Give me chocolate and raspberries and my tastebuds will go straight to Valentine’s Day. Not that the combination of chocolate and raspberries is strictly for the heart-filled holiday, but it certainly is up there for that special day’s dessert combos. My husband and I trade off every Valentine’s Day each year as to who is going to plan our evening and dinner. This is my year! Instead of going out and paying for a fancy dinner in an over-crowded restaurant that you had to reserve a month in advance (which isn’t always a bad thing!) I am going to whip up a nice, little romantic dinner at home. When it comes to dessert on Valentine’s Day, you have to have something chocolately and indulgent. Not only that, but it needs to be fuss-free! That’s where these little mousse cups come in to steal the spotlight.
I mean, just look at them! How much better can it get?! I love the simplicity and endless possibilities for these mousse cups. You can whip them up ahead of time, and pull them out of the refrigerator when dessert time rolls around. Feeding a crowd? Even better, just double to recipe if needed! The recipe is perfected for a dinner for two, but I guess sharing is a good thing too. I started layering away with my different mousse flavors and then topped them off with some raspberries and brownie pieces, but you could definitely layer the toppings in as well! Wine glasses, champagne flutes or anything that you can fit a spoon into will do just fine. As long as you can eat it, then you’re good.
Dark Chocolate Raspberry Mousse Cups
- 1/2 cup raspberries, plus more for topping
- 1/4 cup water
- 2 Tablespoons sugar
- 2 cups heavy whipping cream
- 1 cup dark chocolate chips, melted
- Brownie pieces
- Dark chocolate nibs
- White chocolate chips
- In a small saucepan on medium heat, bring the raspberries, water and sugar to a simmer. Let simmer for 5-8 minutes, or until the raspberries are soft and the mixture has thickened slightly. Remove from the heat and smash the raspberries with the back of a spoon. Strain the mixture into a separate small bowl to remove any seeds from the raspberries. Set aside to cool.
- In the bowl of an electric mixer on medium-high speed, whip the heavy cream until light and fluffy and stiff peaks form, about 5-8 minutes. Divide the whipped cream evenly into two separate bowls. Fold the raspberry mixture into one half and the melted chocolate into the other half until combined.
- Using a piping bag or a freezer bag with an edge cut off, alternate piping the raspberry mouse and chocolate mousse into the glasses. Top with desired toppings or layer them in between the mousse layers. Refrigerate for at least 30 minutes prior to serving and up to a day in advance.