Do you love Dark Chocolate and Raspberries? You will love creating this No Bake Raspberry Chocolate Mousse Cups. Whether for Valentine’s Day or any time you want an easy dessert to serve family and friends. Hand made dark chocolate cups are filled with raspberry puree, chocolate raspberry mousse, and garnished with fresh raspberries or strawberries. Rich, creamy and smooth flavor blend of dark chocolate and raspberries. Easy to make raspberry sauce is added to the dark chocolate mousse. Not a fan of raspberries try strawberries. Let’s make this no bake raspberry chocolate mousse and chocolate cups to Serve it up Sassy.™
How to Make No Bake Chocolate Cups for Raspberry Chocolate Mousse
Simple ingredients include Ghirardelli dark chocolate melting wafers will make a delicious mousse and sturdy chocolate cups. You will also need foil cupcake liners. This recipe makes 4-6 servings depending on how large your foil cup molds are filled. I used heavy duty foil cupcake liners stacked three deep as the cup mold as it is easy to mold with chocolate and peel when chocolate is hardened.
Ghirardelli is already tempered so all you have to do is melt. They are already made with oils and other ingredients that allow them to melt smoothly and set firmly. If you use a different kind of chocolate, you should temper the chocolate.
Melting the Chocolate for Chocolate Cups
Melt candy wafers in a heatproof bowl, place in microwave for 30 seconds, stir to melt, repeat if needed until chocolate is melted. Pour chocolate in foil cupcake liner and rotate liner to go up the sides and bottom of the liner. Drain excess chocolate and repeat. You will want more chocolate on the sides of the liner mold than on the bottom. Once coated place the foil liner in a muffin tin and allow to set up. You can chill or place in cooler area to set.
Make all the chocolate cups before you make the chocolate raspberry mousse. Do not peel the liners until ready to serve. Serve at room temperature.
Note: Make more than 6 chocolate cups as some will break unfortunately. Chocolate cups should be made a day or two ahead incase you need to make additional cups. What causes them to break is having melted chocolate seep over the top edge of the cupcake liner making it hard to remove and having the chocolate coating too thin inside the mold.
To remove the foil liner, turn the set chocolate cup upside down and make a small slit in the foil liner, gently pull the foil liner away from the bottom of the chocolate cup and proceed slowly up the sides.
How to Temper Chocolate if Not Using Ghirardelli Wafers
Technique is easy; place half of the chocolate in a heatproof bowl and place over simmering water in a saucepan. Heat chocolate until thermometer reads 105-115 degrees F. It will be slightly melted of totally melted depending on how much chocolate you placed inthe bowl. Remove from saucepan with simmering water and add remaining chocolate to the melted chocolate. Stir until smooth. Proceed coating the foil cupcake liner molds as recipe directs.
Raspberry Puree and Chocolate Mousse
Making Raspberry Puree you will need 10 ounces of frozen or fresh raspberries and 1/2 cup granulated sugar. Place both in a small saucepan and bring to a boil over medium high heat. Keep stirring to combine the berries and sugar until berries are reduce and slightly thickened, about 5 minutes. Strain the puree to remove seeds. Divide sauce in half. Set aside until ready to add to the chocolate mousse. One half will be mixed in the mousse the remaining sauce will be poured inside each set chocolate cup. Don’t want raspberries try strawberries to puree and add to mousse.
Making Chocolate Mousse melt 1 cup chocolate wafers in microwave safe and heat at 30 second intervals until melted. Add raspberry puree, stir until smooth. Set aside. Meanwhile, Whip the heavy cream until stiff peaks form add a tiny bit of confectioner’s sugar to help stabilize the cream. Fold half of the cream into the melted chocolate using a rubber spatula until blended. Fold in additional whipped cream until smooth and creamy.
Filling the Chocolate Cups & Garnish
The best way to fill the chocolate cups is with a disposable piping bag with large round tip. Piping keeps the mousse in the center of the cup for a pretty presentation. Add fresh raspberries filling the entire top or make additional whipped cream, dollop on top of the mousse and then add one single raspberry.
