How to Make Chocolate-Raspberry Mousse Cups | 12 oz chocolate chips to cups | Baking tips and tricks

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How to Make Chocolate-Raspberry Mousse Cups
David’s Recipes – Love chocolate mousse? Want to know how to make chocolate mousse? David Venable has a delicious recipe for chocolate-raspberry mousse cups. He shows you his easy chocolate mousse recipe. For more recipes and tips:

Most people think that mousse is difficult to prepare, but in reality, it could not be simpler. This dessert offers a light fluffy taste paired with a tangy raspberry jam. When melting the chocolate chips, it’s important to keep your bowl completely dry. Water droplets can cause the chocolate to seize up and then separate. Raspberry and chocolate are a delicious flavor combination, but you can also substitute different jams to change the recipe up a bit. Why not try strawberry or orange.

Ingredients:

Chocolate Cups:
20 oz semisweet chocolate chips

Chocolate Mousse:
1/4 cup light corn syrup
2-1/4 cups heavy whipping cream
12 oz semisweet chocolate chips
2 Tbsp (1/4 stick) unsalted butter, softened
1 tsp vanilla extract

Toppings for Assembly:
12 tablespoons seedless raspberry jam
4 ounces whipped topping
12 fresh raspberries
12 mint leaves

Preparation:

1) Line a 12-cup muffin pan with paper liners and set aside.
2) To prepare the chocolate cups, place the semisweet chocolate chips in a heat-safe bowl and set aside. Fill a medium-size saucepot 1/3 of the way full with water and bring to a boil. Turn off the heat and then place the bowl with the chocolate chips on top of the saucepot, and let sit for 3–5 minutes.
3) Lightly whisk the chocolate chips until fully melted. Remove the bowl from the saucepot. Pour 1 Tbsp of the melted chocolate into each liner and with a small pastry brush, spread the chocolate to completely cover the inside of the paper cup liner. Refrigerate the cups for 10 minutes. Once chilled, add another Tbsp of melted chocolate and spread again to evenly cover the previous layer of chocolate. Refrigerate until needed.
4) To prepare the chocolate mousse, place the chocolate chips in a medium-size bowl and set aside.
5) Pour the cream and the corn syrup into a medium-size saucepan and bring to a boil. Pour the hot cream mixture over the chocolate chips, and let stand for a couple of minutes. Add the butter and vanilla and whisk lightly until the chocolate chips are completely melted and the mixture is fully incorporated. Refrigerate for 45 minutes, or until cold, stirring occasionally.
6) Place the cooled chocolate mixture into the bowl of a stand mixer fitted with the wire whip attachment. Beat the mixture until light and fluffy, making sure not to over whip.
7) To assemble the mousse cups, scoop 1 Tbsp of the raspberry jam into each of the chocolate cups. Next, pipe an equal amount of the chocolate mousse into each cup, then pipe a small dollop of whipped topping in the middle of each mousse cup. Place one fresh raspberry and one mint leaf on the whipped topping. Keep refrigerated until ready to serve. *
12 oz chocolate chips to cups

David’s Recipes – Love chocolate mousse? Want to know how to make chocolate mousse? David Venable has a delicious recipe for chocolate-raspberry mousse cups. He shows you his easy chocolate mousse recipe. For more recipes and tips:

Most people think that mousse is difficult to prepare, but in reality, it could not be simpler. This dessert offers a light fluffy taste paired with a tangy raspberry jam. When melting the chocolate chips, it’s important to keep your bowl completely dry. Water droplets can cause the chocolate to seize up and then separate. Raspberry and chocolate are a delicious flavor combination, but you can also substitute different jams to change the recipe up a bit. Why not try strawberry or orange.

Ingredients:

Chocolate Cups:
20 oz semisweet chocolate chips

Chocolate Mousse:
1/4 cup light corn syrup
2-1/4 cups heavy whipping cream
12 oz semisweet chocolate chips
2 Tbsp (1/4 stick) unsalted butter, softened
1 tsp vanilla extract

Toppings for Assembly:
12 tablespoons seedless raspberry jam
4 ounces whipped topping
12 fresh raspberries
12 mint leaves

Preparation:

1) Line a 12-cup muffin pan with paper liners and set aside.
2) To prepare the chocolate cups, place the semisweet chocolate chips in a heat-safe bowl and set aside. Fill a medium-size saucepot 1/3 of the way full with water and bring to a boil. Turn off the heat and then place the bowl with the chocolate chips on top of the saucepot, and let sit for 3–5 minutes.
3) Lightly whisk the chocolate chips until fully melted. Remove the bowl from the saucepot. Pour 1 Tbsp of the melted chocolate into each liner and with a small pastry brush, spread the chocolate to completely cover the inside of the paper cup liner. Refrigerate the cups for 10 minutes. Once chilled, add another Tbsp of melted chocolate and spread again to evenly cover the previous layer of chocolate. Refrigerate until needed.
4) To prepare the chocolate mousse, place the chocolate chips in a medium-size bowl and set aside.
5) Pour the cream and the corn syrup into a medium-size saucepan and bring to a boil. Pour the hot cream mixture over the chocolate chips, and let stand for a couple of minutes. Add the butter and vanilla and whisk lightly until the chocolate chips are completely melted and the mixture is fully incorporated. Refrigerate for 45 minutes, or until cold, stirring occasionally.
6) Place the cooled chocolate mixture into the bowl of a stand mixer fitted with the wire whip attachment. Beat the mixture until light and fluffy, making sure not to over whip.
7) To assemble the mousse cups, scoop 1 Tbsp of the raspberry jam into each of the chocolate cups. Next, pipe an equal amount of the chocolate mousse into each cup, then pipe a small dollop of whipped topping in the middle of each mousse cup. Place one fresh raspberry and one mint leaf on the whipped topping. Keep refrigerated until ready to serve. *