Chocolate Raspberry Fool
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We’re sweet tooths at heart, but we don’t always have the time (or energy) to whip up a fabulous dessert for every occasion. Enter Erin McDowell’s chocolate raspberry fool, which is deceptively elegant and takes 25 minutes to make, start to finish.
“Whenever you’re like, I need dessert now, this is it,” McDowell tells us. “It’s like a fancy mug cake, but it tastes better and you don’t have to use the microwave. The texture is like mousse, but it’s just melted chocolate folded into whipped cream. The raspberry mixture is essentially a very simple homemade jam. You can make it with fresh or frozen raspberries, and if you are in a pinch and want to make this even faster, you could use store-bought preserves instead.”
The best part? It’s easy to make, “but it still looks fancy,” she continues, “so this would be great to make for company, especially if you’re someone who doesn’t love to make dessert.”
Bye, mug cakes.
Ingredients
Raspberry Swirl
12 ounces (340g) fresh or frozen raspberries
½ cup (99g) granulated sugar, divided
Pinch of fine sea salt
Pinch of cinnamon
½ vanilla bean, scraped (or 1½ teaspoons pure vanilla extract)
2 tablespoons cornstarch
Chocolate Whipped Cream
1¾ cups (412g) heavy cream
¼ cup (50g) granulated sugar
Pinch of fine sea salt
1 teaspoon pure vanilla extract
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
Fresh raspberries, as needed for serving (optional)
Chocolate shavings, as needed for serving (optional, see note)
Directions
1. Make the Raspberry Swirl: Place the raspberries in a medium saucepan. In a small bowl, whisk ¼ cup (50g) of the sugar with the salt, cinnamon and vanilla bean scrapings to combine (if using vanilla extract, add at the end of step 3).
2. Add the sugar mixture to the raspberries and stir to combine. Heat over medium heat, stirring occasionally, until the berries break down completely, 6 to 8 minutes.
3. In the small bowl you mixed the sugar in, whisk the remaining ¼ cup (50g) sugar with the cornstarch. Add to the raspberry mixture, whisking to incorporate. Continue to cook, stirring constantly, over medium-low heat until the mixture comes to a simmer and thickens noticeably. Set aside to cool.
4. Make the Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, sugar, salt and vanilla on medium-high speed until the mixture reaches soft peaks. Melt the chocolate until it is fluid (you can do this in a microwave in 15-second bursts or in a bowl fitted over a saucepan of simmering water).
5. Begin whipping the cream again on medium-low speed, and add the chocolate in a slow, steady stream. Mix just until combined. The mixture should still appear soft and smooth, like whipped cream. If it begins to seize or firm up, fold in the remaining chocolate by hand.
6. Spoon the whipped cream into four to six serving glasses, using about a third of it. Spoon the raspberry filling on top, using about half of it. Add another layer of whipped cream, using another third of the mixture, then top with the remaining raspberry filling. Finish with the remaining whipped cream. Garnish with fresh raspberries and chocolate shavings, if desired. Serve immediately, or refrigerate for up to 8 hours.
Note: To make chocolate shavings, use a clean, dry vegetable peeler to peel shards of chocolate from a bar or block. This works best when the chocolate is slightly warm. You can microwave it in 5-second bursts, but it should still be solid—not shiny or melted at all.
Raspberry Filling
105 calories
0g fat
26g carbs
1g protein
19g sugars
Chocolate Whipped Cream
407 calories
34g fat
38g carbs
3g protein
26g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
