Chocolate Dream Cups with Raspberry Mousse are edible chocolate “cup shells” filled with creamy raspberry mousse! Perfect bite sized treats for any event!
What a mouthful…Chocolate Dream Cups with Raspberry Mousse. Bet ya can’t say that ten times in a row… ESPECIALLY while stuffing these delicious bite-sized treats into your mouth!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
These cute little chocolate dream cups with raspberry mousse are just one of the desserts I brought to our family’s Easter brunch this year, along with Spring Flower Sugar Cookies, Lemon Curd Filled Won Ton Cups, and Chocolate Chip Cheesecake-Swirl Brownie Bites (as seen in photo below).
The way I figure it is, if you can just EAT the container that holds the raspberry mousse, the less dishes there will be to clean up. That works for me just fine! These cute little treats with raspberry mousse in a totally edible chocolate shell taste wonderful! They are the perfect “little yummy bites” to take to a party or a potluck where you’re the person who gets to bring dessert.
Making The Edible Shells For Chocolate Dream Cups
The prep work on these chocolate dream cups is where you will need to spend some time. Getting the chocolate shells thicken enough to hold the mousse at times can seem daunting, but fear not! It CAN be done, and the results are worth it! It’s a little bit messy, but who cares, right? You are going to create a masterpiece!
The photo below is of the “shells” coated with chocolate after the first coating. You will need to do 2-3 coats of chocolate to ensure the chocolate shell will be thick enough to hold the mousse without breaking!
Making the Raspberry Mouse Is Easy
It’s VERY easy to make the delicious raspberry mousse that goes in the cute little chocolate shell cups.
Just whip and whip and whip, and before ya know it, the mousse base will be ready for the raspberry puree!
It looks so pretty when you add the raspberry puree into the mousse filling!
Time To Fill The Edible Chocolate Dream Cups With Raspberry Mouse
Now it’s time to fill these little darlings! See how tiny, but CUTE they are (especially when compared to my ginormous fingers)!!! Little chocolate dream cups! The edible chocolate shells have hardened well, and are thick enough to hold the raspberry mousse.
The paper liners are carefully removed from the chocolate shells, and then the mousse is spooned into each one.
Refrigerate the filled chocolate dream cups in a covered container until the mousse has set up (at least 2 hours or even overnight), then carefully (and I mean carefully!) remove the mini-cupcake papers.
Time To Decorate The Chocolate Dream Cups!
Now make the chocolate dream cups look cute with a small amount of whipped cream and some decorative sprinkles! Voila! You did it! Serve these chocolate dream cups with raspberry mousse at any event, and enjoy!
I sure hope you enjoy these chocolate dream cups with raspberry mousse… my family sure did! Have a great day, and thank you for stopping by. Please come back again soon.
Looking For More DESSERT Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of dessert ideas, including:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Recipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=8026&name=Chocolate-Dream-Cups
↓↓ PRINTABLE RECIPE BELOW ↓↓
Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable shortening
- 1 pkg. (10 oz) frozen red raspberries, thawed
- 1 teaspoon unflavored gelatin
- 1 Tablespoon cold water
- 2 Tablespoons boiling water
- 1 cup (1/2 pint) cold whipping cream
- 1/4 cup confectioner's sugar (powdered sugar)
- 1/2 teaspoon vanilla extract
- 3-4 drops red food color
- 18 miniature paper baking cups
- whipped cream and decorative sprinkles (for garnish, if desired)
- To make the chocolate "shells": Put the chocolate chips and the shortening in a small (microwave safe) bowl. Microwave on medium (50%) for 1 minute. Stir. If the chips are not completely melted, place back in the microwave and cook for 15 additional seconds (on medium) at a time, stirring after each 15 second interval, until chocolate chips are melted and well incorporated into a smooth mixture.
- Using a soft bristled pastry brush, carefully coat the bottom and the pleated surfaces with the melted chocolate. Try to apply chocolate thickly and evenly (yes this is a bit messy!). Refrigerate chocolate cups for 10 minutes, then re-apply another coat of chocolate to the shells, making sure to cover any thin spots! (you can reheat the chocolate if needed (medium heat for a few seconds). If necessary, repeat a third coating. Cover and refrigerate the chocolate cups (in their paper wrappers) for at least 2 hours or overnight, until ready to fill..
- To make the mousse: Drain raspberries; press the berries through a sieve to remove the seeds. Discard the seeds and keep the puree.
- Beat the whipping cream, sugar, and vanilla in medium bowl until soft peaks form.
- Sprinkle the unflavored gelatin over the Tablespoon of cold water in a small bowl. Let this mixture soften for about a minute. Now add the 2 Tablespoons of boiling water and stir until the gelatin is completely dissolved. The gelatin will be clear. Let this gelatin mixture cool just a bit.
- In a separate medium bowl, beat the whipping cream, sugar and vanilla until soft peaks form.
- Pour the slightly cooled gelatin mixture into the whipped cream mixture; continue beating until soft peaks become stiff.
- Slowly fold the raspberry puree and the red food color into the whipped cream mixture. Refrigerate the mousse for half an hour, then carefully fill the cold chocolate cups.
- Refrigerate the filled chocolate cups until set. Carefully remove the paper wrappers. Garnish as desired.
**The Prep time includes several hours of refrigeration time- FYI)
Keep leftovers refrigerated!
Here’s one more to pin on your Pinterest boards!