These Marry Me Raspberry Chocolate Mousse Cups are a sweet treat made with rich chocolate and vibrant raspberries. They’re creamy, light, and oh-so-easy to whip up!
Honestly, who can resist chocolate and raspberries together? I always keep extra cups on hand—just in case someone needs a little extra love in their day! ❤️
Making these mousse cups is a breeze. Just layer the chocolate and raspberry, chill, and serve! Perfect for impressing friends or treating yourself after a long day.
Key Ingredients & Substitutions
Chocolate Chips: Semi-sweet chocolate chips are great for these cups, providing that rich chocolate flavor. If you’re looking to cut back on sugar, dark chocolate is a lovely alternative. Milk chocolate will give a sweeter taste, but it may make the mousse a bit softer.
Heavy Cream: This cream is essential for achieving a fluffy mousse texture. If you need a dairy-free version, try using coconut cream. It may alter the flavor, but adds a delightful twist!
Fresh Raspberries: Using fresh raspberries elevates the mousse with a bright, tangy flavor. If they’re out of season or not available, frozen raspberries work too—just thaw and drain any excess liquid before cooking.
Graham Crackers: These are perfect for the crust base. If gluten is a concern, look for gluten-free graham crackers, or you can use almond flour mixed with a bit of coconut oil for a low-carb option.
How Do I Make Perfect Chocolate Cups?
Making the chocolate cups may seem tricky, but it’s quite simple with the right technique! Here’s how to ensure a sturdy cup:
- Start with melted chocolate, brushing it evenly inside the mold. Make sure to cover the bottom and sides thoroughly.
- Put the molds in the fridge for 10–15 minutes to let the first layer set.
- For strength, add a second layer of chocolate after the first is set. This step helps prevent cracks when you fill them with mousse.
Patience is key—don’t rush the setting process. When done right, you’ll have deliciously crispy chocolate cups!
Marry Me Raspberry Chocolate Mousse Cups
Ingredients You’ll Need:
For the Chocolate Cups:
- 1 cup semi-sweet chocolate chips (for cups)
- 1 tbsp coconut oil (optional, for chocolate melting)
For the Mousse and Drizzle:
- 2 cups semi-sweet chocolate chips (for mousse and drizzle)
- 1 cup heavy cream (divided: 1/2 cup for mousse, 1/2 cup for raspberry sauce)
- 1 tsp vanilla extract
- 1 tbsp powdered sugar (optional, for mousse)
For the Raspberry Sauce:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tbsp granulated sugar (for raspberry sauce)
For the Crust Base:
- 1 cup crushed graham crackers or cookie crumbs (for base)
- 3 tbsp unsalted butter, melted (for base)
For the Garnish:
- Flaky sea salt, for garnish
How Much Time Will You Need?
This delightful treat requires about 30 minutes of active preparation time, plus at least 1 hour to chill and set. Great for a weekend project or an evening dessert surprise!
Step-by-Step Instructions:
1. Make the Chocolate Cups:
Begin by melting 1 cup of chocolate chips and coconut oil in a microwave-safe bowl. Do this in 30-second intervals, stirring in between until it’s smooth and silky. Then, take your silicone mini muffin molds and brush the melted chocolate inside each mold to create a shell. After that, place them in the fridge to harden for about 10-15 minutes. For added sturdiness, apply a second coat of chocolate and chill again until it’s fully set.
2. Prepare the Crust Base:
While the chocolate cups set, combine the crushed graham crackers with melted butter in a bowl until well mixed. Press a small amount of this mixture into the bottom of each chocolate cup. Chill in the fridge to help set the crust.
3. Make the Raspberry Sauce:
Next, prepare the raspberry sauce by cooking the fresh raspberries and granulated sugar along with 1/2 cup of heavy cream in a small saucepan over medium heat. Stir until the raspberries break down and the mixture thickens a bit, which should take about 5-7 minutes. If you prefer, you can strain it to remove seeds, but that’s optional. Let it cool while you work on the next step.
4. Prepare the Chocolate Mousse:
Now it’s time to make the mousse! Melt the remaining 2 cups of chocolate chips in the microwave again in 30-second intervals, stirring until smooth, then set aside to cool slightly. In another bowl, whip the remaining 1/2 cup of heavy cream with vanilla extract and powdered sugar until soft peaks form. Gently fold the melted chocolate into this whipped cream until it’s all combined beautifully into a light and airy mousse.
5. Assemble the Cups:
Spoon or pipe the delicious chocolate mousse into your chilled chocolate shells on top of the graham cracker crust. Place the assembled mousse cups back in the fridge for at least 1 hour to set.
6. Add Raspberry Surprise:
Just before serving, take a moment to create a small well in the center of each mousse. Spoon in a little of the raspberry sauce, allowing it to ooze out delightfully when bitten into!
7. Garnish and Serve:
For the finishing touch, top each mousse cup with a fresh raspberry. Drizzle with some melted chocolate for decoration and sprinkle with flaky sea salt to enhance that delicious combination of flavors. Chill until you’re ready to serve!
Enjoy your Marry Me Raspberry Chocolate Mousse Cups—they’re perfect for romantic occasions and unforgettable dessert parties!
Can I Use Dark Chocolate Instead of Semi-Sweet for the Cups and Mousse?
Absolutely! Dark chocolate will give a more intense flavor and can be a great choice if you’re a fan of rich chocolate. Just keep in mind that it will be less sweet than semi-sweet chocolate.
How Long Can I Store Leftover Mousse Cups?
You can store any leftover mousse cups in an airtight container in the fridge for up to 3 days. They might lose a bit of their texture, but they’re still delicious!
Can I Make These Mousse Cups Dairy-Free?
Yes! To make dairy-free mousse cups, use dairy-free chocolate and substitute the heavy cream with coconut cream. This will change the flavor slightly, but it adds a wonderful tropical twist!
What Can I Substitute for Graham Crackers in the Crust?
If you need a substitute for graham crackers, try using crushed Oreos for a chocolate twist or almond flour mixed with melted coconut oil for a gluten-free, low-carb option. Just make sure to adjust the butter accordingly for moisture!