Raspberry Mousse | Dessert Now Dinner Later (2025)

Raspberry Mousse is easy to make with fresh or frozen raspberries, sugar, heavy cream, and unflavored gelatin. It’s light and airy, smooth and creamy, with real fruit flavor.

I can hardly believe it’s February and Valentine’s Day is right around the corner!

I am all about fancy, yet simple desserts that you can make for your family, friends, or significant other — and this raspberry mousse is exactly that. Fancy, and simple!

Valentine’s Desserts

When it comes to Valentine’s Day, I think of fruit, cheesecake, chocolate or red velvet desserts like these:

• Chocolate Covered Strawberries
• Valentines Cheesecake with swirled hearts
• Red Velvet Cake Roll
• Lava Cake Recipe with cocoa powder
• Chocolate Deviled Strawberries
• Red Velvet Blossom Cookies
• Strawberry Cake with Jello
• Red Velvet Cupcake Recipe

While strawberries are more commonly used for Valentine’s Day desserts, I secretly prefer raspberries. So that’s why I’m head over heels for this fluffy Raspberry Mousse.

Raspberry Mousse Recipe

This raspberry mousse is velvety and light in texture. Which is honestly nice to have after a heavy meal like steak or pasta for your Valentine’s dinner.

I originally posted this recipe with a chocolate drizzle on top, which goes really well, but is an extra step — so I wanted to redo it simply as-is. I’ll show you just how easy it is to make.

You can even make this raspberry mousse as early as 2 days in advance. So even if you decide to go out for dinner on Valentine’s day, you can come home to enjoy your dessert alone with your spouse.

For this recipe you will need:

• Unflavored Gelatin – To create the frothy texture in this eggless mousse.
• Cold Water – To dissolve the gelatin.
• Fresh or Frozen Raspberries – I use frozen raspberries as they are typically cheaper, but either will work.
• Granulated Sugar – To sweeten the fruit.
• Lemon Juice – To brighten the fruit flavor. (May substitute with water, if desired.)
• Heavy Cream – Creates the whipped texture and body of the mousse.

Make the Raspberry Puree

1. First, mix the gelatin with the cold water in a small bowl. Set aside. (Mixture will solidify — known as blooming.)
2. Combine the raspberries, sugar, and lemon juice (or water) in a medium saucepan.
3. Cook over medium-low heat, stirring until the sugar dissolves and the mixture is warm.
4. Puree the mixture in a blender. (If you don’t mind chunks of fruit and seeds, you can mash the fruit with a fork or potato masher.)
5. Press the raspberry puree through a fine mesh sieve to remove the seeds, if desired. (TIP: You may want to use cheese cloth lined inside of the sieve for easy clean-up.)
6. Add the raspberry puree and the gelatin back into the saucepan and cook over medium low-heat. Stirring until the gelatin dissolves. Set aside to cool for 10 minutes or until warm to the touch, but not cooled completely.

Whip the Cream

• Whip the heavy cream to soft peaks with a stand mixer and the wire whisk attachment or with an electric hand mixer and large bowl.
• Add the raspberry puree (make sure it’s not too hot, or it may deflate the cream).
• Fold the fruit and cream together until a unified texture.

NOTE: The mixture will start to thicken upon mixing the fruit and cream together, but will set completely after adequate chilling.

Divide and Chill

• Spoon, pour, or pipe the raspberry mousse into six individual serving dishes. Top with raspberries and mint, if desired. (NOTE: If you’ve piped a dome like I did, and add the garnish after it’s chilled, it won’t stick as well.)
• Place bowls on a tray and cover gently with plastic wrap. Chill in the fridge for 1-2 hours or until set. Can prepare up to 2 days ahead (without garnish).

This dessert has romantic evening written all over it!!!

It’s also just a fun and elegant dessert to have anytime you’re feeling fancy, yet it’s super easy to make and everyone loves it! Enjoy!

Tips and Alternatives

• No Blender/Fine Mesh Sieve: If you DON’T have a blender or fine mesh sieve, then you don’t have to puree the fruit or strain the seeds. Simply mash the fruit with a fork or potato masher and proceed with the recipe. Just understand that the texture simply won’t be as smooth.
  • If you DO have a blender and fine mesh sieve, you may want to use some cheese cloth inside of the strainer to catch the seeds for easier cleanup. The seeds tend to get stuck in-between the wires.
• For the Cream: Use heavy cream, or heavy whipping cream. The higher the fat content, the thicker it whips. Make sure it’s cold. You can even chill the bowl and whisk to help it whip faster.
  • NOTE: Only whip the cream until soft peaks form. It creates a creamier mousse that isn’t too stiff after it sets up. If you want to pipe it into your dishes and it’s not quite thick enough after combining the fruit and cream, you can chill it in the fridge for 20-30 minutes first, then pipe it into the dishes before chilling it completely.

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

*Originally Published 1/22/14. First shared on Love Grows Wild with a chocolate drizzle on top. Post updated December 2022.