These Marry Me Raspberry Chocolate Mousse Cups are a sweet treat that combines rich chocolate with tangy raspberry. They’re light and creamy, making them a perfect dessert for any occasion!
If you want to impress someone special, these cups are the way to go! I love serving them in cute little cups—it’s like a tiny party in every bite. Plus, who can resist chocolate and raspberry? 🍫❤️
Key Ingredients & Substitutions
Semi-sweet chocolate chips: These are essential for the chocolate cups. If you prefer a darker chocolate flavor, you can use dark chocolate or bittersweet chocolate chips instead.
Coconut oil: This helps give the chocolate cups a shiny finish. You can substitute with vegetable oil or butter if you’re not keen on coconut flavor.
Heavy whipping cream: This is key for creating that light and airy mousse. For a lighter option, you might consider using half-and-half, but it won’t whip as firmly.
Fresh raspberries: They provide the tartness needed in this dessert. If fresh raspberries aren’t available, you could use thawed frozen raspberries, but make sure to drain excess liquid.
Raspberry jam: This enhances the raspberry flavor. If you want a healthier option, consider using a fruit puree or a less sweet jam.
What’s the Best Way to Melt Chocolate Smoothly?
Melted chocolate should be smooth and glossy, but it can seize if not handled right. Here’s how to melt it without hassle:
- Use a microwave-safe bowl and heat chocolate chips with coconut oil in 30-second bursts, stirring in between.
- When the chocolate looks mostly melted, keep stirring off the heat until it’s fully smooth.
- Be cautious not to overheat, as this can burn the chocolate. If it thickens, a small splash of warm cream can help smooth it out.
How Do You Whip Cream to Perfect Soft Peaks?
Whipping cream may seem tricky, but getting those soft peaks is straightforward:
- Start with cold cream and a chilled mixing bowl for the best results.
- Using a hand mixer or stand mixer, beat the cream on medium speed until it starts to thicken.
- Add sugar and continue whipping until soft peaks form (the peaks should droop over when you lift the beaters).
Remember to stop whipping as soon as you get soft peaks—over-whipped cream can turn grainy!
Marry Me Raspberry Chocolate Mousse Cups
Ingredients You’ll Need:
For the Chocolate Cups:
- 1 cup semi-sweet chocolate chips
- 2 tbsp coconut oil
For the Chocolate Mousse:
- 6 oz semi-sweet or bittersweet chocolate, chopped
- 1 cup heavy whipping cream (divided: 3/4 cup + 1/4 cup)
- 2 tbsp granulated sugar or to taste
- 1 tsp pure vanilla extract
For the Raspberry Filling:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tbsp raspberry jam or preserves
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of active prep time and at least 2 hours to chill. It’s easy to make, and once you have everything ready, you’ll just sit back and let the fridge do its magic!
Step-by-Step Instructions:
1. Make the Chocolate Cups:
Begin by melting the chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until the mixture is smooth. Next, spoon the melted chocolate into mini silicone or paper cupcake liners, making sure to coat the bottoms and sides evenly to create small cups. Place the cups in the freezer for about 10 minutes to let them set. For added strength, you can add a second thin layer of chocolate and freeze again. Once hardened, gently remove the chocolate cups from the liners and place them on a tray. Keep these delicious cups in the fridge until you’re ready to fill them!
2. Prepare the Raspberry Filling:
In a small bowl, mix the fresh raspberries with the raspberry jam. Use a fork to gently mash the raspberries—a little to release their juices but still keeping some chunks for texture. Set this raspberry filling aside for later!
3. Make the Chocolate Mousse:
In a small saucepan, heat 3/4 cup of heavy cream over medium heat until it starts to simmer (but don’t let it boil!). Remove from heat and immediately add the chopped chocolate, letting it sit for 1 minute before stirring until it’s smooth and glossy. Stir in the vanilla extract, then allow this chocolate mixture to cool to room temperature. Meanwhile, in another bowl, whip the remaining 1/4 cup heavy cream with sugar until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until it is fully combined and fluffy.
4. Assemble the Mousse Cups:
Now it’s time for the fun part! Spoon a layer of chocolate mousse into each chocolate cup, filling them about halfway. Add a spoonful of the raspberry filling right in the center of the mousse, then top off with more chocolate mousse, smoothing it over the top. For the finishing touch, garnish each cup with a few fresh raspberries on top.
5. Chill and Serve:
Place the assembled mousse cups in the refrigerator for at least 2 hours to allow them to fully set. Before serving, consider dusting them with a sprinkle of powdered sugar for a touch of elegance. Enjoy every rich, creamy, and fruity bite of these amazing desserts!
These lovely Marry Me Raspberry Chocolate Mousse Cups are bound to impress any dessert lover. Happy cooking!
Can I Substitute Ingredients in This Recipe?
Absolutely! If you don’t have semi-sweet chocolate chips, you can use dark or bittersweet chocolate instead. Coconut oil can be swapped with vegetable oil or butter if you prefer. For the cream, half-and-half can work in a pinch, although it won’t whip as firmly as heavy whipping cream.
How Should I Store Leftover Mousse Cups?
Store any leftover mousse cups in an airtight container in the refrigerator for up to 3 days. To keep the chocolate cups from becoming too soft, try to eat them within a day or two for the best texture!
Can I Make These Chocolate Cups in Advance?
Yes! You can prepare the chocolate cups ahead of time and keep them in the fridge or freezer until you’re ready to fill them. Just ensure they are completely set before removing them from the liners.
What If I Don’t Have Fresh Raspberries?
If fresh raspberries aren’t available, you can use thawed frozen raspberries. Just make sure to drain excess liquid to avoid soggy filling. Alternatively, you could use a raspberry puree or a different fruit jam for a sweet twist!
