Mousse-Filled Chocolate & Raspberry Cups
 
Prep time
Cook time
Total time
 
Indulge in these bite-sized dessert cups made from chocolate, and filled with smooth ganache, fresh raspberries and raspberry sauce on the top.
Author:
Serves: 14 mini cups
Ingredients
  • For the chocolate cups
  • 2 4-oz bars of semi-sweet chocolate
  • mini-muffin liners
  • ** you can use regular-sized muffin pans too
  • For the mousse filling
  • 5 oz marshamallows
  • 4 tbsp butter
  • 2 4-oz chocolate bars, roughly chopped
  • 2 oz hot water
  • 8 oz heavy cream
  • 1 tsp coffee liqueur or vanilla extract
  • For the raspberry sauce
  • ½ cup sugar
  • ¼ cup water
  • 12 ounces raspberries + more for garnishing the cups
Directions
  1. To Make the Chocolate Cups: Melt the chocolate in the microwave in 20 second intervals, stirring in between to prevent it from scorching. Again, be sure not to overheat it. The cooler the chocolate is, the more easily it will adhere to the mold. Or use the double-boiler method to temper the chocolate, if you like.
  2. Place a small amount of the melted chocolate into the mold and spread to cover the bottom. Then take another small amount and use the back of a teaspoon or a paintbrush to spread along the sides of the mold. Be generous with the chocolate and coat a thick layer on all sides. You don’t want a thin layer; this will make the chocolate crack and break when you try to peel off the mold.
  3. Pop the muffin tray into the refrigerator for at least an hour, so the chocolate solidifies. In fact, keep it refrigerated until ready to fill and serve.
  4. To Make the Mousse Filling: In a heavy-bottom saucepan, melt the marshmallows, butter, chocolate and water together, stirring every now and then, until it melts and comes together, just like a semi-solid consistency that can be poured. Remove from flame and let it cool.
  5. Meanwhile, whip the heavy cream with vanilla or coffee extract until thick.
  6. Fold it into the cooling chocolate mixture until you have a smooth mixture, without any bubbles or lumps.
  7. Set in in the fridge for at least an hour, until ready to serve.
  8. To Make the Raspberry Sauce: Place sugar and ¼ cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely.
  9. Place raspberries and syrup in the jar of a blender; puree until smooth.
  10. Pour through a fine sieve or colander into a bowl; discard the seeds and solids. Serve or store in an airtight container, refrigerated, for up to 5 days.
  11. When ready to serve, remove the chocolate cups from the fridge. Cut off the silicone molds or paper liners at one end, and tear them off, peeling them off the chocolate shells. Fill them with a couple spoons of chocolate mousse, then top them with some fresh raspberries, and drizzle the raspberry sauce on the top, for a stunning dessert.
Notes
Silicone molds work better than paper liners while trying to make the chocolate shells, as they peel off easily. If using paper muffin liners, I would suggest that you make a cut (tear) on one edge of the liner cup, before coating it with chocolate. This way, when the cups are frozen, you can start peeling off the liner from the torn area, its easier to peel it off. You can use any kind of filling that you like. Some suggestions would be peanut butter, white chocolate mousse, ice cream, flavored cream -cheese, pudding, custard, ganache, or even flavored yogurt. Pair it with other seasonal fruits like peaches, cherries, berries, oranges, etc Top each cup with some whipped cream for extra points on the presentation.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/chocolate-cup/