Ruby Chocolate Mousse Recipe (No Added Sugar)

This ruby chocolate mousse recipe maintains the fruity and slightly tangy taste of ruby chocolate, as well as its unique color. I achieve this result by adding some fresh raspberry puree and a little lemon juice. The consistency is creamy, velvety, and light.

This is a truly luxurious dessert and one that you can make in half an hour. The only difficult step in this recipe is to wait for 3 hours while the mousse sets in the fridge.

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Ingredients

200 ml whipping cream (very cold)
50 g raspberry puree (seedless)
10 g agave syrup
2 ml lemon juice
100 ml coffee creamer (at least 10% fat, unsweetened) or whipping cream
1 gelatin sheet (or 2 g gelatin powder + 12 ml cold water)
120 g ruby chocolate

Directions

1. Whip the cream to a soft peak and set the bowl aside.

2. In a double-bottom pot combine the raspberry puree, agave syrup, lemon juice, and coffee creamer.

3. Bring to a gentle simmer while stirring constantly. Remove from the heat as soon as bubbles break the surface.

4. Let it sit for a minute and then stir in the softened gelatin.

5. Pour the hot liquid over the ruby chocolate and let it sit for 2 minutes. Then stir gently and you'll obtain a deep pink sauce in no time at all.

6. Fold in about 1/3 of the whipped cream. Then pour this mixture over the remaining whipped cream and fold gently, but quickly, until there are no more visible streaks of white.

7. Spoon the ruby chocolate mousse into your ramekins and level the surfaces with the back of the spoon. Refrigerate for 3 hours.

8. Decorate with ruby chocolate and fresh raspberries. Enjoy!

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Music by Endless Love.

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