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Chocolate & raspberry mousse pots

Chocolate & raspberry mousse pots

You only need five ingredients to whip up this silky, summery mousse. Forget the fuss of raw egg whites – these are set with marshmallows.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 90g bar Divine 70% Cocoa Smooth Dark Chocolate With Raspberries, 75g broken into squares
  • 225ml whipping cream
  • 75g pink and white marshmallows, roughly chopped
  • 225g raspberries
  • 2 tsp caster sugar


  1. Set a heatproof bowl over a pan of simmering water, making sure the water does not touch the bowl. Put the chocolate squares and 100ml whipping cream in the bowl and allow to melt, stirring often. Drop in the marshmallows, stir until melted, then remove from the heat and set aside to to cool for 15 minutes, stirring occasionally.

  2. Crush 150g raspberries with the sugar and spoon into 4 small glasses, cups or bowls. Whip the remaining cream to soft peaks, then carefully fold into the cooled chocolate mixture, using a large metal spoon or spatula, until evenly mixed.

  3. Spoon the mousse on top of the crushed raspberries. Finely chop or shave the remaining 15g chocolate and scatter on top. Leave to set in the fridge for about 1 hour (or up to 24 hours). Serve the remaining raspberries on the top or on the side.

Cook’s tip

Snip the marshmallows with kitchen scissors instead of trying to cut them with a knife – it’s far less fiddly. 


Typical values per serving when made using specific products in recipe


1,710kJ/ 412kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating