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- 1 cup fresh raspberries (plus additional for garnish) - 6 oz dark chocolate, finely chopped - 1/2 cup heavy cream The main ingredients of this dessert shine with flavor. Fresh raspberries bring a tart taste. They add a pop of color and freshness. Dark chocolate gives a rich, deep flavor. Its smoothness pairs perfectly with the raspberries. Heavy cream adds creaminess and volume to the mousse. This trio creates a delightful mix. - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract - 1/2 teaspoon gelatin (optional, for added firmness) - 1 tablespoon water (for gelatin) You can enhance the mousse with optional ingredients. Powdered sugar sweetens the cream. Vanilla extract adds warmth and richness. If you want a firmer texture, use gelatin. To activate it, mix it with water. This helps the mousse hold its shape better. - A pinch of sea salt - Additional raspberries for garnish - Fresh mint sprig Seasoning your mousse makes a big difference. A pinch of sea salt enhances the flavors. For garnish, use extra raspberries for a colorful touch. A fresh mint sprig adds a burst of freshness. This final touch makes the dessert look elegant and inviting. {{ingredient_image_2}} To melt dark chocolate, you can use two methods. The first is the double boiler method. For this, place a heatproof bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir the chocolate as it melts until smooth. The second method is the microwave method. Place the chopped chocolate in a microwave-safe bowl. Heat it in 20-second bursts. Stir in between each burst until the chocolate is fully melted and smooth. Let it cool a bit while you prepare other ingredients. If you want a firmer mousse, you can use gelatin. Start by sprinkling the gelatin over the water in a small bowl. Let it sit for about 5 minutes to bloom. After it blooms, heat the mixture in the microwave for about 10 seconds. Stir until it is fully dissolved, then set aside. You will need a medium mixing bowl and an electric mixer for this step. In the bowl, add the heavy cream, powdered sugar, and vanilla extract. Mix until soft peaks form. Watch closely so you don't overwhip it. You want a light, airy texture. Now it's time to combine the chocolate and cream. Gently fold the cooled melted chocolate into the whipped cream. If you used gelatin, add the dissolved gelatin here. Fold it in gently to combine. Add a pinch of sea salt to balance the sweetness. Next, fold in the fresh raspberries. Be careful not to crush them too much. You want to keep some of their shape for texture. Now, it's time to fill the cups. Use a spoon or a piping bag to fill individual cups or glasses with the raspberry chocolate mousse mix. Smooth the tops and chill them in the fridge for at least 2 hours. This helps the mousse set properly. To create creamy mousse, avoid overwhipping your cream. Whip until you see soft peaks. If you whip too long, the cream can turn grainy. Gently fold the melted chocolate into the whipped cream. This helps keep it light and airy. For extra smoothness, add a pinch of sea salt. It enhances the flavor and balances the sweetness. When plating your mousse, use clear cups. This shows off the beautiful layers. You can also stack them for a fun look. For garnishing, add whole raspberries on top. A sprig of fresh mint adds color and freshness. You can even drizzle some chocolate sauce over the top for flair! You can prepare these mousse cups up to a day in advance. Store them in the fridge, covered tightly with plastic wrap. They stay fresh for about three days. If you want to freeze them, use an airtight container. However, freezing may change the texture a bit. Thaw in the fridge before serving to keep them cool and delicious. Pro Tips Choose Quality Chocolate: Opt for high-quality dark chocolate with at least 70% cacao for richer flavor and smoother texture in your mousse. Room Temperature Ingredients: Ensure your heavy cream and eggs (if using) are at room temperature for better incorporation and fluffiness. Gentle Folding Technique: Use a spatula to gently fold the whipped cream into the chocolate mixture to maintain the airy texture of the mousse. Chill for Optimal Texture: Allow the mousse to chill for at least 2 hours to achieve the perfect set and enhance the flavors before serving. {{image_4}} You can change the taste of your mousse by adding different berries. Strawberries, blueberries, or blackberries work well. Each berry brings its own flavor. This keeps the dessert fresh and fun. Another option is to use white or milk chocolate instead of dark chocolate. White