Ingredients

2½ cups (625 mL) heavy whipping cream, divided
4 oz. (125 g) semi sweet baking chocolate, chopped
1 oz. (30 g) bittersweet baking chocolate, chopped

½ cup (125 mL) seedless raspberry jam
1 tbsp (15 mL) orange juice or orange liqueur
Fresh raspberries and chocolate curls for garnish, optional (see cook’s tips)

Directions

Heat ½ cup (125 mL) of the heavy cream in the microwave until hot and steaming, but not boiling, about 50 seconds - 1 minute.
Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and allow it to sit for 5 minutes. Stir until the chocolate and cream are fully combined and shiny. Set aside; cool completely.
Meanwhile, heat the raspberry jam in the microwave for about 45 seconds, or until softened. Stir in the orange juice; set aside to cool.
Pour the remaining 2 cups (500 mL) of cream into the bowl of the Deluxe Stand Mixer. Set to WHIP for 2 ½ - 3 minutes, or until stiff peaks form.
Reserve about 1 cup (250 mL) of the whipped cream for serving; set aside.
Gently fold about 1 cup (250 mL) of whipped cream into the cooled chocolate mixture. Then fold the remaining whipped cream into the chocolate mixture until well combined.
Scoop the chocolate mousse into a serving bowl or individual cups, top with the reserved whipped cream and raspberry sauce. Garnish with fresh raspberries and chocolate curls, if using.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 410 Total Fat 33 g, Saturated Fat 21 g, Cholesterol 85 mg, Sodium 20 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 21 g (includes 0 g added sugar), Protein 3 g

Cook's Tips:

Use the leftover baking chocolate to create chocolate curls for garnishing. Using a veggie peeler, run the peeler across the edge of the chocolate to create curls. Make sure the chocolate is at room temperature, or slightly warmer, to create full curls.

If you prefer sweeter chocolate mousse, use all semi-sweet chocolate. Or increase the bitter-sweet chocolate if you prefer it less sweet.