Chocolate Philadelphia Mousse with dried Raspberries
  • 30 min Prep time
  • 30 min Total time


1 Step

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 Step

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 Step

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.

Nutritional Information
Typical values Per Serving
Energy 607.2 kj
Energy 145.0 kcal
Fat 9.5 g
Carb 13.5 g
Protein 2.0 g
Saturated fat 6.5 g
Salt 0.3 g
Dietary fibre 1.0 g
Sugars 12.1 g
  • 50 readymade chocolate petit four cases
  • 300 g dark 70% chocolate
  • 300 g Philadelphia Original
  • 200 ml whipping cream
  • 75 g cocoa powder
  • 150 g icing sugar
  • 2 tsp vanilla extract
  • 50 g cocoa powder for garnish
  • 100 g freeze dried raspberries , crushed
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