These adorable Raspberry Chocolate Mousse Cups are rich and creamy, with a sweet burst of raspberry and smooth chocolate. Perfect for impressing your loved ones or treating yourself!
These treats are so easy to make, you’ll want to whip them up for every occasion! I love serving them chilled with a fresh raspberry on top. Who can resist such cuteness? 😍
Key Ingredients & Substitutions
Chocolate Cookies: For the crust, I love using chocolate wafer crumbs for their rich flavor and texture. If you’re looking for an alternative, graham cracker crumbs or even almond flour work nicely. Just adjust the sugar based on sweetness!
Butter: Melted butter brings richness to the crust. If you prefer a dairy-free option, coconut oil is a great substitute. It provides a nice flavor while keeping that crispy crust texture.
Semisweet Chocolate: Depending on your taste, you can use bittersweet or even milk chocolate for a sweeter mousse. You could also use dairy-free chocolate for a vegan alternative!
Heavy Cream: This adds creaminess to the mousse. If you’re looking for lighter options, try using whipped coconut cream instead. Just make sure it’s chilled for easy whipping!
Raspberries: Fresh raspberries give a lovely tartness. If they aren’t in season, frozen raspberries work well too! Just make sure to thaw and drain any excess liquid before use.
How Do I Get the Mousse to Set Perfectly?
The texture of your mousse is key. To ensure it sets beautifully, follow these tips:
- Make sure the melted chocolate cools slightly before mixing with whipped cream. If it’s too hot, it can melt the cream and make the mousse too runny.
- When whipping the cream, stop at soft peaks. This keeps the mousse light and airy!
- Fold gently to combine the whipped cream and chocolate. You want to maintain airiness, so use a spatula and a gentle motion.
- Let the mousse chill in the fridge for at least 2 hours to firm up nicely.
These tips will help you achieve the perfect light and creamy mousse every time! Enjoy making these delightful Raspberry Chocolate Mousse Cups!
Marry Me Raspberry Chocolate Mousse Cups
Ingredients:
For the Crust:
- 1 cup finely chopped chocolate cookies or chocolate wafer crumbs
- 2 tbsp cocoa powder
- 2 tbsp melted butter
- 1/4 cup fresh raspberries, lightly mashed
For the Chocolate Mousse:
- 6 oz (about 170g) semisweet or bittersweet chocolate, chopped
- 1 cup heavy cream, divided
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For the Chocolate Ganache Topping:
- 4 oz (about 115g) semisweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
Garnishes:
- Fresh raspberries (about 1-2 per cup)
- Cocoa nibs or shaved chocolate (optional)
How Much Time Will You Need?
This delightful dessert requires about 30 minutes of prep time, plus at least 2 hours for chilling the mousse, and an additional 10-15 minutes to set the ganache. In total, you should plan for around 2.5 to 3 hours before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by combining the chocolate cookie crumbs, cocoa powder, and melted butter in a medium bowl. Mix until it looks like wet sand. Carefully fold in the mashed raspberries—don’t overmix, as we want to keep some texture! Press a tablespoon of this mixture firmly into the bottom of each cavity of a mini muffin or silicone mold to form the crust. Pop these into the refrigerator to chill while you make the mousse.
2. Make the Chocolate Mousse:
Next, get your chopped chocolate into a heatproof bowl. In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just simmers. Pour this hot cream over the chopped chocolate and let it sit for 2 minutes. Stir gently until the chocolate is completely melted and smooth, then set it aside to cool slightly. In a separate bowl, whip the remaining 1/2 cup of heavy cream with the sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until everything is combined and smooth.
3. Assemble the Mousse Cups:
Spoon or pipe the luscious chocolate mousse evenly over the chilled crusts, filling each cup almost to the top. Return them to the fridge and allow them to chill for at least 2 hours, or until the mousse has fully set.
4. Prepare the Ganache Topping:
For the ganache, place the chopped chocolate into a bowl. Heat the 1/2 cup of heavy cream until just simmering, then pour over the chocolate. Let this sit for 2 minutes, and then mix until you have a smooth ganache. Allow it to cool slightly so it thickens but remains pourable.
5. Add the Ganache and Garnish:
Carefully pour or pipe a thin layer of ganache over each chilled mousse cup. Immediately top with 1-2 fresh raspberries and, if you’d like, a sprinkle of cocoa nibs or chocolate shavings. Put them back in the refrigerator for an extra 10-15 minutes to set the ganache.
6. Serve:
Once set, gently remove the mousse cups from their molds. Serve these chilled, and enjoy every delightful bite infused with the perfect balance of chocolate and raspberry flavors! These are sure to impress anyone you share them with!
Happy indulging in these scrumptious Raspberry Chocolate Mousse Cups! Perfect for special occasions and just because you deserve a treat!
Can I Use Different Types of Chocolate for the Mousse?
Absolutely! You can experiment with different types of chocolate, like milk or white chocolate, for different flavor profiles. Just keep in mind that using sweet chocolate may alter the overall sweetness of the mousse.
How Do I Store Leftover Mousse Cups?
Store any leftovers in an airtight container in the fridge for up to 3 days. They’re best enjoyed fresh, but they hold up well for a short time!
Can I Make These Mousse Cups Ahead of Time?
Yes, you can prepare the mousse cups a day in advance! Just complete the crust and filling, and top with the ganache on the day you plan to serve them for the freshest results.
What If I Don’t Have Mini Molds?
If you don’t have mini muffin or silicone molds, you can use small glasses or dessert cups instead. Just make sure they’re small enough to keep portion sizes manageable!
