Okay, you’re gonna want to hold on to your hats for this one. It is SO cool. So pretty, and yummy, and awesome. And seriously, nothing says Happy Valentine’s Day quite like chocolate raspberry mousse inSIDE chocolate cups. Sheesh. Best part: I'm new to just about every step of this dessert, and it was so simple. All I did was follow the steps and this happened!
What you’ll need:
• 2 cups of chocolate chips
• 1 cup of whipping cream
• 1 1/2 cups of raspberries (I used frozen and thawed them)
• A buttery cookie or pound cake
• Parchment paper
• Small balloons
First, you want to melt the chocolate. There’s a science behind tempering chocolate that’s actually very interesting – if you’re into it, check out the video down below. For now, I’ll just tell you the easiest way to do it. Put 3/4 of your chocolate in the microwave for 30 sec intervals, until only mostly melted. It took me 90 seconds. Made my house smell amazing!
Then add the remaining chocolate chips, stir, and microwave at intervals of 5 seconds until it’s good and melty smooth.
Time to dip! But first, get your parchment paper ready on the tray – put a small disc of the chocolate on the paper, to be the base of the cup. Blow up the balloon about the size of a tennis ball and dip it into the chocolate, keeping in mind how big you’d like the cup.
Place the balloon on the disc, and stick in the fridge for 10-15 minutes to harden.
When they’re all set, pick them up and hold just below the knot to snip a hole that lets the air eek out. You want it to deflate slowly. Then carefully peel the balloon from the chocolate, and there you have it! Isn’t this cool?
Let’s whip up some yummy mousse! It’ll be quick. Puree your raspberries. I did this by pressing them through my strainer into another bowl. This was supposed to deseed them, but all it did was smash the seeds through the holes with the juice. So I decided that I like seeds in my mousse.
Important: Set 2 tablespoons of the puree aside for the whipped topping.
Tip: If the seeds bug you, you could use seedless raspberry jam. If you do, I'd skimp on the additional sugar you’ll add next.
Next, in a saucepan, combine the chocolate chips, 1 tablespoon of sugar, and 2 tablespoons of whipping cream.
Heat on low, stirring constantly until they melt. As soon as it’s melted, stir in the remaining raspberry puree.
When thoroughly combined, take off the heat and allow to completely cool. Only about 10 minutes.
So while you’re waiting, you can make your whipped cream. Pour your remaining whipping cream into a bowl and beat (electric or by hand) on a low-medium speed until you’ve got soft peaks. That’s when you add 1 tablespoon of sugar. After that continue to beat until you’ve formed stiff peaks. And set aside 1/2 cup of your whipped cream for the topping.
Now, hopefully your chocolate raspberry mixture is cool and you can gently fold the rest of your whipped cream into it.
Once you get it all mixed up, spoon it into your cups. You can do this however you like! What I did was put just a little in the bottom to cushion the cookie. Then I topped the cookie and filled the cup.
We’re getting to our last few steps! Time to combine your reserved raspberry puree and whipped cream...
And spoon into a baggy. Just snip the tip of it so you can pipe it onto the mousse.
I made a pretty little swirly of raspberry whipped cream on each cup, and garnished with a triangle of cookie, a few raspberries, and a sprinkle of chopped chocolate. Get creative and decorate however you like! I just can’t take how lovely these are. I really hope you enjoy! I know I will :).
Tip: If you're not going to eat them soon, and want to refrigerate them until dessert time that day, here's the best way I figured out to store them.