Chocolate Cups with Raspberry Mousse – a delicious recipe with chocolate, raspberries, sugar, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat.
2
Blow up as many balloons as cups as you need.
3
Use small balloons and don't blow them up very big (about the size of an apple.)
4
Dab a little melted chocolate onto a wax paper lined cookie sheet.
5
Dip bottom of balloon in melted chocolate and sit on cookie sheet.
6
Refrigerate until hard.
7
Repeat for remaining balloons.
8
If cups are very thin, dip again.
9
When the chocolate has hardened, snip the top of the balloon with scissors and pull out gently from cup.
10
Discard.
11
Fill cups with chocolate mousse or raspberry mousse or fill with ice cream.
12
Possible filling:
13
Puree raspberries in food processor with sugar.
14
Whip cream until stiff.
15
Fold in raspberry puree.
563
kcal
Calories
39
g
Fat
48
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 8 ounces chocolate (semi-sweet) semi-sweet, 1 x balloons small, 2 cups raspberries fresh or frozen, *, 1/4 cup sugar, and more.
Yes, Chocolate Cups with Raspberry Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