Helpful Hint: Whatever dessert you are making, if you can garnish the dessert with main ingredient this will help the guest know the ingredient inside. Other examples, raspberry mousse has raspberries as a garnish, sliced lemons for lemon pies, sliced bananas for banana pudding, chocolate curls for chocolate cake. It makes garnishing easy for you plus gives the guest a hint of what they will taste when eating.
No Bake Raspberry Chocolate Mousse Cups
Rich and creamy no bake chocolate raspberry mousse and puree fills small hand made chocolate cups and garnished with fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 8-10 minutes-puree
- Total Time: 40 minutes + 2 hour chill
- Yield: 6 single desserts 1x
- Category: Desserts
- Cuisine: American
Ingredients
Ghirardelli Chocolate Cups
1–10 ounce package Dark Chocolate Melting Wafers
24 Foil Cupcake liners -divided- 3 liners per chocolate cup +extra
Chocolate Raspberry Mousse & Puree
1–10 ounce packages frozen raspberries or strawberries
1/2 cup granulated sugar
1 cup Ghirardelli Dark Chocolate Wafers
1–1/4 cups heavy whipping cream, chilled
Garnish
2 pints fresh raspberries or strawberries if making strawberry chocolate mousse
Confectioner’s sugar- optional
Instructions
Chocolate Cups-Make ahead up to 2 days so chocolate has time to set before filling. Store in covered container in refrigerator or cool place.
1.Place 5 ounces of chocolate wafers in microwave safe mixing bowl, process at 30 second intervals until chocolate is smooth. Repeat if needed until chocolate is fully melted.
2.Stack 3 foil standard cupcake liners together tightly and place in cupcake pan. Pour couple of tablespoons of melted chocolate in one cup at a time. Pick up foil liner and tilt to coat the entire inside of the liner with chocolate. Drain upside down to remove excess chocolate, repeat process for second coat. Be careful not to extend the chocolate onto the other liners but take the chocolate to the edge of liner. ( this will make it easier to remove the set chocolate from the liner). Repeat with all cupcake liners. Recipe makes 6 cups plus extra as you will have breakage. Place coated cup back into the cupcake pan to set and to keep the shape. Chill in cool place or refrigerate.
3. Make raspberry puree, in saucepan add raspberries and granulated sugar, stir to blend over medium heat until berries break down and slightly thickened. Remove from heat and strain to remove seeds. Divide the sauce in half, one half will be mixed with the chocolate mousse and remaining half will be divided among each chocolate cup.
4.Make chocolate mousse, place chocolate wafers in microwave safe bowl, microwave at 30 second intervals until chocolate is melted and smooth. Add half of the raspberry puree stir until mixed. Set aside. Whip chilled whipped cream on high speed until stiff peaks form fold half of the whipped cream into the chocolate raspberry mixture. Add remaining whipped cream until mixture is smooth.
5. When ready to serve dessert, carefully peel chocolate from foil liners. Add small amount of raspberry puree in bottom of each chocolate cup. Fill piping bag with large open round tip with chocolate mousse, pipe in each chocolate cup on top of puree filling 3/4 full. Top each chocolate cup with fresh raspberries. Dust with confectioner’s sugar if desired right before serving. Note: Chocolate filled mousse cups are best if allowed to chill for 2 hours before serving.
Notes
1. Un-peel chocolate from liners by cutting a small slit on the bottom of the cup, carefully peel liner from chocolate. You will have some breakage so make sure you make more cups than you intend to serve. Recipe makes 6 desserts.
2. Make sure you do not coat the top ridge of the liner with chocolate. When chocolate sets it will be hard to peel, just tilt the melted chocolate and let it drain upside down with out shaking it or laying it down. Place the coated liner in cupcake pan to help keep the cup stable while it sits.
Chocolate cups should be made ahead to firmly set.
Refrigerate filled cups at least 2 hours to set before serving.
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