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Chocolate Raspberry Mousse Cups with Sea Salt

Rich dark chocolate crust and smooth mousse, topped with chunky raspberry compote and a sophisticated sprinkle of flaky sea salt.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 mousse cups
Course: Dessert, Snack
Cuisine: American, Sophisticated
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups dark chocolate cookie crumbs
  • 6 tbsp unsalted butter melted
Chocolate Mousse
  • 6 oz dark chocolate (e.g., 70% cocoa) melted
  • 1 cup heavy cream divided (1/3 for chocolate, 2/3 for whipping)
  • 1 tbsp espresso or strong coffee optional
  • 1 tsp vanilla extract
  • 1 tbsp powdered sugar
Raspberry Topping & Garnish
  • 2 cups fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1/2 tsp flaky sea salt for garnish
  • Extra fresh raspberries for garnish
  • Dark chocolate shards for garnish

Equipment

  • Food processor or blender
  • Muffin tin and 6 liners
  • Mixing bowls
  • Small saucepan

Method
 

  1. Combine dark chocolate cookie crumbs and melted unsalted butter. Press mixture into 6 lined muffin cups. Chill for 15 minutes.
  2. In a food processor, blend dark chocolate with 1/3 cup heavy cream and espresso until smooth. Mix in vanilla extract. Let cool slightly.
  3. Whip remaining 2/3 cup heavy cream with powdered sugar until soft peaks form. Gently fold in the cooled chocolate mixture until combined.
  4. Divide mousse among crusts. Chill for 1 hour or until firm.
  5. In a small saucepan, simmer raspberries, granulated sugar, and lemon juice for 5-7 minutes until thickened and chunky. Let cool.
  6. Top chilled mousse with raspberry compote. Garnish generously with flaky sea salt, extra fresh raspberries, and chocolate shards. Chill until ready to serve.

Notes

For a nut crust, use 1 cup ground toasted almonds and 1/4 cup date paste with cocoa powder instead of cookies. Ensure your raspberry compote is fully cooled before topping the mousse to prevent melting.