It’s no secret that chocolate, raspberries and espresso belong together. One of my favorite candy bars is the Ghirardelli Dark Chocolate Raspberry bar – it has the perfect mixture of sweet raspberry and good quality dark chocolate.
This recipe reminds me of that candy bar, but better. The added espresso really enhances the flavor of the dark chocolate and the raspberry mousse….. let me tell you – it’s so good that you will have to intentionally not eat it all before placing it on the fudge.
This recipe is remarkably simple and is best to make the day before it is needed. It is very important that you allow the fudge to completely harden first before placing the mousse on it, or the fudge will begin to turn soggy. When storing, place plastic wrap over the top of the pan or the mousse will begin to dry out.
We hope you love this recipe and please let us know your thoughts in the comments!
Dark Chocolate Espresso Fudge with Raspberry Mousse
- 8 x 8 square pan
- 3 cups dark chocolate chips
- 1 tbsp espresso powder
- 2 tbsp butter
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 12 oz raspberries fresh or frozen, I prefer frozen
- 2/3 cup sugar
- 1 1/2 cups heavy whipping cream very cold
- 1 packet (2 1/4 tsp) unflavored gelatin
- 1/4 cup water
Making the fudge
- Prepare the pan by placing parchment paper in the bottom, with extra parchment spilling over the side so you can easily lift the fudge out.
- In a microwave safe bowl, heat the chocolate chips and butter together for 1 minute and stir. If not completely melted, continue to microwave in sets of 15 seconds until the mixture is completely melted.
- Stir in sweetened condensed milk and vanilla. Once mixed, add the espresso powder and mix thoroughly.
- Pour the fudge directly into pan and let harden in the fridge for at least 3 hours.
Raspberry Mousse (to be made after the fudge has hardened)
- Place gelatin in a small saucer and mix 1/4 cup of water together and let it sit. This is called softening.
- In a small saucepan add the raspberries, sugar and a 1/4 cup of water and turn on medium heat. Stir often for 4-5 minutes until the berries begin to break down and the sugar is dissolved.
- Pour mixture into a blender and puree for 30 seconds to 1 minute. If you want to remove the seeds, you can run this mixture through a fine mesh strainer. I do not strain the puree. Allow this mixture to cool to room temparture.
- Pour the cream into your mixed and whip it at medium to a high setting until the cream begins to form stiff peaks (like a meringue). Be careful not to overwhip, as this mixture will turn into butter if left alone.
- Fold the room temperature/cold berry mixture directly into the cold cream. Carefully place the mixture on top of the fudge and allow it to cool in the refridgerator at least one hour so that it will set.