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Chocolate Raspberry Mousse Cups of Awesomeness
Fantastic wow-the-crowd dessert
Course:
Dessert
Servings:
6
cups
Author:
Bekah Borgstede
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.