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Marry Me No Bake Raspberry Chocolate Mousse Cups

Decadent dark chocolate cups filled with airy mousse and topped with fresh raspberry compote. A romantic, no-bake dessert ready in under an hour.
Print Recipe
Prep Time 20 minutes
Total Time 50 minutes
Servings: 10 cups
Course: Dessert, Snack
Cuisine: American, French Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cups
  • 2 cups semi-sweet chocolate chips divided
  • 2 tbsp coconut oil
Mousse Filling
  • 1 cup heavy whipping cream cold
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar optional
Raspberry Topping
  • 1.5 cups fresh raspberries
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 pinch flaky sea salt for garnish

Equipment

  • Muffin Tin
  • Paper or silicone liners
  • Microwave-safe bowls
  • Electric hand mixer

Method
 

  1. Line a muffin tin with paper or silicone liners.
  2. Melt 1.5 cups chocolate chips with coconut oil in 30-second intervals in the microwave until smooth.
  3. Spoon melted chocolate into liners and paint the sides to create a cup. Freeze for 10 minutes. Apply a second coat if needed and freeze again.
  4. Whip heavy cream, vanilla, and powdered sugar until stiff peaks form.
  5. Melt the remaining 0.5 cup chocolate chips and let cool slightly. Gently fold into the whipped cream to create the mousse.
  6. Fill the frozen chocolate cups with the mousse mixture.
  7. Mash raspberries with maple syrup and lemon juice. Spoon over the mousse layer.
  8. Refrigerate for at least 30 minutes. Top with flaky sea salt before serving.

Notes

Store in the refrigerator for up to 3 days.