Chocolate-Raspberry Mousse with Rosewater Whipped Cream

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Decadent dark chocolate mousse layered with fresh raspberries and topped with delicately scented rosewater whipped cream. This French-inspired Valentine’s Day recipe, ready in about 25 minutes, pairs dark chocolate (70% cacao), egg yolks, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 4 French cuisine 350 cal/serving

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Ingredients

6 oz dark chocolate (70% cacao)
3 large egg yolks
1/4 cup granulated sugar
1 cup heavy cream
1 cup fresh raspberries
1 tsp rosewater
2 tbsp powdered sugar

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Instructions

Step 1: Chop 6 oz dark chocolate finely and melt gently in a heatproof bowl over simmering water until smooth. Remove from heat and let cool slightly.
Step 2: In a bowl, whisk 3 large egg yolks with 1/4 cup granulated sugar over a double boiler until pale and thick, about 3-4 minutes. Remove from heat.
Step 3: Fold the melted chocolate into the egg yolk mixture gently until combined.
Step 4: In a separate bowl, whip 1 cup heavy cream to soft peaks. Reserve 1/3 cup for topping and fold the remaining 2/3 cup into the chocolate mixture carefully to keep it light and airy.
Step 5: Spoon half the mousse into serving glasses, add 1/2 cup fresh raspberries, then top with remaining mousse.
Step 6: Whip the reserved cream with 2 tbsp powdered sugar and 1 tsp rosewater until stiff peaks form. Pipe or spoon over mousse and garnish with remaining raspberries. Chill at least 2 hours before serving.