Print Recipe

Chocolate Mousse with Raspberries


  • 4 (1 ounce) squares unsweetened chocolate
  • 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 2 cups (1 pint) whipping cream, whipped
  • 2/3 cup water
  • 1/4 cup red raspberry jam
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon cornstarch
  • 1 cup frozen raspberries


  1. In heavy saucepan, over medium-low heat, melt chocolate and sweetened condensed milk; stir in vanilla extract.
  2. Pour into large bowl; cool to room temperature, about 1 1/2 hours.
  3. Beat until smooth. Fold in whipped cream.
  4. Spoon into 8 to 10 dessert dishes. Chill thoroughly.
  5. In small saucepan, combine water, red raspberry jam, confectioners' sugar and cornstarch. Cook and stir until thickened and clear. Cool.
  6. Stir in raspberries. Top each dish of mousse with raspberry topping and serve.
  7. Store leftovers covered in refrigerator.

Makes 8 to 10 servings.

Source: Eagle Brand Sweetened Condensed Milk

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