Dark chocolate and raspberry

Dark chocolate and raspberry

The title is a bit confusing as the raspberries are presented as a compote at the base of the glass and the mousse is piped over the top. I decided to keep the components separate because visually, it looks better in the glass and it gives you the ability to play with the chocolate and raspberry ratios.

I’ve used frozen berries and very briefly rinsed them under cold water to remove any ice crystals that had formed. If you are in summer with fresh berries then just give them a quick rinse to remove any impurities. There should be enough moisture within the berry itself and in any water that has clung to them to form the syrup you need to make the compote.

Make the raspberry compote:

In a small saucepan, placed the rinsed raspberries and a teaspoon of icing sugar and place over a low heat. Stir gently, being careful not to break the berries. Once heated, the berries will have softened and released their liquid — taste this liquid and add extra sugar if desired. Simmer for a minute and then remove from the heat and allow to cool.

Make the dark chocolate mousse:

Place the chocolate into the bowl over a pot of simmering water and allow to melt completely.

When melted, remove the bowl from the pan and allow to cool for a couple of minutes.

Add the egg yolks one at a time, stirring vigorously until amalgamated.

In a clean bowl, whip the egg-whites until soft peaks form — add the icing sugar and continue whipping until incorporated.

Take a quarter of the egg-whites and stir into the chocolate mixture to slacken the mix. Then fold in the remaining egg-whites using a large spoon. Use a figure eight cutting motion to keep as much air in the mix.

Assemble the dish:

Place a generously spoonful of the raspberry compote into the base of each glass.

Place the mousse into a piping bag and pipe the mousse over the raspberry. Store, covered in the fridge for a few hours to allow the mixture to set.


Dark Chocolate Raspberry Fudge

Good morning, everyone! Fudge week is continuing here on Lemon & Mocha with this Dark Chocolate Raspberry Fudge. Similar to Monday’s variation , the Dark Chocolate Raspberry Fudge introduces a tart element that pairs extremely well with the rich chocolate.

Sometimes in the fall and winter flavors can become really heavy so I love having a dessert with a bright fruitiness or acidity, which is exactly what we get with this Dark Chocolate Raspberry Fudge. I’ve taken our classic chocolate fudge base and added raspberry extract before topping it off with some freeze dried raspberries and mini semisweet chocolate chips.

If you’ve had the World’s Smoothest Chocolate Fudge then you know it’s quite rich in its chocolate flavor so it takes a bit to break through all that chocolateyness. The amount of raspberry extract and freeze dried raspberries we’re adding allows the fudge to balance the fine line of the raspberry flavor being present while being neither overpowering nor too subtle.

The reason we’re using freeze dried raspberries instead of fresh raspberries is because when they are freeze dried the flavor becomes more concentrated, which is exactly what we need in this recipe. Also, we’re able to get the raspberry flavor without any additional moisture that fresh fruit would bring. You can find freeze dried raspberries in quite a few stores; I’ve bought them in both Target and Trader Joe’s.

Don’t forget the mini semisweet chocolate chips on top! Since they’re just chocolate on top of more chocolate they don’t actually add any flavor nuances to this fudge, but they make it look even cuter between all the pops of red from the raspberries and adding a nice textural bit to the topping. Enjoy!


Dark Chocolate Raspberry Truffles (Keto, Paleo, Vegan)

Dark Chocolate Raspberry Truffles are a blend of fresh tangy berries and a fudgy homemade chocolate rolled into a blissful bite size treat! (Keto, Paleo, Vegan friendly. Sugar-free, dairy-free & gluten-free)


Fudgy dark chocolate “dough” + juicy, tart raspberries + bits of buttery soft & crunchy nuts in each bite!

In a shell of dark chocolate, or finely shredded coconut, or a crisp “sugar” coating to really take it over the top!

Quick & EASY to make with simple ingredients, but they look super fancy. “You made TRUFFLES? Impressive!”

For Every Occasion

These scrumptious bites are great to have on hand for a quick snack, healthy little dessert, or pre/post workout fuel. They’re even wholesome enough for breakfast.

Ideal for entertaining & parties since they keep at room temp, and perfect for romance (hello Valentine’s Day!)

But they also pack well in a lunchbox for a special treat for your kiddos. (My kids LOVE them)

Ready to eat in 10 Minutes (or less!)

Pulse pulse in a food processor. So simple!

