Chocolate-Raspberry Mousse Cups
Chocolate-Raspberry Mousse Cups
Chocolate-Raspberry Mousse Cups
Chocolate-Raspberry Mousse Cups

Chocolate-Raspberry Mousse Cups

David Venable

Look no further for an easy chocolate mousse recipe—my Chocolate-Raspberry Mousse Cups feel special and elegant. No culinary degree required!

Chocolate Cups

  • 20 oz semisweet chocolate chips

Directions

Line a 12-cup muffin pan with paper liners and set aside.

Chocolate Mousse

  • 1/4 cup light corn syrup
  • 2-1/4 cups heavy whipping cream
  • 12 oz semisweet chocolate chips
  • 2 Tbsp (1/4 stick) unsalted butter, softened
  • 1 tsp vanilla extract

Directions

To prepare the chocolate cups, place the semisweet chocolate chips in a heat-safe bowl and set aside. Fill a medium-size saucepot 1/3 of the way full with water and bring to a boil. Turn off the heat and then place the bowl with the chocolate chips on top of the saucepot, and let sit for 3–5 minutes.
Lightly whisk the chocolate chips until fully melted. Remove the bowl from the saucepot. Pour 1 Tbsp of the melted chocolate into each liner and with a small pastry brush, spread the chocolate to completely cover the inside of the paper cup liner. Refrigerate the cups for 10 minutes. Once chilled, add another Tbsp of melted chocolate and spread again to evenly cover the previous layer of chocolate. Refrigerate until needed.

Toppings for Assembly:

  • 12 tablespoons seedless raspberry jam
  • 4 ounces whipped topping
  • 12 fresh raspberries
  • 12 mint leaves

Cook's Notes

Though raspberry jam works so well with the chocolate, feel free to use strawberry if you prefer!

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