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Chocolate Raspberry Mousse Cups

Chocolate Raspberry Mousse Cups With Sea Salt

Rich and creamy Chocolate Raspberry Mousse Cups layered with fresh raspberry sauce and finished with juicy berries and flaky sea salt. This beginner-friendly dessert uses semisweet chocolate and whipped cream for a smooth, airy mousse without eggs or a cooked custard.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours 35 minutes
Course: Dessert
Cuisine: American-inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Mousse
  • 6 ounces semisweet chocolate, finely chopped
  • 1½ cups heavy whipping cream, divided
  • 1 teaspoon vanilla extract
For the Raspberry Layer
  • 1½ cups fresh raspberries, divided
  • 2 tablespoons granulated sugar
For the Topping
  • Reserved fresh raspberries
  • Flaky sea salt, to taste

Equipment

  • Medium heatproof mixing bowl
  • Small saucepan
  • Cutting board
  • Sharp knife
  • Electric hand mixer or whisk
  • Separate mixing bowl for whipping cream
  • Flexible silicone spatula
  • Fork or potato masher
  • Measuring cups and spoons
  • 6 small dessert glasses or ramekins
  • Piping bag with a wide tip, optional
  • Plastic wrap or covered container

Method
 

  1. Cut 6 ounces of semisweet chocolate into small, evenly sized pieces and transfer them to a dry heatproof bowl.
  2. Pour ½ cup heavy cream into a small saucepan. Warm over medium-low heat for 3 to 5 minutes, until steaming with tiny bubbles around the edge. Do not boil.
  3. Pour the hot cream over the chopped chocolate. Leave it untouched for 2 minutes, then stir slowly until completely smooth and glossy.
  4. Leave the mixture at room temperature for 8 to 10 minutes. It should remain warm but should no longer feel hot.
  5. Pour the remaining 1 cup cold heavy cream into a clean bowl. Add 1 teaspoon vanilla extract and beat for about 2 to 3 minutes, until soft peaks form.
  6. Fold about one-third of the whipped cream into the chocolate to loosen it. Fold in the remaining cream with broad, gentle strokes until evenly combined and fluffy.
  7. Reserve about ¼ cup raspberries for topping. Mash the remaining 1¼ cups with 2 tablespoons sugar until juicy but still slightly chunky. Rest for 5 minutes.
  8. Divide the raspberry mixture among 6 dessert cups, using about 2 tablespoons per cup.
  9. Pipe or spoon the chocolate mousse over the raspberry layer until each cup is about ¾ full.
  10. Cover and refrigerate for at least 2 hours, or 3 to 4 hours for a firmer set.
  11. Top each cup with 2 to 3 fresh raspberries and a small pinch of flaky sea salt right before serving.

Notes

  • Choose the right chocolate: Semisweet chocolate gives the dessert a balanced flavor. Dark chocolate works for a deeper cocoa taste, while milk chocolate produces a sweeter mousse.
  • Keep the bowl dry: Water can cause melted chocolate to seize and become thick or grainy.
  • Do not boil the cream: Heat it only until steaming with small bubbles around the edge.
  • Cool before folding: Hot chocolate can melt the whipped cream and leave the mousse dense.
  • Watch the cream closely: Stop whipping at soft peaks. Overwhipped cream can make the finished mousse less smooth.
  • Fold gently: Broad strokes help keep the air inside the whipped cream.
  • Use frozen berries if needed: Thaw them fully and drain excess liquid before making the raspberry layer.
  • Make it ahead: Assemble the mousse cups up to 24 hours before serving. Add fresh raspberries and sea salt at the last moment.
  • Store leftovers: Keep covered in the refrigerator and enjoy within 2 days.
  • Skip the piping bag if needed: A large spoon works well. Add the mousse in small portions and avoid pressing it down.
  • Add sea salt last: Sprinkle it on immediately before serving so the flakes stay visible and keep their light crunch.