Devilish No Bake Raspberry Chocolate Mousse Cups in 2H

Isn’t it just the *best* when you can whip up something totally decadent without even turning on the oven? Especially when it’s sweltering outside, or you’re just plain *exhausted*. That’s where these **No Bake Raspberry Chocolate Mousse Cups** come in! Seriously, raspberry and chocolate? It’s a match made in dessert heaven.

I remember the first time I tried a similar dessert. It was at a friend’s baby shower, and I was *blown away* by how light and airy it was, but also, like, intensely flavorful. So, naturally, I had to try making my own version. And trust me, this is *way* easier than you think! These mousse cups are simple, satisfying, and guaranteed to impress.

Why You’ll Love These No Bake Raspberry Chocolate Mousse Cups

Okay, so why are these little cups of heaven gonna be your new go-to dessert? Here’s the scoop:

• Easiest. Dessert. Ever. Seriously, no baking! Just mix, layer, and chill.
• Raspberry + Chocolate = PERFECTION. That sweet, tart raspberry with rich, dark chocolate? *Chef’s kiss*.
• They’re gorgeous! I mean, layers of mousse in cute little cups? Insta-worthy, for sure!

Ingredients for No Bake Raspberry Chocolate Mousse Cups

Alright, let’s gather our goodies! Here’s what you’ll need to make these dreamy No Bake Raspberry Chocolate Mousse Cups:

• 1 1/2 cups chocolate wafer crumbs (like Oreo wafers – just scrape out the filling!)
• 5 tablespoons unsalted butter, melted (gotta bind those crumbs!)
• 8 ounces cream cheese, softened (so it’s nice and smooth!)
• 1/2 cup granulated sugar (for just the right sweetness)
• 1 teaspoon vanilla extract (adds a little *oomph*)
• 1 cup heavy cream, cold (this *needs* to be cold for whipping!)
• 1/2 cup raspberry jam (seedless is best, trust me)
• 4 ounces semi-sweet chocolate, melted (good quality chocolate makes all the difference!)

How to Make No Bake Raspberry Chocolate Mousse Cups: Step-by-Step

Okay, time to get our hands dirty! Don’t worry, it’s mostly just mixing and layering – super easy, I promise!

1. Crumb Crust Time! Combine those chocolate wafer crumbs and the melted butter in a bowl. Mix it up good until it’s all evenly moistened. Then, press that mixture into the bottom of 6-8 individual cups or even a pie dish if you’re feeling fancy. I like to use the bottom of a measuring cup to really pack it down.
2. Cream Cheese Magic. In a bowl (I use my stand mixer, but a hand mixer works great too!), beat the softened cream cheese, sugar, and vanilla extract until it’s smooth and creamy. Seriously, make sure it’s *smooth*. Nobody wants lumps!
3. Whip It Good! In a separate bowl (gotta keep things separate for now!), whip that cold heavy cream until stiff peaks form. This is *crucial*! If your cream isn’t cold enough, it won’t whip properly. I sometimes even chill my bowl and beaters for like, 10 minutes beforehand.
4. Fold It All Together. Gently fold that whipped cream into the cream cheese mixture. Be gentle! We don’t want to deflate all that lovely air we just whipped into the cream. This part is *key* to getting that light and airy mousse texture.
5. Divide and Conquer. Divide the mousse mixture in half. To one half, add the raspberry jam and mix well until it’s all swirled and delicious. To the other half, add the melted chocolate and mix until it’s completely combined. Ooh, decisions decisions!
6. Layer It Up! Now comes the fun part! Spoon or pipe (if you’re extra fancy) the raspberry mousse into the prepared cups, followed by the chocolate mousse. You can do a simple layer of each, or get creative with swirls! It’s your masterpiece!
7. Chill Out! Refrigerate those babies for at least 2 hours before serving. I know, it’s hard to wait, but trust me, it’s worth it. This chilling time allows the mousse to set properly and the flavors to meld together all nice and cozy. Plus, they taste *way* better cold!

