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Raspberry Chocolate Mousse Cups: A Decadent Dessert Recipe You’ll Love

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Experience the perfect blend of rich chocolate and tart raspberry in these Raspberry Chocolate Mousse Cups. This elegant dessert features a creamy chocolate mousse layered over a vibrant raspberry puree, making it an ideal treat for any special occasion.

Ingredients

Scale
  • 1 cup fresh raspberries (plus extra for garnish)
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Mint leaves (for garnish, optional)

Instructions

  1. Wash the fresh raspberries under cold water and gently pat them dry with a paper towel.
  2. In a small saucepan, combine the raspberries and granulated sugar.
  3. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes.
  4. Remove from heat and let it cool slightly.
  5. Pour the mixture into a blender or food processor and blend until smooth.
  6. Strain the puree through a fine-mesh sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible. Set aside.
  7. In a heatproof bowl, combine the chopped semi-sweet chocolate and 1/4 cup of the heavy cream.
  8. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
  9. In a separate bowl, whisk the egg yolks and vanilla extract together until pale and slightly thickened.
  10. Gradually add the melted chocolate mixture to the egg yolks, whisking continuously to combine. Set aside.
  11. In another bowl, beat the remaining heavy cream until soft peaks form. Be careful not to overbeat; you want it to be fluffy and light.
  12. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  13. Gently fold the whipped cream into the chocolate mixture until just combined.
  14. Next, fold in the beaten egg whites, being careful not to deflate the mixture.
  15. Divide the prepared raspberry puree evenly among serving cups or glasses, filling them about a third of the way.
  16. Spoon the chocolate mousse mixture on top of the raspberry puree, filling the cups to the rim.
  17. Smooth the top of the mousse with a spatula or the back of a spoon.
  18. Cover the cups with plastic wrap and refrigerate for at least 2 hours, or until set.
  19. Once the mousse has set, remove the cups from the refrigerator.
  20. Top each mousse cup with a few fresh raspberries for color and flavor.
  21. Optionally, add a sprig of mint on top for freshness.
  22. Serve immediately and enjoy!

Notes

  • Use high-quality chocolate for the best flavor.
  • Be gentle when folding in the whipped cream and egg whites to maintain the mousse’s lightness.
  • You can prepare the mousse cups a day in advance and keep them covered in the refrigerator until ready to serve.

Find it online: https://anasrecipes.com/raspberry-chocolate-mousse-cups/