Maria Sharapova’s Chocolate Raspberry Mousse 1 (4-oz.) bittersweet dark chocolate baking bar, finely chopped, plus chocolate curls for garnish 1¾ cups heavy cream, divided 2 tbsp. granulated sugar ...

Cook over low heat for 3 to 4 minutes or until chocolate is melted, stirring constantly to make a creamy ganache. Stir in remaining raspberry puree. Pour into a medium bowl and place in fridge.

Chocolate Mousse with Cookie Crumble and Raspberry Compote photographed at the International Culinary Center in Campbell, Calif., Friday, Jan. 27, 2017.

Place 1 or more raspberries on top. Cut out a piece of the soft chocolate cake and put on top. Repeat layers, as desired, topping with a bit of mousse and a raspberry. 14. Store in the refrigerator.

2) Melt the chocolate and butter in a double boiler over barely simmering water, stirring occasionally. Remove from the heat and cool to lukewarm. 3) Add the 6 egg yolks to the chocolate and stir ...

Craving something rich, fudgy, and full of chocolate? These indulgent treats are made for serious chocoholics. Whether you’re ...

The raspberry chocolate mousse cup layers crumbled chocolate cookies, chocolate mousse, raspberry filling and whipped cream in a tiny, adorable container, complete with its own mini-spoon ...