These Chocolate Raspberry Mousse Cups may look a little on the ‘petite’ side (as was pointed out rather disparagingly by a family member recently!) but they more than make up for their size in both richness and flavour.
Each delectable dessert is a perfect marriage between tangy raspberry and rich dark chocolate. And, who doesn’t love that combination?!
It’s sweet, but not too sweet – the dark, slightly bitter chocolate (I used a 60% cocoa chocolate) is a great foil for the sweet mousse. And, to further bring out the tangy raspberry flavour, I decided at the last moment to add some raspberry sauce (for ideas on how to present the sauce, see the recipe below).
I pretty much followed the recipe from Victoria Belanger from her book ‘Hello, Jello-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets’ (which I found on Community Table), though I did make a couple of adjustments. Firstly, I didn’t bother adding shortening to the chocolate (though apparently it does help in making the chocolate more manageable to use), and it worked perfectly well. Secondly, I poured the mousse directly into the cups as soon as it was made, rather than refrigerate it a second time and then spoon it into the cups later (as per the recipe) – this ensured a smooth flat surface which matched the original recipe’s photo. I also didn’t use all of the cream as suggested by the recipe (as I didn’t want to diffuse the raspberry flavour too much) and there was still enough mousse for six desserts, though my moulds were 3 inchs (a metric third cup volume) rather than the suggested 3.5 inch. I’ve left the amount of cream as per the recipe though, so you can decide for yourself.
Making your own chocolate cups is great fun – you can either brush the chocolate onto the cups as per the recipe, or tip the chocolate into the mould, swirl it around and then pour it out, as I did. By the way, I tried using foil cups as suggested, but sadly all my cups broke when I tried to unpeel the wraps. So I tried a second time, using some silicon mini-muffin moulds and this time they worked a treat.
A fun dessert to make, and one that would make an elegant offering at a dinner party. Highly recommended. Enjoy!
- 2 cups semi-sweet chocolate, finely chopped (or use chocolate chips)
- Optional: 2 tablespoons solid vegetable shortening*
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 1/2 cup boiling water
- 1/4 cup sugar
- 1-1/2 cups (350g) (12.3 oz) fresh raspberries (or, if using frozen, let them thaw first)
- 1 cup heavy cream, softly whipped (that it barely holds its shape)
- Approx. 1/2 cup 120g (4.2 oz) raspberries (can be frozen)
- 2-3 teaspoons runny honey
- Place chocolate and shortening (if using) over a double boiler on low heat and stir until melted and smooth in texture. Alternatively, microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds. Allow to cool a little.
- Spread the chocolate evenly (with either the back of a spoon or a silicon brush) inside six 3 - 3½-inch foil muffin liners or silicone moulds. NB: I poured the chocolate into each mould, tipping the moulds to ensure even coverage, then upturned the mould to allow the excess chocolate to pour out - then I set the moulds upright again for the chocolate to firm up.
- Place in the fridge until the chocolate sets (if you're concerned about your chocolate cups being too thin, you can repeat the process once the first layer has hardened, then refrigerate again). Once completely hard, peel away the foil cups (or carefully remove from silicone moulds).
- Place cold water into a small bowl and sprinkle the gelatin evenly over the surface of the water, setting it aside to be absorbed for about 2 minutes. Add the boiling water and stir with a fork until the gelatin dissolves completely. Then add the sugar, stirring until it is also dissolved.
- Transfer the gelatin mixture to a blender. Add the fresh or thawed berries and blend until the mixture is liquefied. Pour the mixture through a strainer to strain out the seeds and place in the fridge until thickened. Rinse out the blender.
- Once thickened, return the mixture to the blender. Add the softly whipped cream and blend just until combined (be careful not to overmix, or the cream will curdle). Alternatively, you could fold the whipped cream into the mixture rather than use the blender, though I found that using the blender ensured a much smoother texture.
- Pour the mixture directly into the chocolate cups and refrigerate to set.**
- Place the raspberries and honey in a small saucepan over a low heat and bring to a gentle simmer. Allow to simmer for a few minutes until the mixture reduces a little and becomes slightly syrupy. Take off the heat and refrigerate until cool (it will thicken as it chills). Transfer to a squeeze bottle until needed.
- Serve straight from the fridge and decorate as you prefer (e.g. a dollop of sweetened cream, some grated chocolate, a fresh raspberry, etc.). NB: If using raspberry sauce, you might like to do a posh swipe of sauce over the plate and place the chocolate cup over top, or squeeze about 6 dots of sauce on the plate in a circle around the dessert, then run a skewer through them in a circle so they all meet up in a pretty circular design. You don't need much of the sauce - it is just there to provide some tangy contrast.
**Don't keep these desserts for too long in the fridge - I stored them for 24 hours and found the mousse was just starting to 'weep' a little. I suggest you make them 4-6 hours ahead of serving time.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting