These sweet raspberry chocolate mousse cups are a match made in heaven! With rich chocolate and fresh raspberries, they’re a lovely treat for any occasion.
Honestly, who could say no to this dreamy dessert? Each little cup is like a hug in a bowl! I love serving them at dinners—it’s always a delightful surprise!
Ingredients & Substitutions
Chocolate: I recommend using bittersweet chocolate for a rich flavor. Semisweet can work too, but don’t go for milk chocolate—it’s too sweet. If you want a dairy-free version, there are excellent dairy-free dark chocolate options available!
Heavy Cream: Heavy cream gives you that luscious texture. If you’re looking for lighter options, you could try using coconut cream for a dairy-free alternative or half-and-half for a lower fat choice. Just remember, it won’t be quite as rich!
Eggs: The eggs play a key role in the mousse texture. If you’re avoiding raw eggs, you can use pasteurized eggs or even a whipped aquafaba (water from canned chickpeas) as a vegan alternative.
Raspberries: Fresh raspberries are best for vibrant flavor and presentation. If they’re not in season, feel free to use thawed frozen raspberries or even other berries like strawberries or blueberries.
Tart Shells: Mini chocolate tart shells are perfect for this dessert. You can use store-bought ones for convenience or make your own from chocolate cookie crumbs mixed with melted butter. They add a nice crunchy texture!
How Can I Melt Chocolate Without Burning It?
Melted chocolate should be smooth and glossy, so take care while melting! Here’s how to do it safely:
- Use a heatproof bowl placed over a pot of simmering water (double boiler method) or microwave in short bursts of 20-30 seconds.
- Stir well after each interval in the microwave. Heat until just melted, but still a bit chunky—this will help prevent it from burning.
- Remove from heat when it’s mostly melted, and continue stirring until smooth.
Always be cautious of water getting into the chocolate, as that can seize it. Keeping everything dry will ensure your chocolate melts perfectly!
How Do I Fold Ingredients Without Deflating My Mixture?
Folding is a gentle technique to maintain air in your mixture. Follow these steps:
- Use a rubber spatula instead of a whisk. This helps avoid too much stirring.
- Scoop the mixture from the bottom of the bowl and gently lift it over the top. Turn the bowl slightly after each fold.
- Repeat until just combined—don’t worry about small streaks of unmixed ingredients. It’s better to under-mix than over-mix!
This will keep your mousse light and airy, delivering that soft texture everyone loves!
>2. Make the Mousse Base:
In a separate bowl, whisk together the egg yolks with the granulated sugar until the mixture becomes pale and slightly thickened. Now, take your cooled chocolate mixture and gradually whisk it into the egg yolk mixture until everything is well combined. Lastly, stir in the vanilla extract for that extra flavor boost.
3. Whip the Cream:
Take your remaining 1/2 cup of heavy cream and whip it in a mixing bowl until you reach soft peaks. This fluffy cream will add great texture to your mousse. Gently fold the whipped cream into the chocolate mixture, being careful not to deflate it—light and airy is the goal!
4. Whip Egg Whites:
Using a clean bowl, whip the egg whites along with the salt until you achieve stiff peaks. Now, very carefully fold the whipped egg whites into the chocolate mixture until everything is smoothly incorporated. Take your time here, as you want to keep that lightness in the mousse.
5. Fill the Tart Shells:
Now it’s time to fill your mini tart shells! Use a spoon or piping bag to carefully spoon or pipe the chocolate mousse into each tart shell, filling them nearly to the top. They should look tempting already!
6. Chill:
Cover the filled mousse cups with plastic wrap or a lid and refrigerate them for at least 2 hours to let them set properly. This step is crucial for getting that perfect mousse texture!
7. Prepare Raspberry Topping:
Just before serving, prepare your raspberry topping. In a small bowl, gently toss the fresh raspberries with a bit of raspberry jam if you want to give them a nice glaze. If you prefer, you can also just use the fresh raspberries as they are!
8. Assemble:
When you’re ready to serve, add 2-3 glazed raspberries on top of each mousse cup for a beautiful presentation. This will not only look pretty but also add a delicious tartness to each bite!
9. Serve:
Finish your cups off with a light sprinkle of flaky sea salt for a delightful contrast to the sweet chocolate and tart berries. Serve chilled, and enjoy every creamy, dreamy bite of your Marry Me Raspberry Chocolate Mousse Cups!
This gorgeous dessert combines the silky texture of chocolate mousse in a crisp tart shell, topped with fresh raspberries and a hint of sea salt, making it an irresistibly romantic treat.
Marry Me Raspberry Chocolate Mousse Cups
Ingredients You’ll Need:
For the Chocolate Mousse:
- 8 oz (225g) bittersweet or semisweet chocolate, chopped
- 1 cup (240ml) heavy cream, divided
- 1/4 cup (50g) granulated sugar
- 3 large eggs, separated
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Tart Shells:
- 12 mini chocolate tart shells (about 2-inch diameter) or make your own
For the Raspberry Topping:
- 1 cup fresh raspberries, plus extra for garnish
- 1 tbsp raspberry jam or preserves (optional)
- Flaky sea salt, for garnish
How Much Time Will You Need?
This delightful dessert will take about 30 minutes of prep time, plus at least 2 hours for chilling. It’s a lovely recipe that’s worth the wait as the mousse sets up beautifully!
Step-by-Step Instructions:
1. Melt the Chocolate:
Start by placing the chopped bittersweet or semisweet chocolate in a heatproof bowl. Then, in a small saucepan, heat 1/2 cup of the heavy cream over medium heat until it begins to boil. Once it’s bubbling, pour the hot cream over the chocolate and let it sit for 1-2 minutes. After that, stir gently until the mixture is smooth and fully melted. Set the chocolate aside to cool slightly.
Can I Use Different Types of Chocolate?
Absolutely! While bittersweet or semisweet chocolate is recommended for a rich flavor, you can use dark chocolate for a more intense taste or even milk chocolate for a sweeter mousse. Just keep in mind that using milk chocolate will alter the overall sweetness!
How Can I Make This Dessert Ahead of Time?
You can definitely make these mousse cups in advance! Prepare them up to a day ahead, fill the tart shells, and chill them in the refrigerator. Just wait to add the raspberry topping until right before serving to keep the berries fresh and pretty.
What If I Don’t Have Tart Shells?
If you don’t have mini tart shells, you can use small cups or glasses to serve the mousse. Layer the mousse with fresh raspberries in clear containers for a beautiful presentation. Just make sure they can hold the mousse securely!
Can I Make This Recipe Vegan?
Yes! You can use dairy-free chocolate and substitute the heavy cream with coconut cream or a plant-based whipping cream alternative. For the eggs, consider using whipped aquafaba (chickpea brine) as a replacement for the egg whites, which will help create a fluffy texture.