Chocolate Raspberry Mousse Cups

Chocolate Raspberry Mousse Cups are a delightful treat that brings together smooth, rich chocolate mousse with the bright, tangy burst of fresh raspberries. These little cups are light and fluffy…

By Willow • January 30, 2026 • Reading time: 7 min

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Chocolate Raspberry Mousse Cups are a delightful treat that brings together smooth, rich chocolate mousse with the bright, tangy burst of fresh raspberries. These little cups are light and fluffy but pack a punch of flavor that’s both sweet and slightly tart. It’s a dessert that’s as pretty as it is delicious, perfect for any occasion where you want to impress without too much fuss.

I love making these because they’re fun to prepare and even more fun to eat. The mousse feels like a cloud on your tongue, and the raspberries add a fresh twist that keeps each bite exciting. I usually like to chill them well before serving—this makes the texture just right and helps the flavors blend beautifully. Plus, it’s a dessert that really brings smiles, especially when I get to top them off with a few extra raspberries or a sprinkle of chocolate shavings.

These mousse cups are great for sharing with friends or family after dinner, and they’re surprisingly easy to customize. I sometimes swap in different berries or add a splash of vanilla or a pinch of cinnamon to the mousse for a little twist. Whether it’s a quiet night in or a special gathering, I always find that these Chocolate Raspberry Mousse Cups make things feel a little sweeter and a lot more fun.

Key Ingredients & Substitutions

Chocolate cups: Use good-quality unsweetened cocoa powder for a rich chocolate flavor. If you don’t have all-purpose flour, cake flour works too but use a little less for a tender texture.

Raspberries: Fresh raspberries give the mousse a bright, natural flavor. If fresh aren’t available, frozen work well—just thaw and drain excess juice before using.

Gelatin: This gives the mousse its light but stable texture. If you prefer a vegetarian option, try agar-agar, but use less and follow package instructions carefully.

Chocolate ganache: Bittersweet chocolate balances sweetness nicely. You can swap for semisweet or milk chocolate for a sweeter finish, just watch the cocoa content.

How Do You Get the Mousse Light and Fluffy Without It Collapsing?

The key to a smooth, airy mousse is folding the raspberry puree into softly whipped cream gently but thoroughly. Here’s how I do it:

• Whip cold heavy cream to soft peaks—this means it holds shape but still moves smoothly.
• Pour the raspberry-gelatin mixture over the whipped cream.
• Using a spatula, fold the mixture slowly by cutting down through the cream, scooping along the bowl’s edge, and turning the bowl as you go.
• Avoid stirring or beating vigorously or you’ll lose the airiness.
• Once combined, fill the cups quickly and refrigerate to set.

This gentle folding traps air and keeps the mousse light while letting it hold its shape in the chocolate cups. Patience here creates that silky mousse texture everyone loves.

Equipment You’ll Need

• Muffin tin – perfect for shaping and baking the chocolate cups evenly.
• Mixing bowls – you’ll need a few for batter, mousse, and ganache prep.
• Hand mixer or stand mixer – makes whipping cream quick and easy.
• Blender or food processor – to puree the raspberries smoothly.
• Fine mesh sieve – to strain raspberry seeds for a silky mousse.
• Piping bags and tips – great for neatly filling cups and decorating with ganache.
• Small saucepan – for heating cream to make ganache and melting gelatin.
• Spatula – essential for gentle folding to keep mousse fluffy.
• Melon baller or spoon – to hollow out the chocolate cups carefully.

Flavor Variations & Add-Ins

• Swap raspberries with strawberries or blackberries for a different berry twist that pairs well with chocolate.
• Add a splash of raspberry liqueur or orange extract to the mousse for added depth and flavor complexity.
• Mix in finely chopped nuts like pistachios or hazelnuts into the chocolate cups for a crunchy surprise.
• Top with whipped cream and a sprinkle of cinnamon or chili powder for a warm or spicy contrast.

Chocolate Raspberry Mousse Cups

Ingredients You’ll Need:

For the Chocolate Cups:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Raspberry Mousse:

• 1 1/2 cups fresh raspberries (plus extra for garnish)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp unflavored gelatin powder
• 2 tbsp cold water
• 1 cup heavy whipping cream

For the Chocolate Ganache Topping:

• 4 oz bittersweet or semisweet chocolate, chopped
• 1/2 cup heavy cream

For Garnish:

• Fresh raspberries
• Chocolate shavings
• Edible gold sprinkles (optional)

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare and bake the chocolate cups, plus around 15 minutes to prepare the mousse and ganache. Chill time for the mousse cups is at least 2 hours, so plan accordingly for a total time of about 2.5 to 3 hours.

Step-by-Step Instructions:

1. Prepare the Chocolate Cups:

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Gradually mix in the dry ingredients until just combined. Spoon the batter into the muffin tin, filling each about two-thirds full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cups to cool completely, then gently hollow out the center of each with a spoon or melon baller, leaving a rim for the mousse.

2. Make the Raspberry Mousse:

Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes. Meanwhile, blend the raspberries with sugar and lemon juice until smooth, then strain the mixture through a fine sieve to remove seeds. Gently heat the gelatin to melt it (in the microwave or over a double boiler) and stir into the raspberry puree. In a cold bowl, whip the heavy cream to soft peaks. Carefully fold the raspberry mixture into the whipped cream until combined. Spoon or pipe the mousse into the hollowed chocolate cups. Refrigerate for at least 2 hours to set.

3. Prepare the Chocolate Ganache Topping:

Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for 2-3 minutes before stirring gently until smooth. Allow the ganache to cool slightly until it thickens but is still soft enough to pipe.

4. Assemble the Cups:

Using a piping bag fitted with a star tip, pipe the chocolate ganache on top of each raspberry mousse cup. Decorate with fresh raspberries, chocolate shavings, and edible gold sprinkles if desired.

5. Serve:

Keep the mousse cups chilled until ready to serve. Enjoy this elegant, delicious dessert!

Can I Use Frozen Raspberries for the Mousse?

Yes! Just make sure to thaw them completely and drain any excess liquid before blending to avoid a watery mousse.

How Should I Store Leftover Mousse Cups?

Store them in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled and fresh.

Can I Make These Dessert Cups Ahead of Time?

Absolutely! Prepare the chocolate cups and mousse a day in advance, assemble, and refrigerate. Add the ganache topping and garnish just before serving for the best presentation.

What Can I Substitute for Gelatin in the Mousse?

You can use agar-agar as a vegetarian alternative—use about half the amount and follow package instructions for blooming and melting.