Go Back

Eggless Chocolate Mousse with Raspberry Jelly

Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Desserts
Servings 6 servings


For the Chocolate Shells

  • 120 gms Dark chocolate Chopped coumpound

For the Chocolate Mousse

  • 180 gms Dark chocolate Chopped coumpound
  • 2 tablespoons Unsalted butter
  • 220 ml Whipping cream
  • 1 - 2 tablespoons Caster sugar

For the Jelly

  • 1 pack Raspberry Jelly


  • Place the whipping bowl, beaters and cream in the freezer.

For the Jelly

  • Prepare the jelly as per instructions on the pack.
  • Pour into mould of desired shape.
  • Keep aside to set.

For the Chocolate Shells

  • Take the chopped chocolate for shells, in a heatproof bowl.
  • Melt the chocolate pieces in a double boiler or microwave to achieve a pourable consistency.
  • Pour into the mould and spread evenly.
  • Place in the refrigerator and allow to set.

For the Chocolate Mousse

  • Take the chopped chocolate and butter in a heatproof bowl.
  • Melt the mixture in a double boiler or microwave till the chocolate has melted completely without lumps.
  • Allow to cool completely.
  • Meanwhile, whip the cream to soft peaks.
  • Add the sugar.
  • Beat till you get stiff peaks.
  • Make sure that the chocolate mixture is cooled completely, or else it will form tiny granules, when mixed with the whipped cream.
  • Carefully fold the whipped cream into the chocolate mixture.


  • Spoon the mousse into the chocolate mould.
  • Place in the freezer for 10 minutes.
  • Using a wet spoon, carefully scoop out the centre, leaving space for the jelly.
  • Place the set jelly into the centre.
  • Cover the top with mousse.
  • Place this in the freezer till the mousse is set.
  • Transfer the tray to refrigerator till serving.
  • Keep the tray outside for 5 minutes before serving.
  • Decorate and serve chilled.