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A beautifully arranged set of Raspberry White Chocolate Mousse Cups with creamy white chocolate filling, raspberry compote, and garnished with fresh raspberries and white chocolate shavings.

Raspberry White Chocolate Mousse Cups

Jana Rae
Creamy Raspberry White Chocolate Mousse Cups make the perfect no-bake Valentine’s Day dessert! Light, elegant, and easy to make ahead.
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Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine French
Servings 6
Calories 320 kcal

Ingredients
  

For the Chocolate Cups:

  • 1 ½ cups semi-sweet or dark chocolate chips
  • 1 teaspoon coconut oil

For the White Chocolate Mousse:

  • 1 cup white chocolate chips
  • ½ cup heavy whipping cream for melting
  • 1 cup heavy whipping cream for whipping
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Raspberry Compote:

  • 1 ½ cups fresh or frozen raspberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

For Garnishing:

  • Fresh raspberries
  • White chocolate shavings
  • Mint leaves

Instructions
 

Step 1: Make the Chocolate Cups

  • Melt the chocolate chips with coconut oil in a microwave-safe bowl, heating in 20-second intervals, stirring in between until smooth.
  • Using a pastry brush or spoon, coat the insides of silicone muffin cups or cupcake liners with the melted chocolate. Make sure to create a thick, even layer.
  • Place the cups in the freezer for about 15 minutes to harden.
  • If necessary, apply a second coat of melted chocolate and freeze again for another 10 minutes.
  • Once set, carefully peel off the silicone molds or cupcake liners and place the chocolate cups on a tray.

Step 2: Prepare the Raspberry Compote

  • In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
  • Stir occasionally and allow the mixture to simmer for about 5 minutes, until raspberries begin to break down.
  • Mix the cornstarch with water and stir it into the raspberry mixture. Cook for another 1-2 minutes, until thickened.
  • Remove from heat and let the compote cool completely.

Step 3: Make the White Chocolate Mousse

  • In a microwave-safe bowl, melt white chocolate chips with ½ cup of heavy cream in 20-second intervals, stirring between each until smooth. Let cool slightly.
  • In a separate large bowl, beat the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form.
  • Gently fold the melted white chocolate mixture into the whipped cream until fully incorporated.

Step 4: Assemble the Mousse Cups

  • Spoon a small amount of raspberry compote into the bottom of each chocolate cup.
  • Pipe or spoon the white chocolate mousse over the raspberry layer, filling each cup to the top.
  • Smooth the tops and refrigerate for at least 2 hours to allow the mousse to set.

Step 5: Garnish & Serve

  • Before serving, top each mousse cup with fresh raspberries, white chocolate shavings, and mint leaves.
  • Serve chilled and enjoy this romantic Valentine’s Day treat!

Notes

Recipe Notes:

  • Make-Ahead Option: These mousse cups can be prepared up to 24 hours in advance and stored in the refrigerator until ready to serve.
  • Dairy-Free Alternative: Substitute heavy cream with full-fat coconut milk and use dairy-free white chocolate.
  • Sweetness Level: Adjust the powdered sugar according to taste, especially if using sweeter white chocolate.
  • Presentation Tip: Garnish with fresh raspberries, white chocolate shavings, or a drizzle of raspberry sauce for an elegant touch.
  • Serving Suggestion: Best served chilled, paired with shortbread cookies or chocolate wafers.
✔ Be sure to let the chocolate cups fully set before adding the filling to prevent breaking.
✔ Allow time for chilling so the mousse holds its shape when served.
✔ For extra decadence, drizzle melted dark chocolate over the top before serving.