Add the remaining nuts & berries at the end to give them a little bit of crunch and texture! *I love love LOVE the added bits of buttery soft walnuts inside!*

Scoop it. Freeze it.

Roll it. Coat it.

ps I have used my Cuisinart classic food processor for almost 6 years now, and it still works great!

5 Main Ingredients

These are simple, basic ingredients I almost always have on hand:

  1. walnuts (or another soft nut, such as pecans or cashews)
  2. raspberries
  3. cacao powder
  4. almond butter (see how to easily make homemade almond butter here)
  5. Lakanto monkfruit (or your favorite sweetener)

This recipe is like my Healthy No-Bake Brownie Bites recipe with raspberries and a coating of chocolate! So they’re super fudgy with a tangy juicy twist! YUM.

Your Choice of Coating

  • Dark Chocolate (sugar-free or homemade using monkfruit for keto)
  • Dessicated coconut
  • Lakanto classic monkfruit granules (look and tastes like sugar!)
  • or no coating! They’re just as delicious if you leave ’em bare 🙂

[Want more healthy chocolate treats? Make this Healthy Mint Chocolate Fudge, Keto Chocolate Buttercream Cups , Sugar-Free Peanut Butter Balls ]

Naturally Sweetened

I’m a BIG fan of using natural sweeteners in my desserts and I’ve recently fallen in LOVE with monkfruit (and YES, it’s a real fruit grown in Asia). It has such a pure, clean flavor – very much just like real sugar – no bitter aftertaste. And it has zero carbs!

I used just a pinch of Lakanto pure monkfruit extract in these, but if you don’t have it, you can sub any one of these:

  • 2 Tbs Lakanto powdered monkfruit (I blend the classic granules in a blender to make my own powdered “sugar”)
  • Pinch of pure stevia powder
  • 15 drops Lakanto liquid monkfruit drops


Chocolate Raspberry Cheesecake

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Chocolate Raspberry Cheesecake

This Dark Chocolate Raspberry Cheesecake is pure decadence! It’s not too sweet and but very rich, so a small slice goes far! The fresh raspberry pockets swirled throughout are delightfully refreshing!

Chocolate and Raspberry Cheesecake

Today’s new recipe was inspired by two of my FAVORITE desserts: chocolate raspberry cake and chocolate cheesecake! Have you tried either of them yet? They’re both total rockstar recipes that deserve a spot in your baking rotation!

So, why combine them?

Well… because when combined, they create the most sinfully decadent yet fruity and refreshing chocolate cheesecake you’ll ever experience! Even my husband, who samples a good amount of my baking creations, was absolutely floored by this one! It’s definitely unlike any chocolate cheesecake you’ve ever had before. In the best way possible.

What You’ll Need to Get Baking:

I’ll be the first to admit the ingredient list for this recipe is pretty long! But don’t let that scare you off!

Because most of the ingredients are household staples! And the rest are pretty cheap and easy to find! Plus, this is a special occasion dessert recipe. So it can be fun to gather all of your ingredients and spend the afternoon in the kitchen baking!

For the chocolate cookie crust, you’ll need a standard package of Oreo cookies and some melted butter!

You’ll want to pulse the Oreo cookies (white cream filling and all) until they’re fine crumbs! Then simply combine with the melted butter and viola! You’ve made an Oreo Cookie Crust!

You could make a graham cracker crust if you want. But personally I don’t think it works well with this flavor profile.

The chocolate raspberry filling is made with chocolate, cream cheese, sugar, cocoa, espresso powder, eggs, heavy cream, vanilla, and raspberries.

And for the chocolate ganache you’ll need chocolate, heavy cream, and butter! I suggest using HIGH-QUALITY chocolate in this recipe, and not chocolate chips.

Can I use Frozen Raspberries?

I strongly suggest using fresh raspberries!

I tested this recipe with frozen and it didn’t work very well. It made the cheesecake filling kind of mushy and the raspberries flavor was very mild. In a pinch, I think swirling a high-quality raspberry jam in the middle might work. But for the very best results, use fresh raspberries!

How to Make Chocolate Raspberry Cheesecake:

Although time consuming, making this recipe is actually quite straightforward and easy! And it should come together in less than 30 minutes! But just an FYI: you will need a food processor or electric hand mixer for this process!

