No Bake Raspberry Chocolate Mousse Cups
Delightful no-bake dessert cups featuring layers of creamy chocolate mousse and tart raspberry purée, perfect for any gathering.
Ingredients
For the Cookie Base
- 0.75 cup crushed chocolate cookies Any chocolate cookies can be used.
- 2 tbsp melted butter This helps to bind the cookie crumbs.
For the Raspberry Purée
- 1.5 cups fresh raspberries Use fresh for the best flavor.
- 3 tbsp granulated sugar Adjust based on the tartness of raspberries.
- 1 tsp lemon juice Enhances raspberry flavor.
For the Chocolate Mousse
- 6 oz dark chocolate (finely chopped) Use high-quality chocolate for richness.
- 1.25 cups heavy whipping cream (chilled) Chill for better whipping.
- 2 tbsp powdered sugar Adds sweetness to the whipped cream.
- 4 oz cream cheese (softened) Brings creaminess to the mousse.
- 1 tsp vanilla extract For added flavor.
Instructions
Preparation
- Mix crushed chocolate cookies with melted butter and divide among serving cups.
- Mash or blend raspberries with sugar and lemon juice to make a purée; chill until needed.
- Melt dark chocolate in the microwave in 20–30 second intervals; cool slightly.
Making the Mousse
- Beat heavy cream with powdered sugar until soft peaks form; set aside.
- Beat softened cream cheese with vanilla until smooth; add melted chocolate and mix.
- Fold whipped cream into chocolate mixture in two additions to form mousse.
Assembly
- Layer cookie base, chocolate mousse, and raspberry purée in cups. Repeat layers as desired.
- Chill for 1 hour before topping with whipped cream and raspberries.
Notes
These mousse cups are best served chilled. To maintain freshness, store in the refrigerator covered lightly with plastic wrap.