Are you ever in for a fancy and delicious treat! This is the perfect finish to a special meal and it is an out of this taste sensation.

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Raspberry puree in a raspberry chocolate mousse with more raspberries on top! If you love chocolate and berries, then this Raspberry Chocolate Mousse Cups dessert is for you!

It’s perfect to serve for a gathering or holiday, and looks lovely to boot! We are in love with this cute idea and you will be too.

via Home Cooking Adventure

Raspberry Chocolate Mousse Cups Ingredients

Chocolate Cups Ingredients

  • 7 oz (200 g) dark chocolate (55-70% cocoa)
  • 6 aluminum muffin cups
  • Raspberry Puree
  • 5 oz (150 g) fresh or frozen raspberries
  • 1/4 cup (50g) sugar

Raspberry Puree Ingredients

  • 5 oz (150 g) fresh or frozen raspberries
  • 1/4 cup (50g) sugar

Chocolate Raspberry Filling Ingredients

  • 7 oz (200 g) dark chocolate (55-70% cocoa)
  • 1 1/4 cup (300g) whipping cream, cold

Raspberry puree Topping Ingredients

  • Fresh Raspberries
  • Powdered sugar

Raspberry Chocolate Mousse Cups Video

Ella knows how to make these Raspberry Chocolate Mousse Cups stand out from the crowd and she has an excellent video to show us all how.

It’s no wonder she’s had over one million hits on Youtube – just look at how pretty this dessert turns out. Click play above to view now ^

Raspberry Chocolate Mousse Cups Instructions

  1. Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g).
  2. Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water.
  3. Heat the chocolate until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat.
  4. Add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth.
  5. Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with quite a thick layer of chocolate.

  1. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of the cups.
  2. If necessary melt the remained chocolate again over simmering water if too hard.
  3. Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens.
  4. Cups can be prepared a few days in advance and kept refrigerated until ready to be filled.

For the full details and assembly instructions, head to Ella’s website where you can also grab a printable version of the recipe.

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