Delicate mousse cups with a chocolate layer and fresh raspberries.

Cups of chocolate a mousse with raspberries topped with fresh raspberries.

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Okay, can I just say this mousse is fantastic?. It’s so creamy and light. Topped with a chocolate layer and fresh raspberries. Oh, yumminess. The first time I tried this was at a friends baby shower, her mom Natalya made these. It was a hit with just about everyone that attended the party. She was kind to share the recipe with me and well I get to share it with you. It’s fantastic.
It’s a personal preference what you serve the mouse in. I used martini glasses, I think they look so appealing. You can also just use regular plastic cups or even a glass dish. If using smaller cups than the martini glasses, you will get more than 12 glasses.

How to make homemade mousse recipe.

how to make mousse cups with chocolate-

  • In a bowl, beat heavy whipping cream until it begins to thicken.
  • Once the heavy whipping forms soft peaks, add in sour cream and sugar and mix.
  • In a saucepan add cold milk and sprinkle with gelatin, and let sit for about 2-4 minutes.
  • Mix together milk and gelatin until warn, NOT HOT.
  • Pour milk into a bowl and add in with the rest of the ingredients and mix.
  • Evenly divide the mousse among the martini glasses.
  • Place in refrigerator for half an hour to an hour. Mousse should completely thicken before adding the chocolate layer.

How to make cups of mousse with a chocolate layer.

  • Make the chocolate layer- Combine together sugar, gelatin, and cocoa. Mix vigorously until smooth.
  • Mix together half and half with water.
  • Keep mixing until everything becomes very warm, do not boil. Remove from heat and let cool completely before adding to mousse.
  • Since the mousse was refrigerated and is cold when the chocolate layer is poured, it will thicken on contact, pour quickly and spread evenly atop the mouse.
  • Pour chocolate into the middle and spread. Finish one cup then go to the next. Refrigerate for at least three hours or overnight. Add raspberries before serving.

Mousse with Chocolate and Raspberries in cups next to fresh raspberries.

Try these other No-Bake desserts:

Mousse with Chocolate and Raspberries

Delicate mousse cups with a chocolate layer and fresh raspberries.
Prep Time: 15 minutes
Servings: 12 mousse glasses

Ingredients

Mousse-

  • 2 cups sour cream
  • 2 1/2 cups heavy whipping cream
  • 1 ½ cups granulated sugar
  • 4 unflavored gelatin envelopes
  • 1 cup whole milk

Chocolate layer-

Instructions

Mousse Layer

  • For the heavy whipping to beat quicker, place whisks and bowl in the freezer for about 8-10 minutes.
  • Add the heavy whipping cream to a bowl and beat on medium speed until cream starts to thicken, about 1 ½ minutes. Turn speed to high and beat until soft peaks form, about 2-3 minutes. Don’t OVERBEAT.
  • Once heavy whipping cream is beaten, add sour cream and sugar. Mix on low speed just until sugar is well incorporated. Set aside.
  • In a small saucepan pour the cold milk and sprinkle gelatin over it. To avoid gelatin from clumping, let it sit about 2-4 minutes. Place on a stove top. Continuously mixing, let the gelatin completely melt and get very warm, NOT hot and do NOT boil. (If milk got too hot too quickly, set aside and let it cool a bit before adding to the rest of the ingredients.)
  • Pour milk into the bowl with the rest of the ingredients and with a spatula mix until everything is combine.
  • Evenly divide the mousse among the glasses.
  • Place in refrigerator for half an hour to an hour. Mousse should completely thicken before adding chocolate layer.

Chocolate Layer

  • Combine the sugar, gelatin and cocoa. Mix half and half with the water. Pour liquid into bowl mix vigorously with whisks so the gelatin doesn’t get clumpy. Place onto the stove top. Keep mixing until everything becomes very warm, do not boil. Remove from heat and let cool completely before adding to mousse.
  • Since the mousse was refrigerated and is cold when the chocolate layer is poured, it will thicken on contact, pour quickly and spread evenly atop the mouse. Pour chocolate into the middle and spread. Finish one cup then go to the next. Refrigerate for at least three hours or overnight. Add raspberries before serving.

Nutrition

Calories: 396kcalCarbohydrates: 37gProtein: 3gFat: 27gSaturated Fat: 16gCholesterol: 91mgSodium: 63mgPotassium: 182mgFiber: 1gSugar: 33gVitamin A: 1025IUVitamin C: 4.4mgCalcium: 109mgIron: 0.5mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
 Mousse with Chocolate and Raspberries. ValentinasCorner.com