Chocolate Mousse – Heidi's Raspberry Farm

Chocolate Sauce

  • 1/3 cup sugar   
  • 2 cup cream
  • 1/3 cup water    
  • 1 bag 11.5 oz dark chocolate


  • Add water, sugar, and cream to a non reactive pot. 
  • Place chocolate chunks or chips in a separate bowl. 
  • Bring milk mixture to scald over medium heat, stirring to dissolve sugar (just below boiling point when cream begins to climb the edges of the pot). 
  • Immediately pour hot cream mixture over chocolate and let it melt. 
  • In 10 minutes or so whisk melted chocolate mixture to combine until smooth. 
  • Cool in the refrigerator for 1 hour or overnight. 


  • 2 cups heavy cream
  • 1 TBS sugar
  • 1 jar Heidi’s Raspberry Jam 


  • In a clean bowl with a whisk or stand mixer slowly whisk cold cream and sugar until foamy.
  • Increase speed and continue to whisk until stiff peaks. 
  • Add 1 cup chilled chocolate mixture and continue to whisk until stiff peaks (be careful that you do not make butter and your mousse becomes grainy). 
  • Dollop alternating layers of mousse, chocolate sauce, and your favorite flavor of Heidi’s Raspberry Jam in layers into a nice vessel of your choice.