Go Back
Close-up of no-bake raspberry chocolate mousse cups featuring dark Oreo cookie crust, ombre pink to chocolate layered mousse, topped with fresh raspberries and dark chocolate curls on white marble"

Marry Me No Bake Raspberry Chocolate Mousse Cups

Elegant, freestanding dessert cups featuring a dark chocolate cookie crust, a tart raspberry layer, and a rich, creamy chocolate mousse topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Freezing Time 3 hours
Total Time 35 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Chocolate cookie crumbs Oreo style
  • 4 tablespoon Butter Melted
  • 1 cup Raspberries Fresh
  • 1 tablespoon Sugar Granulated
  • 1 teaspoon Cornstarch Thickener
  • 8 oz Cream cheese Softened
  • ½ cup Chocolate chips Semi-sweet, melted
  • 1 cup Heavy cream Whipped
  • ½ cup Powdered sugar Sifted

Equipment

  • 1 Silicone Muffin Pan For shaping
  • 1 Electric mixer For whipping
  • 1 Saucepan For raspberry sauce

Method
 

  1. Mix cookie crumbs and butter; press into silicone molds and freeze.
  2. Simmer raspberries with sugar and cornstarch until thickened; cool completely.
  3. Spread a thin layer of raspberry sauce over the frozen crusts.
  4. Whip cream to stiff peaks. In a separate bowl, beat cream cheese, powdered sugar, and melted chocolate.
  5. Fold whipped cream into chocolate mixture until smooth.
  6. Pipe mousse into molds, smooth tops, and freeze for 3 hours.
  7. Unmold, thaw slightly, and garnish with raspberries and chocolate shavings.

Notes

Must be frozen to unmold properly. Use a silicone mold for the best shape. Garnish with fresh fruit and chocolate shavings.