Dark Chocolate and Raspberry Mousse in an Edible Cup

Dark Chocolate & Raspberry Mousse in an Edible Chocolate Cup

Yield:20 x Mousse Cups Servings:20 Serving Size:1 x Mousse Cup


  • style="text-align: left;">1 ½ cups Fresh Raspberries
  • style="text-align: left;">¼ cup Sugar, Granulated
  • style="text-align: left;">1 oz. Framboise or other Raspberry Liqueur
  • style="text-align: left;">10 oz. Bittersweet Chocolate, Coarsely Chopped
  • style="text-align: left;">2 oz. Butter
  • style="text-align: left;">1 cup Heavy Cream
  • style="text-align: left;">3 ea. Eggs, at Room Temperature
  • style="text-align: left;">20 ea. Fresh Raspberries
  • style="text-align: left;">8 oz. White Chocolate,
  • style="text-align: left;">Whole 20 ea. Edible Chocolate Cups


In a small bowl, crush the raspberries roughly with a fork. Stir in the sugar and the framboise or raspberry liqueur. Let the mixture stand at room temperature for 30 minutes.

In a modified double boiler, melt the chocolate and the butter. While the chocolate is melting whip 8 oz. of cold heavy cream stiff peaks. Transfer into another bowl. Stir the egg yolks into the crushed raspberry mixture. Whip the egg whites until light and airy. Remove the bowl of melted chocolate from the modified double boiler and place it on your work surface. All at once, stir in the raspberry mixture. Stir in the whipped cream. Fold in the egg whites. Transfer the mousse into a piping bag with a pastry tip and fill each chocolate cup with the mousse. Chill until firm. Garnish each mousse cup with a fresh raspberry and white chocolate shavings or whipped cream. Serve or enjoy immediately.