Chocolate & Raspberry Yogurt Mousse
Chocolate and raspberry paired together are hard to beat! This Chocolate & Raspberry Yogurt Mousse in a jar is the perfect dessert! Light, airy, and sweet chocolate mousse meets fruity and colorful raspberry yogurt mousse. You can serve this elegant, no-bake dessert for any occasion.
Dessert in a jar has always been a favorite of mine. It looks neat and pretty and is mess-free. Since the Pear Caramel Trifle I made a few months ago was such a hit, I decided to come up with another fun dessert in a jar.
Chocolate and raspberries pair incredibly well together, so I wanted to incorporate these flavors into this dessert! And since Valentine’s Day is right around the corner, the colors couldn’t be more perfect. In addition, it requires no baking, which makes it an easy and quick dessert!
Serve these Chocolate & Raspberry Yogurt Mousse jars with these delicious Shortbread Cookies for a sweet treat no one can resist!
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What chocolate to use
I have mentioned it in many of my recipes before, and I can’t say it enough: Use good-quality chocolate!! It will make all the difference!
Lindt is my go-to chocolate for everything! If you know me, you know that chocolate basically flows through my veins! It is my sweet love, and I could talk about it all day and eat even more. So, I am a chocolate expert, and I’m begging you to use the right kind to make this dessert unforgettable! This ➠ milk chocolate is the one I used to create this perfect mousse 😁
Fresh or frozen raspberries
Either fresh or frozen works fine. Since you puree them, it won’t make a huge difference. Of course, nothing can beat the taste of fresh raspberries! But since you are mixing them with yogurt and heavy whipping cream, it isn’t as noticeable whether you are using fresh or frozen berries!
For the decorative raspberries, however, I suggest you use fresh ones. This is because fresh raspberries will keep their shape nicely, whereas frozen ones “melt” and get squishy quickly.
Tips for a successful dessert in a jar:
➙ Use a kitchen scale to measure the ingredients! Having a scale is my number one tip for any recipe! You will get consistent results when precisely measuring your ingredients!
➙ This recipe will make 6 small glass jars. I used the “Oui” yogurt jars. “Oui” yogurts come in glass jars and are the perfect size for this dessert. But you can use any size of glass jars you have on hand (though I think small portions work better for this recipe). Depending on the size, you will get more or fewer servings.
➙ To achieve the inclined look, tilt the glass when filling the mousse. Fill it all the way to the top on one side of the glass. Use a small rubber spatula to correct any uneven lines by carefully smoothing along the edges.
➙ If you find air bubbles in the glass after filling in the raspberry mousse, you can use a skewer and carefully stick it into the mousse, lightly swivel it around and pop the bubbles. A trick to give you sharp and even lines.
➙ You can substitute the raspberries with other fruit, like strawberries, blackberries, and cherries. Each fruit will provide you with a different pretty color.
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Chocolate & Raspberry Yogurt Mousse. Also, it will make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook, or pin on Pinterest.
If you liked this recipe, you might also enjoy the following:
Brown Butter Chocolate Chip Cookies
Chocolate & Raspberry Yogurt Mousse
Ingredients
Chocolate mousse
- 150 g Lindt Milk chocolate
- 1 Egg
- 1 tbsp Powdered sugar
- 2 dl Heavy whipping cream
Raspberry Yoghurt Mousse
- 100 g Raspberries fresh or frozen
- 1 1/2 tbsp Powdered sugar
- 1/2 tbsp Lemon juice
- 200 g Plain Greek Yoghurt
- 1 1/2 tbsp Powdered sugar
- 1 dl Heavy whipping cream
Decoration
- 12 Fresh raspberries
- Mint leaves
Instructions
Chocolate Mousse
- Get a muffin tin ready. You will need it later after filling the chocolate mousse into the glasses to keep them at an angle.
- Whisk heavy cream until stiff peaks form in a large mixing bowl with a hand or stand mixer. Then set it aside.
- Break the chocolate into pieces and put them in a small pan. Melt the chocolate over low heat, regularly stirring to avoid burning. You can also use the double boiler method; place a mixing bowl with the chocolate in a hot water bath and let the chocolate melt. Be careful not to get any water into the chocolate.
- While the chocolate is melting, with a hand mixer, beat the eggs and powdered sugar in a large mixing bowl until fluffy and lighter in color. It takes about 3-5 minutes.
- Then take the melted chocolate and pour it into the egg mixture. Start mixing right away with a rubber spatula until fully incorporated. If you wait too long, the chocolate will get lumpy; it is no big deal, but if you want to achieve a smooth mousse, I advise you to have that rubber spatula ready.
- Then carefully fold the heavy whipped cream into the chocolate mixture. Don't over-mix it; you want to keep the mousse light and airy.
- Fill the mousse into a pastry piping bag with a round tip. Then pipe it into glass jars by tilting the glass so that you fill the mousse in an incline to the top of the glass. Use a small rubber spatula to correct any uneven lines. If you don't have a pastry piping bag, use a zip lock bag and cut off the tip. This recipe will make 6 small glass jars. I used "Oui" yogurt glasses.
- Put the glass into the muffin tin at an angle and repeat with the other glasses. Keeping the glasses at an angle will prevent the chocolate mousse from sliding down to the bottom.
- Place the muffin tin into the refrigerator and let the chocolate mousse set. This will take about half an hour.
Raspberry Yogurt Mousse
- While the Chocolate Mousse is setting. Mix the washed raspberries with powdered sugar and lemon juice and let them sit for 20 minutes.
- Meanwhile, add the heavy whipping cream to a medium-sized mixing bowl. Whisk with a hand, or a stand mixer, if you prefer, until stiff peaks form. Set aside.
- After 20 minutes, take an immersion blender and puree the raspberry mixture. Then sift them into a big mixing bowl to get rid of all the seeds.
- Add the yogurt and powdered sugar and mix well.
- Take the the stiffed heavy whipping cream and fold it into the raspberry mixture until fully incorporated.
- Use a spoon to fill the raspberry yogurt mousse on top of the chocolate mousse. The mousse will be on the runnier side, and I find it easier to use a spoon to fill it in the glass. But feel free to use a pastry piping bag if that makes it easier for you. The mousse will thicken up once chilled. Fill it all the way to the top to have an even layer of raspberry yogurt mousse as the top layer. If you find air bubbles in the glass, you can use a skewer and stick it into the mousse and pop the bubbles,
- Place the glasses into the fridge for at least 4 hours to set.
Decoration:
- Take the glasses out of the refrigerator and add two raspberries and a mint leave on top of the raspberry mousse.
- Serve and enjoy.