This is, without a doubt, the very best raspberry mousse I've ever eaten and it comes together in a blink of the eye. Especially if, like me, you are the impatient sort and thaw your raspberries in the microwave. While mousse is creamy and rich, it is also very light and bright tasting. The kind of thing I could eat a lot of, before I really started thinking about the number of calories and grams of fat that went into it.
The Husband really enjoyed it, too -- he made a little moaning sound with each spoonful and when I asked if he liked it he said "Oh, yes! I could eat a lot of this! A big bowl of it and a spoon!"
I'm thinking about serving it at Christmas. Maybe using mint chocolate and with a garnish of mint leaves and raspberries?
Vanilla Mascarpone Mousse with Chocolate & Raspberries
4 oz frozen raspberries, thawed and drained
½ Tbsp sugar
1 tsp raspberry extract
8 oz mascarpone cheese
½ cup sugar
¾ cup heavy cream
1 vanilla bean, halved and scraped
1 oz dark chocolate, grated [Lake Champlain Chocolates 70% Madagascar Dark]
Combine the raspberries, sugar, and extract. Set aside.
Using a stand mixer, beat the mascarpone, cream, and sugar with the vanilla scrapings until smooth. Change over to the whisk attachment and whisk until light and fluffy. Gently fold in the raspberries and chocolate.
Divide the mixture between four serving bowls. Decorate with more grated chocolate, if desired.