Scan this QR Code to follow PureWow on Snapchat!
PureWow
Chocolate Raspberry Fool
Chocolate Raspberry Fool
Photo: Christine Han/Styling: Erin McDowell

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.

RELATED: Easy Chocolate Marshmallow Cups

4 to 6 servings

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)

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

Powered By

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.

My Rating:
Didn’t like it Needs improvement It’s ok I liked it I loved it!
Average (3):

From Around The Web