These Marry Me Raspberry Chocolate Mousse Cups are a sweet treat that will make your heart skip a beat! Silky chocolate pairs perfectly with fresh, tangy raspberries.
Just imagine enjoying these rich, creamy cups with someone special. They’re perfect for sharing, or keeping all to yourself—no judgment here! 😉
I love how easy they are to whip up. Just mix, layer, and chill! You’ll have a dessert that looks fancy but is fun to make.
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I recommend using Oreo crumbs for a classic taste, but if you’re looking for alternatives, try chocolate graham cracker crumbs or even crushed chocolate shortbread cookies!
Unsalted Butter: This helps bind the crumbs for the crust. If you prefer a dairy-free option, coconut oil works well too.
Heavy Whipping Cream: For richness, heavy cream is ideal. If you’re after a lighter version, you can substitute half with Greek yogurt or use a non-dairy whipped topping.
Bittersweet Chocolate: While bittersweet is great, you can use semi-sweet chocolate if that’s what you have. Just keep in mind it will be a touch sweeter.
Fresh Raspberries: If fresh raspberries are out of season, frozen ones can work too! Just thaw and drain excess moisture before using.
What’s the Best Way to Make a Smooth Chocolate Mousse?
Making sure your chocolate mousse is smooth requires a bit of patience, especially when melting the chocolate. Here’s how to do it right:
- Heat the cream gently over medium heat until just simmering but not boiling.
- Pour the hot cream over the chopped chocolate. Let it sit for a couple of minutes to allow the chocolate to melt.
- Stir your mixture gently until it’s completely smooth. This helps prevent the chocolate from seizing up.
Finally, when folding in whipped cream, be gentle! This will keep your mousse light and airy. Enjoy creating this delightful dessert!
Marry Me Raspberry Chocolate Mousse Cups
Ingredients:
For the Crust:
- 1 cup chocolate cookie crumbs (such as Oreo crumbs without filling)
- 3 tbsp unsalted butter, melted
For the Chocolate Mousse:
- 1 cup heavy whipping cream, divided
- 6 oz bittersweet chocolate, chopped
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
For the Raspberry Filling:
- 1/2 cup fresh raspberries, plus extra for garnish
- 1/4 cup raspberry preserves or jam
For Garnishing:
- Sea salt flakes, for garnish (optional)
Time Needed:
This recipe takes about 30 minutes to prepare and requires at least 2 hours of chilling time in the refrigerator. Perfect for an afternoon prep before a romantic dinner!
Instructions:
1. Prepare the Crust:
In a bowl, mix the chocolate cookie crumbs with the melted butter until all crumbs are evenly moistened. Press the mixture firmly into the bottoms and slightly up the sides of a mini muffin tin or silicone cups to form mini crusts. Place in the freezer for about 10 minutes so they can set.
2. Make the Chocolate Mousse Base:
In a small saucepan, heat 1/2 cup of the heavy cream over medium heat until it starts to simmer (not boil!). Remove from heat and pour it over the chopped bittersweet chocolate in a heatproof bowl. Allow it to sit for about 2 minutes, then stir gently until the mixture is smooth and glossy. Let this cool to room temperature.
3. Whip the Cream:
In another mixing bowl, whip the remaining 1/2 cup of heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will make your mousse light and fluffy.
4. Combine the Mousse:
Gently fold the whipped cream into the cooled melted chocolate until it’s well combined and you have a smooth chocolate mousse.
5. Add the Raspberries:
Chop the 1/2 cup of fresh raspberries and fold them into the chocolate mousse, along with the raspberry preserves. This gives you a delightful raspberry-studded mousse!
6. Fill the Crusts:
Take the crust cups out of the freezer and carefully spoon or pipe the raspberry chocolate mousse into each crust, filling them almost to the top. Return the cups to the refrigerator and chill for at least 2 hours until set.
7. Garnishing and Serving:
Before serving, you can optionally top each mousse cup with a layer of ganache or melted chocolate for extra richness. Add a whole fresh raspberry on top and sprinkle with a pinch of flaky sea salt for that beautiful finish.
Serve these chilled and enjoy your decadent, romantic dessert that’s sure to impress!
Can I Use Other Types of Cookies for the Crust?
Yes! While chocolate cookie crumbs (like Oreos) are traditional, you can use chocolate graham crackers or any chocolate-flavored cookies that you enjoy. Just be sure to crush them finely and mix with melted butter for the best results.
How to Store Leftover Mousse Cups?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These mousse cups are best enjoyed chilled, so simply take them out when you’re ready for a treat!
Can I Make This Ahead of Time?
Absolutely! You can prepare the crusts and mousse a day in advance. Just assemble everything and let it chill in the refrigerator overnight before serving. It’s a great way to save time if you’re entertaining!
What Should I Do if I Can’t Find Fresh Raspberries?
If fresh raspberries are not available, you can use frozen raspberries instead. Just make sure to thaw them and drain any excess moisture before adding them to the chocolate mousse for the best texture and flavor!
