Brownies

(9 votes, average: 3.89 out of 5)

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Dessert

By Kalu Lor – Serves: 4

Prep Time: 4 hour – Cooking Time: 10 minutes – Total Time: 4 hours 10 minutes

This raspberry mousse is delicate, scrumptious, and airy. The base for the mousse is a gorgeous brownie full of mini chocolate chips. Pair them together and it's a match made in heaven! This elegant dessert is perfect for Valentine's or for any special occasion.

Ingredients

• Heart Shape Chocolate Brownie
• 1/2 cup unsalted butter (softened)-1 stick of butter
• 1 cup sugar
• 1/2 tsp. vanilla extract
• 2 eggs
• 3/4 flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp. salt
• 1/2 cup mini semi-sweet chocolate chips
• Raspberry Mousse
• 1 envelope unflavored gelatin
• 1/4 cup of cold water
• 2 cups frozen raspberries
• 1/3 cup sugar
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp. vanilla extract
• heart shape mold

Instructions

Heart Shape Chocolate Brownie

1

Preheat oven to 350 degrees F.

2

In a medium-size bowl combine the softened butter, sugar, and vanilla extract and mix until light and fluffy.

3

Next, add the eggs. Beat eggs in one at a time.

4

Now add flour and cocoa powder to the wet ingredients and mix until everything is well combined.

5

Add mini chocolate chips and mix just until the chocolate chips have been incorporated.

6

Lastly, place parchment paper on a 9x13 inch cookie sheet and spread the brownie batter on the parchment paper until 1 inch thick.

7

Bake at 350 for 12-15 minutes. You will know when the brownie is done by sticking a toothpick through the thickness part of the brownie. If the toothpick comes out with only a few crumbs on it, the brownie is done.

8

Take out of the oven and let it cool down for about 30 minutes before cutting out into heart shapes.

Heart Shape Raspberry Mousse

9

In a small bowl combine gelatin with water. Set aside and let gelatin bloom, about 5-10 minutes.

10

In a saucepan add frozen raspberry and sugar and place over medium-low heat. Cook stirring occasionally until raspberries have melted. Turn off heat and now add the bloomed gelatin. Give this a good stir until gelatin is completely dissolved. Now strain raspberry through a sieve, pushing on the back with a spatula to get all of the juice possible.

11

Set the raspberry sauce aside and cool to room temperature.

12

In a mixing bowl add heavy whipping cream, powdered sugar, and vanilla extract. Whip the cream until it creates a stiff peak. You can use an electric mixer, handheld mixer, or even mix it by hand with a whisk. Once you have reached stiff peaks, fold in the raspberry sauce into the whipped cream 1/4 cup at a time until you added 1 cup of raspberry sauce.

13

Divide the raspberry mousse evenly among the silicone molds. Now take the brownie hearts and place them on top of the raspberry mousse. Place them on a small cookie sheet, and put them in the freezer for about 4 hours or overnight. Do not flip over the mold yet.

14

Once the raspberry mousse has been in the freezer for 4 hours or overnight you can take it out of the mold and let it sit at room temperature for about 15-20 minutes before eating.