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)
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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
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** 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
Mini chocolate cups filled with creamy raspberry mousse. An elegant low carb dessert for any occasion.
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, erythritol 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.
Recipe Notes
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.
These look SO pretty Carolyn!
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.)
Frozen raspberries are just fine…but strangely, they contain more carbs I haven’t been able to figure that one out!
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!
These look SO good! Just found your website and am very glad. This will be on my To-Make list!
Love pairing chocolate with berries and these cups look amazing! What a great idea to use parchment cups as molds.
Thanks for joining the #chocolateparty. It’s lots of fun!
they sound yummy!
The raspberry filling is so pretty! Great dessert!
Absolutely brilliant to use the paper cups for the chocolate mold! I love the way you love to solve recipe developing quandaries. And, how much do I love raspberries and chocolate together. Cocoholics unite!
I think I could eat a million of these… in one sitting.
question, is the (3.5 oz high % cacao chocolate, chopped) sweetened or unsweetened chocolate?
Thank you, these look devine!
It’s 90% cacao so it’s just barely sweetened. I love that stuff!
these look fabulous! I want NOW
What an elegant presentation, these are perfect for a party.
ANOTHER winner! Your prolific, gorgeous recipes just amaze me, Carolyn.
Thank you, that’s so sweet of you. 🙂
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. 🙂
I love how pretty these are Carolyn – fun one bite dessert!
I would love to try these – they look DELISH! Are the chocolate cups bitter without sweetener?
These are going to be great for the upcoming holidays.
These were super yummy, but I couldn’t peel the parchment off the chocolate. Any tips?
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?
Hi Carolyn
These look fabulous – I’m going to be making them for a baby shower this weekend. Question…I keep reading the instructions over and over again and I’m not sure I understand. After you put the raspberries in the sieve, squeeze out the liquid and put the juices back in the pan, what do you do with the leftover raspberries that are in the sieve? Thanks!
You discard the solids. Or actually, I usually spoon a bit of them into my mouth. It’s mostly just raspberry seeds but I still like it.