Date posted: 29/10/2018

Chocolate Philadelphia mousse with dried raspberries

  • Serves 50
  • Timing: 30 mins
Votes: 0 Average: 0


Readymade chocolate petit four cases 50
Dark 70% chocolate 300g
Philadelphia Original 300g
Whipping cream 200ml
Cocoa powder 75g
Icing sugar 150g
Vanilla extract 2 tsps
Cocoa powder for garnish 50g
Freeze dried raspberries , crushed 100g


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  1. Place a pan of water on the stove and bring to a slow simmer. Put the chocolate and Philadelphia into a bowl that fits perfectly on top on the simmering pan of water and allow to melt completely, stirring from time to time. Whilst melting, add in the vanilla extract. Once all is melted and combined, remove from the heat and allow to cool.
  2. In a separate bowl, whisk the cream to firm peaks, sift in the icing sugar and the cocoa. Once the chocolate and Philadelphia mix is cool, gently fold into the whipped cream.
  3. Pour into the chocolate petit four cases and allow to set in the fridge. Once set, dust well with cocoa powder and garnish with a sprinkling of freeze dried raspberries.
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