Chocolate Raspberry Mousse Cups are a delightful little treat that combines rich, smooth chocolate with the bright, tangy flavor of fresh raspberries. Each cup is airy and creamy, with just the right balance between sweet and tart. The fluffy mousse melts in your mouth, making it a perfect treat for any time you want something special but not too heavy.
I love making these mousse cups when I want to impress friends without spending all day in the kitchen. The recipe is simple, but the result feels fancy, which makes it my go-to for dinner parties or cozy weekends at home. I usually add a few extra raspberries on top to brighten the flavor and make them look pretty. It’s always a hit, no matter who I share them with!
These mousse cups are great served chilled, maybe with a dollop of whipped cream or a sprinkle of shaved chocolate. They’re fun to eat straight out of little glasses or pretty dessert cups, and leftovers (if there are any!) keep well in the fridge. Every spoonful is like a little burst of chocolate and raspberry happiness that I never get tired of enjoying.
Key Ingredients & Substitutions
Dark Chocolate: Using 60-70% cocoa chocolate gives the mousse a nice balance of rich and slightly bitter. If you want it sweeter, you can use milk chocolate, but the texture may be a bit softer.
Heavy Whipping Cream: This is key for the mousse’s light and airy texture. You can substitute with coconut cream for a dairy-free version, but the taste will change slightly.
Chocolate Cookie Crumbs: Oreo crumbs work great for the crust and add crunch. If you can’t find Oreo, digestive biscuits or graham crackers make a good substitute.
Raspberries: Fresh raspberries bring a fresh tang to the topping. If fresh aren’t available, frozen berries (thawed) also work well. You can also try strawberries for a different berry twist.
How Do I Fold Whipped Cream into Chocolate Without Losing Air?
Folding whipped cream into chocolate is the secret to a light mousse. You want to mix gently to keep the air bubbles intact.
- Start by adding a small amount of whipped cream to the chocolate to lighten the texture.
- Use a large spatula and cut down through the middle, then scoop under and over, rotating the bowl as you go.
- Repeat slowly until all the whipped cream is combined without stirring vigorously.
This technique keeps the mousse fluffy and smooth—avoid overmixing to prevent a dense result!
Equipment You’ll Need
- Small mixing bowls – perfect for preparing crust, mousse, and toppings separately.
- Heatproof bowl – a must for melting chocolate gently over hot cream.
- Whisk or electric mixer – helps whip cream to soft or medium peaks with ease.
- Spatula – ideal for folding whipped cream into chocolate without losing air.
- Small clear cups or dessert jars – great for serving individual mousse portions attractively.
- Blender or food processor – useful for pureeing raspberries smooth for the topping.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries to change the fruit flavor and sweetness.
- Add a splash of espresso or coffee to the melted chocolate for a mocha twist.
- Mix in a teaspoon of orange zest into the chocolate mousse for a fresh citrus note.
- Top with toasted almonds or hazelnuts instead of cookie crumbs for extra crunch and nuttiness.
How to Make Chocolate Raspberry Mousse Cups
Ingredients You’ll Need:
For The Crust:
- 1 cup chocolate cookie crumbs (such as Oreo, without filling)
- 2 tbsp unsalted butter, melted
For The Chocolate Mousse:
- 6 oz dark chocolate (60-70% cocoa), chopped
- 1 ½ cups heavy whipping cream, divided
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For The Raspberry Topping:
- 1 cup fresh raspberries, divided
- 1 tbsp powdered sugar (for raspberry cream)
Optional Garnish:
- Dark chocolate shavings
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 2 hours to chill the mousse in the fridge. The chilling time is important to let the mousse set perfectly and create that creamy, airy texture.
Step-by-Step Instructions:
1. Prepare the Crust:
Mix the chocolate cookie crumbs and melted butter in a small bowl until combined. Divide this mixture evenly into 6 small clear cups or dessert jars. Press down gently to form a firm crust layer. Place the cups in the refrigerator to chill while you make the mousse.
2. Make the Chocolate Mousse:
Heat ½ cup of the heavy whipping cream in a saucepan on medium heat until it just begins to simmer. Pour this hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for 1-2 minutes. Stir gently until the chocolate melts completely and the mixture is smooth. Allow this chocolate mixture to cool to room temperature.
3. Whip the Cream:
In a large bowl, whip the remaining 1 cup of heavy cream with the granulated sugar and vanilla extract until soft to medium stiff peaks form. Be careful not to overwhip.
4. Combine Chocolate and Cream:
Carefully fold the whipped cream into the cooled chocolate mixture. Use a spatula to gently fold the mixture together so that it stays light and airy. Make sure the mousse is smooth and fully combined.
5. Assemble and Chill:
Spoon or pipe the chocolate mousse over the chilled cookie crust in each cup. Smooth the tops with a spatula. Place the cups back into the refrigerator and chill for at least 2 hours, allowing the mousse to set.
6. Prepare the Raspberry Topping:
Puree ¾ cup of fresh raspberries with the powdered sugar in a blender or food processor until smooth. In a separate bowl, whip ½ cup of heavy cream until soft peaks form. Gently fold the raspberry puree into the whipped cream to create a light raspberry cream.
7. Garnish and Serve:
Just before serving, add a dollop of the raspberry cream on top of each mousse cup. Garnish with 2-3 fresh raspberries and some dark chocolate shavings if using. Serve chilled and enjoy!
Can I Use Frozen Raspberries for the Topping?
Yes, you can use frozen raspberries, but be sure to thaw them completely and drain any excess liquid before pureeing. This helps keep your raspberry cream from becoming too watery.
How Long Can I Store Chocolate Raspberry Mousse Cups?
Store the mousse cups in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, enjoy them within this time frame.
Can I Make These Mousse Cups Ahead of Time?
Absolutely! Prepare the crust and mousse layers a day ahead and let them chill overnight. Add the raspberry topping and fresh raspberries just before serving to keep them fresh.
What Can I Substitute for Chocolate Cookie Crumbs?
If you don’t have chocolate cookie crumbs, crushed graham crackers, digestives, or even crushed chocolate wafers work well as a crust substitute. Just mix with melted butter to hold it together.
