Chocolate Covered Raspberry Mousse Bars

These raspberry mousse bars are the perfect balance of tart, sweet, creamy, and rich. The filling has a chocolate cookie base which is then topped with a simple cream cheese raspberry mousse – all dunked in dark chocolate. It’s a sweet no bake treat that can easily be made gluten free. It’s the perfect Valentine’s Day gift!

This post is sponsored by Dolci Delicious but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!

How to make a quick and easy raspberry mousse

Mousse is an underrated dessert that just doesn’t get enough attention. It’s fluffy, creamy, rich, and pairs well with just about anything. But it’s often just served in a cup with a spoon, which is why I wanted to create this dessert as a new way to enjoy raspberry mousse.

Most mousse recipes require a process of heating heavy cream then gradually pouring it over an egg yolk mixture, being carful not to cook and scramble the eggs. This is then chilled and later mixed with fluffy whipped cream to lighten the texture.

For these bars, I needed a mousse that was still light and airy but just a bit more dense and firm. So for this recipe, the base is a mixture of cream cheese and sugar. It creates a much creamier mousse that pairs perfectly with the crisp crust and firm chocolate shell.

Since the base is cream cheese and sugar, this mousse comes together so fast. The cream cheese, sugar, and raspberry puree are combined into a smooth cheesecake-like batter. Then whipped cream is folded into the cream cheese to give it that light and airy mousse texture.

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The best dipping chocolate

Since the mousse is soft and airy, it’s important that the bars are frozen solid before dipping. Otherwise, the bars will lose their shape and begin to melt in to the bowl of melted chocolate.

On top of that, the chocolate dipping process can get a bit tricky. That’s why I highly recommend using Dolci Frutta Chocolate Melting Wafers. Not only does it make for easy clean up, as the chocolate is melted right in its own container, but it also provides the most perfect chocolate shell. The chocolate is melted in the microwave and comes out as the perfect dipping consistency. It’s not too thick, not too thin, and is always smooth and lump-free.

It also hardens very fast, especially on these frozen bars, so the bars are easy to handle and pick up within minutes. Dolci Frutta Chocolate just adds the perfect rich chocolate flavor to these bars that isn’t too sweet or too bitter and makes the entire dipping process so quick and easy.

Where to buy Dolci Frutta Chocolate

I find my Dolci Frutta Chocolate Melting Wafers in the produce section at my local grocery store. They’re typically found near the berries or other fresh fruit. Otherwise, you can have Dolci Delicious products shipped straight to your door through Amazon.

The best way to cover bars in chocolate

This part takes a bit of patience, but after dipping your first couple bars the rest come easy.

By slicing them into 15 bars, they are the perfect size for the Dolci Frutta chocolate container. But I recommend only working with half the batch at a time, so keeping the other have in the freezer so they remain solid. They thaw very quickly so just make sure you constantly keeping them as cold as possible.

Working with a completely frozen bar, dip it into the chocolate crust side down and use a fork to flip it over to coat the mousse side. Then carefully flip it over once again and lift it out, now with the crust on the bottom.

Tap the fork against the edge of the container to smooth out the chocolate and drip off any excess. Then scrape the bottom of the bar against the container and transfer to a plate lined with parchment paper. Use another clean fork to scoot it off the chocolate covered fork and on to the paper.

You’ll notice the chocolate will start to set pretty quickly on the frozen bars. Once set, drizzle the tops with a bit of extra chocolate and top with freeze dried raspberries.

Now, if your bowl of Dolci Frutta chocolate starts to thicken and cool as you work, you can just pop it back in the microwave for 30 seconds to loosen it up again. And if you have more chocolate in the container but not enough room to drop in another bar, you can place the bar on a wire rack and pour the chocolate on top of the bar.

Once the bars are covered in chocolate, they can now be stored in the refrigerator. The chocolate will hold the mousse in place, so it will begin to soften into a creamy consistency as it thaws under the chocolate.

Can these bars be made gluten free?

Yes, the only ingredient that isn’t gluten free is the chocolate sandwich cookies. But you can easily swap them out with gluten free chocolate sandwich cookies to make this a completely gluten free dessert.

Can I use frozen raspberries?

I haven’t tested it, but it may be OK to use frozen raspberries. For the filling, work with thawed frozen raspberries. But for the layer of raspberries on the bottom, keep them frozen.

For more Valentine’s Day desserts, check out my:

• Brownie Peanut Butter Ice Cream Sandwiches
• Homemade Chocolate Bars
• Valentine’s Chocolate Sheet Cake
• Chocolate Strawberry Hi-Hat Cupcakes
• Chocolate Cheesecake

Make sure to tag me @butternutbakery on Instagram if you make these raspberry mousse bars. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

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