Description
Indulge in these elegant Chocolate Raspberry Mousse Bites, a delightful combination of silky chocolate mousse and sweet raspberry jam encased in a luscious chocolate coating. Perfect for parties or as a sophisticated treat, these bite-sized desserts offer a harmonious blend of creamy texture and fruity freshness, finished with optional decorative toppings like edible glitter or dried rose petals.
Ingredients
Scale
For the Mousse Filling:
- 1 cup heavy cream
- 1/2 cup chocolate chips (milk or dark, depending on preference)
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
For the Raspberry Filling:
- 1/2 cup raspberry jam or preserves
For the Chocolate Coating:
- 1 1/2 cups melted chocolate chips (for coating)
- 1 tablespoon coconut oil (optional, for a smoother coating)
For Toppings (Optional):
- Dried rose petals
- Edible glitter or sugar sprinkles
- Extra melted chocolate for drizzling
Instructions
- Make the Chocolate Mousse: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each, until completely smooth and melted. Set aside to cool slightly so it doesn’t deflate the whipped cream.
- Whip the Cream: In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form, creating a light and airy base for your mousse.
- Combine Chocolate with Cream: Gently fold the melted chocolate and vanilla extract into the whipped cream until fully combined and fluffy. Be careful to maintain the mousse’s airy texture. Refrigerate for 30 minutes to let it firm up.
- Form the Mousse Bites: Using a small spoon or mini silicone mold, form the chocolate mousse into small, bite-sized discs. Handle gently to keep the shape intact.
- Fill with Raspberry Jam: Place a small dollop of raspberry jam in the center of each mousse disc and press the top gently to seal the jam inside. Repeat the process for all mousse bites, then freeze them for at least 1 hour until firm.
- Melt Chocolate Coating: Melt the chocolate chips for coating in the microwave, optionally adding coconut oil for a smoother consistency, and stir until completely smooth.
- Coat the Mousse Bites: Remove the mousse bites from the freezer and one at a time, dip them into the melted chocolate ensuring full coverage. Allow the excess chocolate to drip off before placing them on a parchment-lined tray.
- Decorate: While the chocolate coating is still wet, decorate the bites with dried rose petals, edible glitter, or sugar sprinkles. You may also drizzle extra melted chocolate for a decorative finish.
- Set and Serve: Allow the chocolate coating to set completely at room temperature or place the tray in the refrigerator for about 15 minutes before serving.
Notes
- Use high-quality chocolate chips for best flavor and texture.
- If you prefer a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.
- The coconut oil in the coating is optional but helps achieve a shinier and smoother chocolate shell.
- Store the mousse bites in the refrigerator and consume within 3 days for optimal freshness.
- Adjust the amount of raspberry jam according to your sweetness preference.
