Raspberry Chocolate Mousse Cups

This decadent no-bake chocolate mousse dessert has become my secret weapon for special occasions and romantic celebrations. The combination of rich chocolate, creamy mousse, and tart raspberries creates an irresistible treat that looks as impressive as it tastes.

I first made these mousse cups for my anniversary dinner at home when our restaurant plans fell through. The name "Marry Me" cups isn't exaggerated—my partner was so impressed they jokingly proposed all over again after the first bite!

Ingredients

• Almond flour forms the perfect nutty base layer that adds protein and complements the chocolate beautifully
• Flax meal provides essential omega-3s and helps bind the crust without eggs
• Medjool dates naturally sweeten both layers while adding caramel notes and chewy texture
• Edward and Sons heavy coconut cream creates an impossibly silky mousse without dairy
• Cocoa powder delivers deep chocolate flavor throughout both layers look for Dutch processed for smoother taste
• Frozen raspberries balance the richness with bright acidity and create a gorgeous ruby topping
• Chia seeds thicken the raspberry topping naturally while adding nutritional benefits

Step-by-Step Instructions

Process the base ingredients

Combine almond flour, flax meal, almond butter, pitted dates, cocoa powder, dairy free milk, and vanilla in your food processor. Process until everything comes together into a pliable dough that holds its shape when pressed between your fingers. The mixture should be sticky but manageable—if too dry add a splash more milk, if too wet add a tablespoon of almond flour.

Create the cup shapes

Line a muffin tin with parchment paper cups or silicone liners. Take approximately 2 tablespoons of the base mixture and press it firmly into each liner, working it up the sides to create a well in the center. Use your fingers to smooth the edges and ensure even thickness throughout. The cups should be sturdy enough to hold the filling without collapsing.

Prepare the chocolate mousse

Open your can of coconut cream—be sure it hasn't been shaken so the thick cream is separated from any liquid. Scoop the solid cream portion into your blender along with cocoa powder and pitted dates. Blend until completely smooth and velvety, scraping down the sides as needed. The mixture should be thick enough to hold soft peaks but still pourable.

Assemble the first layers

Remove the prepared cups from the freezer. Fill each cup about 3/4 full with the chocolate mousse mixture, using a spoon or piping bag for cleaner edges. Smooth the tops with the back of a spoon and return to the freezer to set for at least 2 hours until firm to the touch but not completely frozen solid.

Create the raspberry topping

In a medium saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. Bring to a gentle simmer over medium heat, stirring occasionally and using your spoon to break down the berries as they soften. Cook for about 10 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and allow to cool completely—the mixture will continue to thicken as it cools.

Finish the dessert cups

Once the chocolate layers have set and the raspberry mixture has cooled, spoon a generous layer of the raspberry topping over each cup. For an extra special touch, drizzle with a little melted unsweetened chocolate in a zigzag pattern. Return to the freezer for just 5 10 minutes to set the topping.

Bookmark

The combination of tart raspberries with rich chocolate creates that perfect balance that makes these cups irresistible. The first time I served these at a dinner party, a friend jokingly asked if I was trying to make everyone fall in love with me. These have become my most requested dessert for birthdays and anniversaries in our family.

Make Ahead Tips

These chocolate mousse cups actually improve with time in the refrigerator, making them perfect for planning ahead. You can prepare the entire dessert up to three days before serving—just keep them covered in the refrigerator. The flavors meld beautifully over time, with the raspberry juices slightly penetrating the mousse layer for an even more cohesive flavor. Allow them to sit at room temperature for about 10 minutes before serving for the best texture and flavor experience.

Ingredient Substitutions

While this recipe shines with the ingredients listed, I understand dietary needs vary. The almond flour can be replaced with oat flour for a nut-free option, though the texture will be slightly different. Sunflower seed butter works wonderfully in place of almond butter. For those avoiding coconut, silken tofu blended with melted vegan chocolate creates a similar mousse texture—just reduce the cocoa powder by half and add 1/4 cup melted chocolate instead.

Serving Suggestions

These mousse cups create a stunning presentation when garnished with fresh raspberries, mint leaves, and a light dusting of cocoa powder. I love serving them on a dark slate board or white ceramic platter to highlight their beautiful colors. For special occasions, place each cup on a small decorative plate with a dollop of coconut whipped cream alongside. They pair beautifully with coffee, dessert wine, or even champagne for celebrations.

Storage Solutions

These mousse cups keep beautifully in both the refrigerator and freezer. For shorter storage up to 5 days, keep them covered in the refrigerator where they'll maintain their perfect mousse texture. For longer storage up to one month, freeze them in an airtight container with parchment between layers. When freezing, allow them to thaw in the refrigerator for about 2 hours before serving—this gradual thawing prevents condensation from forming on the surface.

Recipe Q&A

→ Can I substitute the almond flour in the base layer?

Yes, you can substitute almond flour with other nut flours like hazelnut or cashew flour. If nut allergies are a concern, try using oat flour or a gluten-free flour blend, though you may need to adjust the binding ingredients slightly for the right consistency.

→ How long do these mousse cups stay fresh?

These mousse cups can be stored in the refrigerator for up to 5 days. For longer storage, keep them in the freezer for up to 3 weeks. When serving from frozen, allow them to thaw for about 10-15 minutes for the optimal creamy texture.

→ Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work beautifully for the topping. You'll need about 2 cups of fresh raspberries, and you might need to reduce the water slightly since fresh berries release more moisture than frozen ones. Cook them until they break down and thicken with the chia seeds.

→ What can I use instead of dates for a lower-sugar option?

For a lower-sugar alternative, you can use a combination of a sugar-free sweetener like monk fruit or erythritol, along with a tablespoon of nut butter or coconut oil for binding. You may need to add a bit more liquid to achieve the right consistency in both the base and mousse layers.

→ Is there a substitute for the coconut cream?

If you'd prefer not to use coconut cream, silken tofu can work as an alternative base for the mousse. Another option is soaked cashews blended with a bit of non-dairy milk until completely smooth. Both alternatives will provide a creamy texture, though the flavor profile will be slightly different.

→ Do I need special equipment to make these mousse cups?

A food processor is helpful for creating the base layer, and a blender works best for the smooth chocolate mousse. If you don't have these, you can crush the base ingredients by hand (though it will be more textured) and whisk the mousse ingredients vigorously, though it may not be as airy.