Velvety smooth and rich chocolate mousse is the ultimate dessert for any occasion or celebration! Nothing can beat the fluffy and silky texture of this sweet chocolate dessert! For these mousse parfaits, I layered the mousse over rich chocolate cake, loads of caramel sauce and fresh raspberries. The raspberries add tons of fruity, berry flavor to every bite. This decadent dessert is fit for an elegant and romantic dinner!
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How to Make Chocolate Mousse
There several different methods of preparing chocolate mousse, including using eggs and egg whites, and this simpler version using whipped cream. I thoroughly enjoy both versions but if you hesitate serving raw egg whites, this recipe is the best alternative. You’ll get fluffy, smooth chocolate mousse with all the flavor you’re looking for, without the raw egg whites. Use the egg whites that are left over to make some macarons to serve with this mousse!
For my chocolate mousse parfaits recipe, I start with a simple chocolate custard. I have a separate video recipe for this custard if you want an in-depth tutorial! You’ll love the rich, chocolate flavor of the custard. Once the custard has cooled completely, it’s folded together with light and fluffy whipped cream. The whipped cream makes the mousse so light and airy, the perfect texture!
The Chocolate Cake
For these decadent mousse parfaits, I wanted to add a bit of texture and flavor in addition to the mousse! I layer the mousse with chunks of chocolate sponge cake. You can use any type of chocolate cake for this recipe. I used a slightly modified version of my ‘Chocolate Sponge Cake’ recipe. You can also use my ‘Perfect Chocolate Cake’, which is even richer in flavor. Let the cake layer cool, then cut the cake into small, bite sized pieces.
The Caramel Sauce
To add even more flavor to the mousse parfaits, I drizzle the cake pieces with caramel! You can use either store-bought caramel sauce, or prepare your own! I have a fantastic recipe for ‘Homemade Caramel Sauce’! It requires just a few ingredients and works so well every time! I love this caramel sauce for my other desserts, too!
The Raspberry Sauce
To help break up the sweetness and richness of the chocolate cake and mousse, I add some tart raspberry sauce to the mix! You can use fresh or frozen (thawed) berries for the recipe. Just mash the berries with a little bit of sugar in a small bowl. Add spoonful’s of crushed raspberries between each layer of cake and mousse!
Assembling the Chocolate Mousse Parfaits
Once you have all the components of this dessert ready, it’s super easy to put together! I recommend using parfait glasses but you can also assemble this dessert as one large dish! Drop a few chocolate cake pieces into the bottom of a parfait cup, add a drizzle of caramel sauce and a few spoonful’s of raspberry sauce. Scoop or pipe the prepared chocolate mousse over the cake pieces and then repeat the process. I like to make a few layers so you have some cake and berries in every bit!
Refrigerate the mousse parfaits for a few hours, or overnight, before serving.
Enjoyed this incredible chocolate dessert? Check out some of my other recipes you’re sure to enjoy!
- Chocolate Cherry Mousse Cake – the most decadent mousse cake with fresh cherries and chocolate sponge cake!
- Raspberry Cheesecake Parfaits – no-bake raspberry cheesecake layered with pretzel crumbs and topped with jello!
- Chocolate Keto Mousse Cake – perfect for those on a low-carb diet, this mousse cake is simply amazing!
- Tiramisu Parfaits – the best tiramisu recipe, served in individual parfait cups!
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Raspberry Chocolate Mousse Parfait Recipe (video)
For Chocolate Mousse:
- 3 cups whipping cream
- 1/3 cup all-purpose flour
- 4 egg yolks
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla
- 1 cup semisweet chocolate chips
For Chocolate Cake:
- 3 large eggs
- 1/3 cup white granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup semisweet chocolate chips, melted
For Raspberry sauce:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1/2 cup Caramel sauce
- 1 cup Fresh raspberries
- mint leaves for garnish
- Start by preparing the vanilla custard first. In a small bowl, whisk together the sugar, egg yolks and vanilla for 2 to 3 minutes, until the eggs are thick and pale. In large saucepan, whisk together the 1 cup whipping cream with flour. Cook the cream for 3 to 4 minutes over low/medium heat, stirring constantly until hot but not boiling. Clumps may form in the cream; just whisk until they are gone.
- Temper the hot cream into the eggs by slowly pouring it into the egg yolks, whisking constantly. Pour the combined mixture back into saucepan and continue cooking over medium heat, stirring constantly, until thick custard forms, about 5 minutes. Do not boil the custard, this will cause your custard to separate! Remove it from the heat and add the chocolate. Whisk until the chocolate completely melted. Pour the custard into a large bowl, cover it with plastic, place into the refrigerator and let it cool completely.
- Meanwhile, prepare the chocolate sponge cake. Preheat oven to 350F. Line an 8-inch cake pan with parchment paper. In mixer bowl, whisk together the eggs and sugar until pale white in color, about 7-8 minutes on high speed. Sift in the flour and baking powder, folding into eggs very gently but thoroughly. Gently fold in the melted chocolate last. Pour batter into prepared pan and bake for 15-17 minutes, until the cake center is done. Remove it from oven and let the cake cool completely. Once cooled, cut it into bite sized pieces.
- Prepare raspberry sauce next: combine the raspberries and sugar in small bowl and mash together with a fork.
- Once the custard has cooled, finish assembling the mousse. In large mixer bowl, whisk the remaining 2 cups of cream on high speed for 3 to 4 minutes, or until stiff peaks form. Next, fold the whipped cream and custard together: first, fold in about 1 cup of the whipped cream into the custard. Then, gently fold together the cream and custard, adding about 1 cup of the custard into the cream at a time. Fold gently but thoroughly until all the cream and custard are combined.
- To assembled the parfait cups: transfer the mousse into a large pastry bag for easier assembly. Add a few chocolate cake pieces into the bottom of each dessert bowl/glass. Drizzle with caramel sauce and raspberry sauce. Pipe a generous amount of mousse over the top. Repeat the process to make multiple layers with cake and mousse.
- Set the mousse parfaits into the refrigerator to set completely, about 6-8 hours, or overnight. Garnish the top with raspberries and mint when serving.