Planning a party and looking for a special occasion-worthy snack to serve? These Chocolate Cups with Raspberry Mousse are an elegant dessert that anyone can make. Chocolate cups may sound fancy and complicated, but I promise they aren’t–if you can melt chocolate, you can make these! Plus, they’re the perfect bridal shower food: pretty, sweet, and individually bite-sized.
All you need to do to make these is add melted chocolate into your muffin liners and brush it up the sides with a spoon or pastry brush. Once those are chilled, you can add your easy-to-make raspberry mousse. Top the whole thing with a dollop of whipped cream, a fresh raspberry, and a sprig of mint for an effortlessly stylish look that will impress your guests!
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Because the mousse cups have such a charming, elevated look, they’re the ideal food to serve at a bridal shower, a tea, engagement party, or even a baby shower. Everyone is sure to love these delicious, not-too-sweet snacks. Scroll on to see how easy these darling desserts are to DIY!
Did you make these raspberry mousse cups? Show us your sweet treats on Instagram @lulus using #lovelulus! For bridal shower dresses, guest looks, and more, head to our Weddings shop!
This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes: To get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.
- PREP TIME: 60 MINS
- SERVES: 16-18
- bridal shower desserts
- mousse cups
- raspberry mousse recipe
- bridal shower food ideas
Ingredients
- 18 ounces semi-sweet or dark chocolate (I recommend using Ghirardelli melting wafers or something similar)
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 2 tsp lemon juice
- ½ tsp vanilla extract
- 1 and ½ tsps unflavored gelatin
- ¼ cup cold water
- 1 cup cold heavy cream
Directions
Make the chocolate cups:
- Melt the chocolate in a microwave-safe bowl, in 30-second intervals, stirring between each.
- Line two muffin/cupcake pans with liners.
- Add 2 scant tablespoons of chocolate to each liner, working with just 2-3 at a time. Use a spoon or a silicone pastry brush to nudge the chocolate around so it fills the bottom of the muffin paper evenly, then brush chocolate up the sides of the paper, leaving a bit of space at the top. Repeat until you’ve used all the chocolate.
- Set aside to let the chocolate set (you can speed this up in the fridge).
Make the raspberry mousse:
- Rinse and pat the raspberries dry. Add them to a blender or food processor and pulse until pureed.
- Run this mixture through a strainer, into a large mixing bowl, to remove the seeds. Add the sugar, lemon juice, and vanilla and stir to combine.
- Add the cold water to a small pot (don’t place it over the heat yet). Sprinkle the gelatin powder over the water and let it set for 1 minute. Place the pot over low heat, and stir just until the gelatin is dissolved (this will take just about 1 minute). Rub the liquid between two fingers to make sure there is no granular feeling–when it’s like that, it’s ready.
- Next, cover the bowl and refrigerate for 1 hour to let the mixture thicken. After the hour is up, beat the mixture with an electric mixer on high speed for 2 minutes. Then, add the cold heavy cream and beat until thickened, 2 more minutes. (It won’t get as thick as whipped cream.)
- Spoon this mixture into your prepared chocolate cups. Cover, and refrigerate for 2-3 hours or overnight, so the mousse can set completely.
- When ready to serve, carefully peel away the muffin papers, and top with whipped cream, a fresh raspberry, and a sprig of mint! Leftovers are good in the fridge for 1-2 days, but these are best served right away, once they’re set up (either after the few hours, or after the overnight time).
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