Chocolate Raspberry Brownie Mousse Delight is a beautiful chocolate and raspberry dessert that captures the essence of sweet romance, perfect for Valentine’s Day or any special occasion. This recipe, brought to you by NESTLÉ® TOLL HOUSE®, features the richness of chocolate brownie mousse paired with the tangy freshness of raspberry cream cheese mousse, creating a unique and luscious combination.
This raspberry chocolate dessert is made with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, infusing each bite with pure chocolate bliss. The innovative layers of chocolate and raspberry mousse make it an exquisite choice for layered dessert enthusiasts and those seeking creative chocolate raspberry dessert ideas.
Whether you’re celebrating a holiday, hosting a gathering, or simply treating yourself, this intermediate-level dessert is sure to impress with its decadent flavors and delightful presentation.
Ingredients
Key Products
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Directions
Step 1
Preheat oven to 350º F. Grease 9-inch-square baking pan.
Step 2
Microwave 1 cup chunks in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
Step 3
Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and 1 teaspoon vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared baking pan.
Step 4
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Step 5
Chop remaining 3/4 cup chunks into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, remaining ½ teaspoon vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.
Step 6
Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour. Cut into bars.
Ingredients
Key Ingredients
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Make It
Step 1
Preheat oven to 350º F. Grease 9-inch-square baking pan.
Step 2
Microwave 1 cup chunks in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
Step 3
Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and 1 teaspoon vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared baking pan.
Step 4
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Step 5
Chop remaining 3/4 cup chunks into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, remaining ½ teaspoon vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.
Step 6
Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour. Cut into bars.
Ingredients
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