chocolate gives a sweeter flavor. Milk chocolate adds a creamy touch. You can mix and match to find your favorite blend. For dairy-free options, swap heavy cream with coconut cream. It has a rich texture and adds a hint of coconut flavor. You can also use dairy-free chocolate for a fully dairy-free dessert. If you're looking for vegan alternatives, use aquafaba instead of cream. Aquafaba is the liquid from canned chickpeas. It whips up nicely and gives a light texture. Use vegan chocolate to keep it plant-based. Layering the mousse with other desserts can make it special. Try adding a layer of crumbled cookies or cake at the bottom of your cups. This adds a crunchy texture and extra flavor. Using flavored mousse cups can elevate your dessert too. Consider using cups made from chocolate or fruit puree. These add a fun twist and make your mousse stand out. To keep your raspberry chocolate mousse cups fresh, use airtight containers. These containers help prevent the mousse from absorbing other smells in your fridge. Store the mousse cups in the fridge for up to three days. After that, the quality may start to decline. You can freeze mousse cups if you want to save some for later. Here’s how: First, place the mousse cups in a freezer-safe container. Cover them well to avoid freezer burn. They can last up to a month in the freezer. When you're ready to enjoy them, take out the cups and let them thaw in the fridge for a few hours. This way, they will stay creamy and smooth. Check your mousse cups before eating. If you see any strange colors or an off smell, it's time to toss them. The texture may also change, making them grainy or watery. Always be safe and throw away any mousse that looks or smells bad. Yes, you can make raspberry chocolate mousse in advance. It keeps well in the fridge. Store the mousse in airtight containers. This prevents it from absorbing odors. You can make it up to two days ahead. Just remember to add the garnish right before serving. Gelatin helps the mousse set firmly. It gives the mousse a nice, smooth texture. This is great for presentation. Using gelatin makes the mousse hold its shape better. It also adds a bit of structure without changing the flavor. Chocolate mousse stays fresh for about three days in the fridge. After that, it may lose its texture. Always check for any off smells or changes in appearance. If it looks or smells bad, it’s best to throw it out. You can use coconut cream for a lighter option. Another choice is whipped topping. If you want a dairy-free version, almond milk can work. Just note that the texture may change slightly. Each substitute will bring its own flavor too. Yes, you can use frozen raspberries. They are convenient and still tasty. Just thaw them first and drain excess liquid. This helps prevent the mousse from becoming too watery. Keep in mind that frozen raspberries may be softer than fresh ones. This blog post covered everything about making raspberry chocolate mousse. You learned about the main ingredients, optional items, and how to assemble this treat. I shared step-by-step instructions for melting chocolate, preparing gelatin, and whipping cream. With these tips, you'll achieve a perfect texture and impressive presentation. Remember, you can customize your mousse with different flavors and dietary substitutions. Enjoy this dessert fresh, or store it properly to keep it delicious. Happy cooking!

Raspberry Chocolate Mousse Cups

Deliciously rich and creamy chocolate mousse with fresh raspberries, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup fresh raspberries (plus additional for garnish)
  • 6 oz dark chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon gelatin (optional, for added firmness)
  • 1 tablespoon water (for gelatin)
  • a pinch sea salt

Instructions
 

  • Melt the dark chocolate using a double boiler or microwave until smooth, then let cool slightly.
  • If using gelatin, sprinkle it over water in a small bowl and let it bloom for 5 minutes, then heat until dissolved.
  • In a medium bowl, whip together heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Fold the cooled melted chocolate into the whipped cream, adding dissolved gelatin if using, and a pinch of sea salt.
  • Gently fold in the fresh raspberries, being careful not to crush them.
  • Fill individual cups or glasses with the mousse mixture, smooth the tops, and chill for at least 2 hours.
  • Before serving, garnish each mousse cup with whole raspberries and a mint sprig.

Notes

For added firmness, gelatin can be used. Serve chilled for best texture.
Keyword chocolate, dessert, mousse, raspberry