Raspberry Mousse in Chocolate Cups Recipe
Light and airy raspberry mousse served in delicate homemade chocolate cups. This elegant and visually stunning dessert balances the bright, refreshing berry flavor of the mousse with the satisfying snap of rich dark chocolate shells, making it perfect for romantic occasions or special treats.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 mini chocolate mousse cups (2 servings, 2 cups per person) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Chocolate Cups
- 4 oz semi-sweet or dark chocolate
- Silicone mini cup molds or sturdy paper cupcake liners
Raspberry Mousse
- ½ cup fresh or frozen raspberries
- 1 tbsp sugar
- 1 tsp lemon juice
- 2 tbsp cream cheese
- ¼ cup heavy cream
- 1 tbsp powdered sugar
- Optional: 2–3 raspberries for garnish
Instructions
- Make the chocolate cups: Gently melt the chocolate using 20-second bursts in the microwave or a double boiler. Spoon a small amount into each silicone mold or cupcake liner and brush the chocolate up the sides to coat evenly. Chill in the refrigerator for 10 minutes, then add a second coat to strengthen the cups. Refrigerate again for 15–20 minutes until the chocolate is firm and set.
- Make the raspberry purée: In a small saucepan, combine raspberries, sugar, and lemon juice. Gently mash the berries and heat the mixture for 2–3 minutes until it becomes syrupy. Strain through a fine sieve to remove seeds for a smooth purée. Allow the purée to chill completely before using.
- Prepare the mousse: Beat the cream cheese until smooth and creamy. Add the chilled raspberry purée to the cream cheese and mix thoroughly. In a separate bowl, whip the heavy cream and powdered sugar to soft peaks. Gently fold the whipped cream into the raspberry-cream cheese mixture to achieve a light, fluffy, cloud-like texture.
- Assemble: Carefully unmold the chocolate cups. Using a piping bag or spoon, fill each chocolate cup with the raspberry mousse. Chill the assembled cups in the refrigerator for at least 20 minutes before serving. Optionally, garnish the mousse with fresh raspberries or shaved chocolate for extra visual appeal and flavor.
Notes
- You may substitute raspberries with strawberries or blueberries for a different berry flavor.
- To achieve a pinker mousse without altering taste, add ½ teaspoon of beet juice as a natural, tasteless coloring.
- Use cold bowls and cold cream when whipping to achieve the fluffiest mousse texture.
- Dark chocolate provides the best flavor contrast with the sweet-tart raspberry mousse.
- Gently folding the whipped cream into the purée mixture preserves the airy mousse texture; avoid stirring aggressively.
- Best consumed within 24 hours for optimal texture and freshness.
- Store chilled and covered; do not freeze as freezing deteriorates the mousse texture and makes it grainy.