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Chocolate Raspberry Mousse Cups

Created by fcvadmin
Found in: Dessert, Spring, Gluten free, Nut free

Chocolate Raspberry Mousse Cups

Preparation time: 2 hours


75 dark chocolate (70% cocoa solids)
75g milk chocolate
1 tbsp golden syrup
75g Nature’s Path Organic O’s
250g ricotta cheese
200 ml whipping cream
150g fresh raspberries
3 tbsp seedless raspberry jam
25g tbsp icing sugar

  • Grease generously 8 ramekin dishes (diameter 8cm x 4cm deep) with oil. Line dishes with food wrap (leave sufficient wrap over edges of dishes - you will need to pull the ‘O’ cups out using the wrap when it comes to serving).
  • Melt dark and milk chocolate in a heatproof non metallic bowl (either over a pan of boiling water or in a microwave), stir in the O’s, drizzle over golden syrup. Coat well.
  • Line ramekin dishes with a single layer of the chocolate O’s, ensuring that the O’s are all touching. (This process can be a bit fiddly and very sticky, but it is worth taking time to ensure an even coverage.)
  • Place in refrigerator to set.
  • Blitz 100g of the raspberries in a food processor and pass through a fine mesh sieve to extract all pips.
  • Return to the food processor together with jam and ricotta cheese. Blend well.
  • Whip cream and icing sugar together until forming stiff peaks.
  • Very carefully gradually fold in the ricotta and raspberry mixture to the cream
  • Divide generously into chocolate O-lined ramekins and leave in fridge to cool.
  • To serve, use the food wrap to lift out the ‘O’ cups from the ramekins. Serve with remaining fresh raspberries.