Tips for the Best No Bake Raspberry Chocolate Mousse Cups

Want to take these No Bake Raspberry Chocolate Mousse Cups from “good” to “OMG AMAZING?” Here are a few tricks I’ve learned along the way:

• Chill, chill, chill! Don’t skimp on the refrigeration time. Those two hours are essential for the mousse to set up perfectly. I’ve tried sneaking a taste early, and it’s just not the same!
• Good chocolate = happy taste buds. Splurge a little on good quality semi-sweet chocolate. It really does make a difference in the richness and flavor of the chocolate mousse. Trust me on this one!
• Taste as you go! Everyone has a different sweet tooth. Adjust the amount of sugar or raspberry jam to your liking. If you prefer a more tart flavor, go easy on the sugar and load up on the raspberry!

Variations for Your No Bake Raspberry Chocolate Mousse Cups

Okay, so you’ve mastered the basic No Bake Raspberry Chocolate Mousse Cups? Awesome! Now, let’s get a little crazy and mix things up! These are *super* easy to customize, so don’t be afraid to get creative!

Here are a few ideas to get you started:

• Chocolate Mania! Swap out the semi-sweet chocolate for dark chocolate for a richer, more intense flavor. Or, go the other way and use milk chocolate for a sweeter, milder version. White chocolate would be amazing too – ooh, now I’m thinking of trying *that*!
• Berry Blast! Not a raspberry fan? No worries! Use strawberry jam, blueberry preserves, or even a mix of all your favorite berries. Just make sure it’s seedless, unless you *like* the crunch!
• Nutty Delight! Add a layer of chopped nuts to the crumb crust or sprinkle them on top of the mousse cups before chilling. Toasted almonds, pecans, or even crushed hazelnuts would be *divine*!

Make-Ahead and Storage Tips for No Bake Raspberry Chocolate Mousse Cups

Wanna make these No Bake Raspberry Chocolate Mousse Cups ahead of time? Smart move! They’re perfect for prepping in advance. Just assemble them up to 24 hours before serving and keep ’em chilled in the fridge. Leftovers? Ha! If you actually *have* any, store them in the fridge, covered, for up to 2 days. But seriously, they’re so good, they probably won’t last that long!

Frequently Asked Questions About No Bake Raspberry Chocolate Mousse Cups

Got questions about these No Bake Raspberry Chocolate Mousse Cups? I thought you might! Here are some of the most common Qs I get:

Can I use a different type of cookie for the crust?

Absolutely! Chocolate wafers are my go-to, but you could totally use graham crackers, vanilla wafers, or even shortbread cookies. Just make sure to adjust the amount of melted butter if the crumbs are drier or more absorbent. You want a nice, packable crust!

I don’t have raspberry jam. Can I use something else?

Yep! Any seedless jam or preserves will work. Strawberry, blackberry, or even apricot would be delicious! You could also use a raspberry sauce, but be careful not to add too much liquid, or your mousse might be a little runny.

My heavy cream won’t whip! What did I do wrong?

Ugh, the worst! Usually, this happens because the cream wasn’t cold enough. Make sure your heavy cream is *ice cold* before whipping. Like, straight from the fridge to the bowl. You can even chill your bowl and beaters for a few minutes beforehand for extra insurance!

Can I make these mousse cups vegan?

You sure can! Just use vegan cream cheese, a plant-based butter substitute for the crust, and a vegan chocolate. There are tons of great vegan options out there these days, so it’s totally doable!

Estimated Nutritional Information for No Bake Raspberry Chocolate Mousse Cups

Alright, for those of you keeping track, here’s an *estimate* of the typical nutritional info (calories, fat, protein, carbs, you know the drill!) per serving. Keep in mind, it’s just an estimate!

Enjoyed This Recipe? Leave a Comment and Rate!

Hey, if you loved these No Bake Raspberry Chocolate Mousse Cups as much as I do, please, please leave a comment below and rate the recipe! It really helps other folks find it. And, you know, sharing is caring – so feel free to share it on your favorite social media platform. For more easy dessert ideas, check out my other dessert recipes! Thanks a bunch!

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