Description
Indulge in NoBake Raspberry Chocolate Mousse Cupscreamy elegant and instantly craveworthy A dreamy dessert that elevates any occasion Tonight
Ingredients
Scale
1 1/2 cups chocolate cookie crumbs
3 tablespoons unsalted butter, melted
1 1/2 cups fresh raspberries, divided
2 tablespoons granulated sugar
1 teaspoon freshly squeezed lemon juice
1 cup heavy cream (cold)
4 oz dark chocolate (70% cacao), finely chopped
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons cream cheese (optional, for extra stability)
Fresh raspberries and chocolate shavings for garnish
Instructions
- Make the crust: In a small bowl, mix the chocolate cookie crumbs with the melted butter until evenly moistened. Press a compact layer into the bottoms of 12 mini cups or a muffin tin lined with paper liners. Chill 15 minutes to set a little firmness.
- Prepare the raspberry sauce: In a small saucepan, combine 1 cup raspberries, sugar, and lemon juice. Simmer gently 5–7 minutes, mashing a few berries as you go. Remove from heat and strain through a fine sieve to remove seeds. Let the sauce cool to just warm or room temp.
- Make the chocolate mousse: Melt the chocolate until glossy and smooth, then let it cool slightly. In a separate bowl, whip the heavy cream with vanilla (and powdered sugar) to soft peaks. If using cream cheese, beat it in until smooth. Fold the cooled chocolate into the whipped cream until fully combined and glossy. If the mixture seems tight, fold in a spoonful of extra whipped cream to loosen it a touch.
- Assemble: Dollop a small crust, then a teaspoon of raspberry sauce, and top with a generous layer of chocolate mousse. Repeat once if your cups are deep to create a satisfying three-layer look; finish with a smooth top.
- Chill until set: Refrigerate 2–3 hours, or up to 24 hours covered, until the mousse holds its shape and the flavors mingle. The tops should look glossy and the edges clean when you wiggle the cup slightly.
- Serve: Garnish with fresh raspberries, chocolate shavings, and a mint leaf. Keep refrigerated until serving for the best texture.
Notes
No-bake dessert featuring a crisp chocolate cookie crust, raspberry sauce, and airy chocolate mousse layered in 12 mini cups; includes dairy-free and gluten-free variation notes.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 12 mini cups
- Calories: 320 calories
- Sugar: 20 g
- Fat: 24 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
