Chocolate Silk Mousse & Raspberry Cream
Prep time
Cook time
Total time
Tart & sweet raspberry cream compliment the thick richness of chocolate silk mousse.
Recipe type: Dessert
Cuisine: International
Serves: 4-6
French Silk
  • 1½ cup Heavy whipping cream
  • 1 cup Semi-sweet chocolate
  • ⅓ cup Butter
  • ⅓ cup Sugar
  • 2 tablespoons Sugar
  • 2 Egg yolks, lightly beaten
  • ¼ cup Godiva chocolate liqueur
Raspberry Cream
  • ¾ cup Heavy whipping cream
  • 3 tablespoons Sugar
  • ¼ cup Fresh raspberries, mashed but no pureed
French Silk
  1. Add 1 cup of the cream, chocolate, butter and sugar to a medium saucepan and cook over low heat, until completely melted; stirring constantly.
  2. Remove from heat and pour ½ of the mixture into the eggs to temper, whisking constantly.
  3. Return the egg & chocolate to the pan and cook over medium heat until mixture thickens.
  4. Remove from heat and stir in liqueur.
  5. Place the whole pan in a large bowl of ice water and let stand; stirring in intervals until chocolate cools completely and stiffens.
  6. Meanwhile, in a separate bowl combine remaining ¼ cup of whipping cream and 1 tablespoon of sugar. Mix on high until soft peaks form.
  7. Once chocolate is cooled, gently fold in whipped cream until completely incorporated.
  8. Pour chocolate into ramekins ½ way to the top. Set aside.
Raspberry Cream
  1. In a medium bowl, combine whipped cream and sugar and mix until thick peaks form.
  2. Gently fold in mashed raspberries.
  3. Add more sugar if needed, but should be a little tart to contrast with the richness of the chocolate.
  4. Pour raspberry cream over the chocolate in the ramekins & smoothe the tops.
  5. Place ramekins in the refrigerator and chill for a minimum of 2-3 hours.
Recipe by The Butter Dish at