Total splurge time on this one. For Father’s Day I made Chocolate Raspberry Mousse Cups of Awesomeness, and you should try this recipe, too! If you have a special gathering or family meal where you really want to WOW the crowd, these are the dessert to make.
This recipe takes a bit of work, but is actually not as difficult as it looks. These individual servings are so adorable and totally worth the effort. I learned a few tricks when I made this recipe and will share them with you.
In order to make this recipe, you will need small individual disposable pans. Here are links to two possible options to use: Individual foil mini pie tins or Individual Mini Ramekins (I tried cutting apart a foil muffin tin and it didn’t work very well. Next time I will purchase the individual pans.)
Melt 5.5 oz of chocolate (about half a bag of chocolate chips) to make the dessert cups. Remove from heat. Then take 1.5 oz of cold chocolate and add to the hot. Mix until completely combined. This gives you the correct consistency for working with the chocolate.
Be sure the chocolate is at least 105 degrees F/40 C. If not, put it back on the heat until it is 105 degrees. Congratulations! You have now tempered the chocolate!
In order to make the chocolate cups, purchase small disposable tin foil cups (such as individual pie crusts are found in.) Line the inside of each foil cup with a thick layer of chocolate. After lining the cups with melted chocolate, turn them upside down before placing in freezer to harden. This prevents the chocolate from sinking to the bottom.
Carefully take the melted chocolate and completely coat each individually cup with chocolate all the way around the inside of the cup. Important — coat the cups thickly. This takes more chocolate than you would think it would.
Here is a cup that I didn’t coat thickly enough. It’s too thin and broke when we took the foil off.
Here is a cup with a thicker layer of chocolate. This is what it looks like before we peeled off the foil. Notice our cups aren’t perfect. Once you add the mousse and raspberries, it won’t be noticable. Plus, your guests will be too busy eating your awesome chocolatey goodness!
While the chocolate cups are in the freezer (remember, upside down!), prepare the raspberry puree to put into the chocolate mousse. Spring and Summer is an awesome time to make this recipe when raspberries are in season, but frozen raspberries would also work.
We used what was left from the raspberry puree on toast the next day!
The chocolate mousse in this recipe is a combination of melted chocolate chips, heavy whipping cream, and raspberry puree. HEAVEN ON EARTH!
Make the chocolate raspberry mousse. Resist the urge to stop here and dig in with a spoon. What recipe? Ahem.
Once the cups are completely frozen, cut or rip the foil off the cups. Place them back in the freezer for a bit to re-harden as needed. Then fill with mousse and allow to set for at least 2 hours.
Allow cups to set for at least 2 hours before finishing with raspberries and powdered sugar.
Chocolate Raspberry Mousse Cups of Awesomeness
Ingredients
- Chocolate Cups:
- 7 oz chocolate chips separated
- disposable aluminum foil tins able to rip or cut
- Raspberry Puree:
- 6 oz fresh raspberries
- 1/4 cup sugar
- Chocolate Raspberry filling:
- 7 oz chocolate chips
- 1 1/4 cups whipping cream
- raspberry puree above
- Topping:
- Fresh raspberries
- Powdered Sugar
Instructions
- Chocolate Cups:
- Melt 5.5 oz chocolate chips. Heat until 105 degrees F or 40 degrees C. Remove from heat and add remaining (1.5 oz) chocolate chips.
- Stir until smooth.
- Use this chocolate to coat each aluminum tin.
- Turn upside down on a cookie sheet lined with wax paper and freeze until solid.
- Raspberry Puree:
- Heat raspberries and 1/4 cup sugar in a sauce pan. Simmer for about 5-10 minutes.
- Remove from heat and allow to cool.
- Sieve to remove the seeds.
- Chocolate Raspberry filling:
- Melt chocolate chips.
- Add raspberry puree to melted chocolate, set aside.
- Whip the cream until stiff peaks form.
- Add chocolate and raspberry mixture.
- Assembling the cups:
- Remove the chocolate cups from the freezer.
- Peel or cut away the aluminum tins carefully.
- Place the cups back in the freezer for about 5 minutes or until completely solid again.
- Add mousse mixture to each cup and refrigerate for 2 hours or until set.
- Top with fresh raspberries and powdered sugar just before serving.
WW Program 2025
The WW program updated for 2025. Use the "Add recipe from the web" feature if needed for points. -Sara
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Hi! I’m Bekah. I’m Sara’s daughter, and I’m attending culinary school. I love cooking for family and friends, and I’ll be sharing some of my favorite recipes on the blog with you.
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