Mini Raspberry Mousse Chocolate Cups and a #chocolateparty


Mini chocolate cups filled with creamy raspberry mousse. An elegant low carb dessert recipe for any occasion.

Low Carb Mini Raspberry Mousse Chocolate Cups

It’s no secret that I love chocolate.  I think I’ve made it abundantly clear here on All Day I Dream About Food. I’d venture a guess that close to half of the recipes on this blog feature chocolate in some form or another.  And it would not be stretching the truth to say that I regularly send my thanks up to the food gods that chocolate, real chocolate, is low carb.  Because I would be a very unhappy woman if chocolate couldn’t be a part of my life.  Chocolate is happiness.

But you know who really loves chocolate?  Like, is totally obsessed with chocolate?  My friend Roxana from Roxana’s Home Baking. Yeah, she loves chocolate like no one else I know.  It’s a common bond between us.  I won’t go so far as to say that she loves chocolate more than I do, but it’s pretty amazing how much she loves chocolate.  And now she’s hosting a chocolate party and inviting you to be a part of it.  In honour of the occasion, she’s taken chocolate recipes from each of her favourite bloggers and recreated them herself. She made my Brownie Cheesecake and even stayed true to the low carb sweeteners (yay Rox!).  And she’s gathered some fantastic prizes for you to win.

 What’s the catch?  You just need to enter your own favourite chocolate recipe. Official rules are below!
Low Carb Mini Raspberry Mousse Chocolate Cups
I also thought I’d make another chocolate treat to share, in honour of Roxana’s Chocolate Party.  These sweet little guys took some creative problem solving for me.  The raspberry mousse was the easy part.  But simply melting some high % cacao chocolate for the cups wasn’t going to cut it.  It was too runny when warm and wouldn’t stick to the sides of my chocolate molds.  So my solution was two-fold. One was to add a bit of cocoa powder to thicken the melted chocolate, making it easier to “paint” up the sides of the cups.  The second was to use mini parchment paper muffin cups as the molds.  These are some of my favourite muffin papers because they are incredibly non-stick, making it incredibly easy to peel them off muffins.  I hoped they would come away from hardened chocolate cups as easily. And thankfully, after 30 minutes in the freezer, they peeled off so nicely I will be able to reuse them again!
Low Carb Mini Raspberry Mousse Chocolate Cups
Official Rules for Roxana’s Chocolate Party!
1. {mandatory} Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum)

If you do not have a blog, just email me  roxana(at)roxanagreengirl(dot)com  your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post (the widget will be working starting September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)

3. {mandatory} To be eligible to win one of the amazing prizes** offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXOCalphalonKeurigImperial SugarHoney Ridge Farms and Land O Lakes® Butter

4. {optional} Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking. To enter the giveaway, use the widget linked on Roxana’s blog. New entries are added every day, so check often! (scroll at the bottom of the page to enter this giveaway)

5. {optional} Add the party logo or this collage to your blog post or sidebar. Or both!

** Due to international shipping rates, all the prizes are open to US residents only.

Please check out all the details on Roxana’s Home Baking!

Low Carb Mini Raspberry Mousse Chocolate Cups


Mini Raspberry Mousse Chocolate Cups

Yield: 12 mini cups

Serving Size: 1 cup

Mini chocolate cups filled with creamy raspberry mousse. An elegant low carb dessert for any occasion.


    Chocolate Cups:
  • 3.5 oz high % cacao chocolate, chopped
  • 2 tbsp good quality cocoa powder
  • Raspberry Mousse:
  • 1 cup frozen raspberries
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1 tsp gelatin
  • 1 cup whipping cream
  • 1/3 cup powdered Swerve Sweetener or other powdered erythritol
  • 1/2 tsp raspberry extract or Raspberry Emulsion


  1. For the chocolate cups, melt chocolate over low heat in a small saucepan. Stir in cocoa powder until smooth.
  2. Line a mini muffin pan with 12 mini parchment baking cups. Divide melted chocolate into prepared muffin cups, then gently spread the chocolate up the sides with the back of a spoon. Try to coat the sides as thickly and evenly as possible.
  3. Place in freezer until solid, about 30 minutes.
  4. For the mousse, combine berries and water in medium saucepan over medium heat. Bring to a gentle simmer and cook until berries are soft.
  5. Place a fine-mesh sieve over a bowl and add berries and liquid to sieve. Press on berries to extract as much liquid as possible. Return juices to saucepan.
  6. Add lemon juice and gelatin and heat on low until gelatin dissolves. Let cool to lukewarm but don't let it jellify.
  7. In a large bow, beat whipping cream, erythritol and raspberry extract or emulsion until it forms stiff peaks.
  8. Fold in cooled berry/gelatin mixture, then pipe or spoon into chocolate cups. Refrigerate until firm, about 2 hours.


Serves 12. Each serving has 5g of carbs and 2g of fiber. Total NET CARBS = 3g.

Other nutritional info: 126 Calories; 12g Fat (80.8% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 10mg Sodium.

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  1. Susan says

    Soooo pretty! How on earth do you stop at one?!

    BTW, do you have a favorite chocolate? And is there anything to keep in mind if using frozen raspberries? Or is that not a good option? (I have a bag in the freezer as I type.)

    • Carolyn says

      Frozen raspberries are just fine…but strangely, they contain more carbs I haven’t been able to figure that one out!

      • Susan says

        I wonder if its a measurement issue – 1 cup of frozen raspberries may actually contain more fruit than fresh? That seems logical if they are measured thawed. FWIW, the bag I have says 16 gm per cup/4 gm fiber, which is pretty close to fresh – though they seem to magically lose 4 gm of fiber during freezing … maybe freezing makes the fiber more nutrionally available as carbohydrate? If you ever have a chat with a food scientist, I’d love to know what she/he says!

  2. Anne, Texas says

    question, is the (3.5 oz high % cacao chocolate, chopped) sweetened or unsweetened chocolate?
    Thank you, these look devine!

  3. says

    These look like the perfect bite, and I love the combination of chocolate and raspberries. I may have to wait for the weather to get a little cooler here before trying these, but then again, there are worse things in life than having to lick melted chocolate off your fingers. :)

    • Carolyn says

      That surprises me! I make stuff like this all the time with the paper chef parchment cups and they practically fall out. Maybe try the Paperchef brand?


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