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This easy egg-free raspberry mousse recipe is perfect for any occasion! Its elegant look and decadent flavor will impress your family, guests, and friends.
This creamy raspberry mousse has such a nice spring vibe, plus it’s easier than you’d think to make. It’s a simple eggless mouseis made with only 4 ingredients (not counting water) and requires no bake. It’s smooth, pretty and that pink color isall-natural.
You probably already have most, if not all the ingredients, on hand, making it perfect for those times you decide to have friends over for dinner and need something quick and simple for dessert so you can focus on the main course! I also love it for Easter, but this creamy, smooth dessert works for really any occasion.
With spring approaching, I’ve been on a real fruit kick, even incorporating cranberries into sourdough bread.I’ll be sharing more fresh fruit recipes like this one soon.
Ingredients in Raspberry Mousse
Fresh or frozen raspberries: I use fresh raspberries to garnish the mousse and frozen raspberries to sweeten and add that beautiful pink color to the whipped cream or cool whip.
Sugar: Used for sweetening the mousse. Feel free to use honey, maple syrup, or stevia. You can choose not to use sugar if you’re sweet enough.
Unflavored gelatin: This helps the whipped cream or cool whip keep its shape.
Water: It’s used to help thicken the gelatin powder as well as help puree the raspberries.
Cool whip: I usually use the original one. Sometimes I buy the non-dairy version by So Delicious. If you don’t like cool whip you could make your own whipping cream by whipping cold heavy cream with a whisk or blender until stiff peaks begin to form.
Tools You Will Need
- Fine sieve
- Medium saucepan
- Measuring spoons
- Measuring cups
- Spoon
- Rubber spatula
- Piping orZiploc bag
Easy Raspberry Mousse FAQs
Does this recipe require raw eggs or egg yolks to make?
No, this easy raspberry mousse recipe is egg-free.
Can I chill this mousse and use it as a cake filling?
You certainly can! If you do, you might have to cut the recipe in half because the amount of mousse this recipe makes is a lot.
Can raspberry mousse be made ahead of time?
Yes! Making it ahead of time and keeping it in the fridge results in a raspberry mousse that’s bursting with flavor.
How far ahead can I make a raspberry mousse?
You can make it 2 days ahead if you are preparing for a special occasion like Easter or Valentine’s Day.
Can I freeze raspberry mousse?
I haven’t tried putting it in a freezer mostly because my family usually gobbles it up before I can even think of freezing it!
Can I use the same recipe for strawberries?
I haven’t tried, but I don’t see why not! If you do, let me know how it goes in the comments.
Can coconut cream be substituted for heavy cream?
Absolutely. Coconut cream is perfect for people who are lactose intolerant. Coco whip by So Delicious is a great coconut cream alternative.
Can I make this into vegan raspberry mousse?
You can turn this into vegan raspberry mousse by using a non-dairy based whipped cream and by substituting the gelatin for agar-agar.
Do I have to use frozen raspberries?
Fresh raspberries are perfectly fine. Your mousse will also have a fresh raspberry flavor!
Can you replace the sugar with maple syrup or a liquid sweetener like stevia?
Yes, you can replace sugar with maple syrup as well as natural sugars like stevia. If you do, be sure to adjust it to taste.
Presentation
For a layered look make an additional 1/2 batch of the raspberry puree. After cooling in fridge, pipe or spoon between layers of raspberry mousse.
When can I make this recipe?
Raspberry Mousse is the perfect Easter and Valentine’s Day dessert. You can also make it if you’re hosting a dinner party or having a special dinner. What’s great about raspberry mousse is that all you need to make it are simple ingredients and frozen or fresh fruit.
Other than fresh raspberries and mint leaves, what else can I use to garnish raspberry mousse?
Chocolate curls, chocolate shavings, and whipped cream are just a few of the things that you can top the raspberry mousse with.
How To Make Raspberry Mousse
Step 1
In a small bowl, add 1/4 cup cold water as well as gelatin. Stir and then set it aside to thicken.
Step 2
Thaw the raspberries and then place them in a food processor. Add 1/4 cup of sugar as well as 1/4 cup of water and puree.
Step 3
Place a fine sieve over a small saucepan and pour the raspberry puree into it. Using a spoon, stir and press the puree into the sieve and separate it from the raspberry seeds, which tend to be a lot!
Step 4
After that, add the gelatin mixture and place it in the saucepan over medium heat. Stir continuously until it comes to a boil. At this point, the gelatin will have been combined with the raspberry sauce.
Step 5
Remove the mixture from the heat and let it cool down to room temperature.
Step 6
In a large mixing bowl, add Cool Whip and gently fold in the raspberry puree with a rubber spatula.
Step 7
Using a piping bag or ziplock with its corner cut, pipe the raspberry puree into small glasses, a dessert bowl, or dessert cups.
Step 8
Garnish your raspberry mousse with fresh berries and mint. After that, place them in the fridge to chill for 2 hours, or overnight. Be sure to cover it so it doesn’t pick up all the scents that are in your fridge.
If you try this recipe, please come back to share using my 5-star rating in the comments below! Above all, I love to hear from you guys and always do my best to respond to each and every comment
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Easy Raspberry Mousse Recipe
5 from 7 votes
Serves | 8
This Easy egg-free Raspberry Mousse recipe is perfect for any occasion! Its elegant look and decadent flavor will impress your family, guests, and friends.
Print Pin It
Prep2 hrs 10 mins
Cook5 mins
Chill Time2 hrs
Ingredients
- 10 oz fresh or frozen raspberries
- 6-10 fresh raspberries for garnish
- Mint leaves for garnish
- ¼ cup sugar
- 1 packet unflavored gelatin with ¼ cup cold water
- ¼ cup water
- 2 ½ cups cool whip or whipped cream
Instructions
In a small bowl, add ¼ cup cold water as well as gelatin. Stir and then set it aside to thicken.
Thaw the raspberries and then place them in a food processor. Add 1/4 cup of sugar as well as 1/4 cup of water and puree.
Place a fine sieve over a small saucepan and pour the raspberry puree into it. Using a spoon, stir and press the puree into the sieve and separate it from the raspberry seeds, which tend to be a lot!
After that, add the gelatin mixture and place it in the saucepan over medium heat. Stir continuously until it comes to a boil. At this point, the gelatin will have been combined with the raspberry sauce.
Remove the mixture from the heat and let it cool down to room temperature.
In a large mixing bowl, add Cool Whip and gently fold in the raspberry puree with a rubber spatula.
Using a piping bag or ziplock with its corner cut, pipe the raspberry puree into small glasses, a dessert bowl, or dessert cups.
Garnish your raspberry mousse with fresh berries and mint. After that, place them in the fridge to chill for 2 hours, or overnight. Be sure to cover it so it doesn’t pick up all the scents that are in your fridge.
Notes
Storing: You can keep it stored covered in the fridge for up to 2 days.
Presentation:For a layered look, make an additional 1/2 batch of the raspberry puree. After cooling in fridge, pipe or spoon between layers of raspberry mousse.
Nutrition
Serving: 1g, Calories: 94kcal (5%), Carbohydrates: 13g (4%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 14mg (5%), Sodium: 4mg, Potassium: 84mg (2%), Fiber: 2g (8%), Sugar: 9g (10%), Vitamin A: 141IU (3%), Vitamin C: 10mg (12%), Calcium: 29mg (3%), Iron: 1mg (6%)
Course | Dessert
Cuisine | American
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