Chocolate Raspberry Mousse Cups
Chocolate Raspberry Mousse Cups are a delightful treat combining smooth, rich chocolate mousse with the fresh, tangy burst of raspberries. These little cups are light and fluffy, with a perfect…
Tip: save now, cook later.Chocolate Raspberry Mousse Cups are a delightful treat combining smooth, rich chocolate mousse with the fresh, tangy burst of raspberries. These little cups are light and fluffy, with a perfect balance between sweet and tart that makes every bite feel like a special moment. The creamy texture of the mousse pairs beautifully with the juicy raspberries, creating a dessert that’s both elegant and easy to enjoy.
I love making these mousse cups when I want something that feels fancy but doesn’t take forever to prepare. One tip I’ve found helpful is to chill them well before serving — it really helps the mousse set just right and makes the raspberries extra refreshing. Plus, you can prepare them ahead of time, which means less stress when it’s time to bring out dessert for your guests or family.
To serve, I like to add a little extra raspberry on top and a sprinkle of chocolate shavings for a bit of fun texture and color. They’re perfect for dinner parties, special occasions, or whenever you’re craving a sweet treat that’s not too heavy. These mousse cups always bring a smile and remind me of cozy evenings spent sharing something delicious with the people I care about.
Key Ingredients & Substitutions
Chocolate: Dark chocolate with 60-70% cocoa works best here for a nice balance of bitterness and sweetness. You can swap for milk chocolate if you want a sweeter, creamier mousse or vegan chocolate if you prefer dairy-free.
Heavy whipping cream: This is key for that fluffy, smooth mousse. For a lighter option, use whipped coconut cream, but it will change the texture and flavor slightly.
Raspberries: Fresh raspberries give the mousse its bright, tart flavor. If unavailable, frozen raspberries work fine—just thaw and drain excess liquid first to avoid watering down the mousse.
Coconut oil or butter: Adding a bit when melting chocolate helps with shine and softness for molding cups. If you prefer, omit it—just melt chocolate carefully to avoid burning.
How Can You Easily Make and Shape the Chocolate Cups?
Forming the chocolate cups is a simple process but it needs a gentle touch to avoid cracking.
- Melt chocolate slowly over low heat to prevent burning or seizing; stir often for smooth texture.
- Spoon small amounts into cupcake liners and spread the chocolate thinly and evenly along the sides to create a cup.
- Chill cups between coats for firmness; adding a second thin layer makes cups sturdier.
- When fully set, gently peel liners off—silicone liners work best for easy removal, but paper liners are okay too.
Take your time spreading the chocolate and chilling; patience here leads to neat, professional-looking cups.
Equipment You’ll Need
- Mixing bowls – great for whipping cream and mixing mousse ingredients separately.
- Silicone or paper cupcake liners – these help shape the chocolate cups and make removal easy.
- Double boiler or microwave-safe bowl – melts chocolate gently without burning.
- Whisk or electric mixer – whips the heavy cream into fluffy peaks fast and smooth.
- Spoon or small offset spatula – for spreading melted chocolate and smoothing mousse layers.
- Blender or food processor – purees raspberries smoothly for the raspberry mousse topping.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries for different fruity notes that still pair well with chocolate.
- Add a splash of liqueur like Chambord or Grand Marnier to the chocolate mousse for an adult twist.
- Fold in finely chopped toasted nuts such as hazelnuts or almonds to the mousse for a crunchy texture.
- Use white chocolate instead of dark chocolate cups for a sweeter, creamier base that changes the dessert feel.
Chocolate Raspberry Mousse Cups
Ingredients You’ll Need:
For the Chocolate Cups:
- 8 oz semisweet dark chocolate, finely chopped
- 2 tsp coconut oil or butter (optional, for shine and easier molding)
- Silicone or paper cupcake liners
For the Chocolate Mousse:
- 6 oz dark chocolate (60-70% cocoa), chopped
- 1 1/2 cups heavy whipping cream, divided
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Raspberry Mousse Topping:
- 1 cup fresh raspberries (plus extra for garnish)
- 1/4 cup powdered sugar
- 1/2 cup heavy whipping cream
Garnish:
- Fresh raspberries
- Fresh mint leaves
- Chocolate shavings (optional)
Time Needed
This recipe takes about 30 minutes of active preparation plus at least 1 hour to chill and set the mousse and chocolate cups. Plan ahead to give the dessert time to firm up in the fridge for the best texture and flavor.
Step-by-Step Instructions:
1. Make the Chocolate Cups:
Melt the semisweet chocolate and coconut oil (if using) carefully over a double boiler or in short bursts in the microwave, stirring until smooth. Spoon 1 to 2 teaspoons into each cupcake liner, spreading the chocolate up the sides to form a thin cup. Chill in the fridge for 10-15 minutes until firm, then add a second thin layer for sturdiness and chill again until fully set. When ready, gently peel off the liners and place the chocolate cups on a tray.
2. Prepare the Chocolate Mousse:
Gently melt the 6 oz dark chocolate and let it cool slightly. Whip 1 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold the melted chocolate into the whipped cream carefully to keep the mousse light and fluffy. Chill the mousse while preparing the raspberry topping.
3. Prepare the Raspberry Mousse:
Puree raspberries and powdered sugar in a blender or food processor until smooth; optionally strain to remove seeds. Whip the remaining 1/2 cup heavy cream until soft peaks form, then gently fold in the raspberry puree. Chill briefly if needed.
4. Assemble the Mousse Cups:
Fill each chocolate cup about two-thirds full with the chocolate mousse, smoothing the tops. Add a dollop of raspberry mousse on top. Garnish with a fresh raspberry and a mint leaf, and sprinkle chocolate shavings if desired.
5. Serve:
Chill the completed mousse cups for at least 1 hour to let everything set well. Serve cold for a delicious and elegant dessert treat.
Can I Use Frozen Raspberries for the Raspberry Mousse?
Yes, you can use frozen raspberries! Just be sure to thaw them completely and drain any excess liquid before pureeing to keep the mousse from becoming watery.
How Long Can I Store the Mousse Cups?
Store the assembled mousse cups in an airtight container in the fridge for up to 2 days. For the best texture and freshness, enjoy them within this time frame.
Can I Make the Chocolate Cups Ahead of Time?
Absolutely! You can make the chocolate cups a day or two in advance. Keep them refrigerated in an airtight container to prevent melting or blooming.
What Can I Use Instead of Heavy Cream?
For a dairy-free version, try using chilled coconut cream whipped to soft peaks. It won’t taste exactly the same but adds a lovely richness and fluffy texture.