Mini chocolate cups filled with creamy raspberry mousse. An elegant low carb dessert recipe for any occasion.
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.
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 OXO, Calphalon, Keurig, Imperial Sugar, Honey 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!
Mini Raspberry Mousse Chocolate Cups
Ingredients
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
Instructions
- For the chocolate cups, melt chocolate over low heat in a small saucepan. Stir in cocoa powder until smooth.
- 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.
- Place in freezer until solid, about 30 minutes.
- For the mousse, combine berries and water in medium saucepan over medium heat. Bring to a gentle simmer and cook until berries are soft.
- 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.
- Add lemon juice and gelatin and heat on low until gelatin dissolves. Let cool to lukewarm but don't let it jellify.
- In a large bow, beat whipping cream, Swerve and raspberry extract or emulsion until it forms stiff peaks.
- Fold in cooled berry/gelatin mixture, then pipe or spoon into chocolate cups. Refrigerate until firm, about 2 hours.