  1. Combine Oreo cookie crumbs and butter. Press into spring form mold and bake for 10 minutes.
  2. In the meantime, use a double boiler or microwave to prepare your melted chocolate. You’ll want to do this first so it has time to cool down bit.
  3. Next, you’ll beat the cream cheese until smooth and creamy! Then add in sugars, cocoa, espresso powder, vanilla.
  4. Next add in the eggs one at a time. Finally, you’ll fold in the cream and slowly pour in the melted chocolate mixture. The batter will be THICK.
  5. Pour half of the filling on top of the baked crust. Then evenly scatter 1 cup of raspberries in an even layer. Add remaining batter and smooth the top.
  6. Bake in a waterbacth for 1 hour and 10 minutes. Then remove from the oven and place on a wire rack to cool completely. And the final step in most definitely the hardest… place in the fridge to chill for at least 6 hours!

How to Decorate Chocolate Raspberry Cheesecake:

As you can see from my dark and moody photos, I went ALL out decorating this cheesecake! I used chocolate ganache, chocolate syrup, and cocoa powder dusted raspberries!

Feel free to use all of the my decorating ideas, or none! This is honestly delicious as-is, or with a simple dollop of whipped cream on top!

If you are going to make your own chocolate ganache, it’s super easy! You’ll simply place your chopped chocolate in a medium bowl (ideally a microwave safe bowl since it’ll be taking some heat). Then pour boiling cream on top, and stir until silky smooth. Toss in 1/4 cup of cubed butter, whisk again, and you’re good to go!

More Chocolate Raspberry Recipes:

And if you try this recipe for Chocolate Raspberry Cheesecake, please let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.


Dark Chocolate Chunk Raspberry Crumb Muffins

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Dark Chocolate Chunk Raspberry Crumb Muffins

Mmm… these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Loaded with fresh raspberries, dark chocolate chunks, and topped with butter crumbs, they’re better than anything you’d get from the bakery! And perfect for breakfast or brunch.

Raspberry Crumb Muffins

Father’s Day is THIS weekend and I’m so curious: what are you doing for dad?

We’re having a casual brunch in the backyard. And when I say casual, I mean it! There will be finger sandwiches, a few simple salads (definitely this one and maybe this one), shrimp (these), and plenty of spiked lemonade. We’re simple people.

Oh! And don’t think I forgot about dessert! Because I certainly have not. I’ll be serving homemade ice cream sandwiches (recipe here) and these EPIC Dark Chocolate Chunk Raspberry Crumb Muffins. They’re perfect for casual brunch situations because they’re make-ahead friendly and so good with coffee. And I don’t know about you… but in our family, coffee is ALWAYS, always, always served with dessert. It’s basically a law and strongly enforced.

Tips and Tricks for Recipe Success:

  • Before assembling the muffin batter, be sure to bring your butter, eggs, and milk to room temperature. And for the milk, you’ll want to use full-fat (also known as whole milk). Using skim milk or lower fat varieties will result in drier muffins.
  • I tested this recipe multiple times and can happily report that it will work with fresh or frozen raspberries!
  • If using frozen, do not thaw them before adding them to the batter. And don’t fret if the berries break up a little while mixing the batter.

  • Because I love dark chocolate, I used Lindt 70% cocoa bars, but you may use semi-sweet or milk chocolate.
  • The batter will be very thick! Avoid over mixing it or your muffins will bake up dense.
  • You’ll want to make the buttery crumb topping first since it will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
  • When it’s time to add the crumb topping, you’ll gently push the streusel into the batter. This helps it stay put as the muffins bake and rise.
  • To avoid over baking, keep an eye on your muffins after the 20 minute mark.
  • In my opinion, these muffins are best eaten warm the day they’re made, but they’ll “keep” in an airtight container for 48 hours.
  • To reheat room temperature muffins, preheat the oven to 350°F (177°C). Place the muffins on a baking sheet and warm in the preheated oven for about 5 minutes.

Moist, fluffy, and so darn flavorful, these dark chocolate chunk raspberry crumb muffins are perfect for brunch, picnics, play dates, office parties, weekday snacks, and beyond! And they’re sure to be in heavy rotation this Summer 😉 Just be sure to serve them with extra napkins…

those ooey gooey chocolate pockets are dangerously delicious and just a little messy! #worthit

And if you try this recipe for Dark Chocolate Chunk Raspberry Crumb Muffins, please let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations seriously makes my day ♥