If you are searching for a dessert that feels like a warm hug made of flavors, the Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe is exactly what you need. This stunning treat combines creamy, luscious chocolate mousse layered delicately over a rich, nutty base and finished with a vibrant, tangy raspberry jam topping. It’s an effortless no-bake delight that brings together textures and tastes perfectly balanced to impress, whether you’re serving it for a special occasion or simply spoiling yourself. Trust me, once you try this recipe, it will quickly become one of your all-time favorites.
Ingredients You’ll Need
The beauty of the Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe lies in its simplicity and thoughtfully chosen ingredients. Each one plays a key role in creating the layers of flavor and texture: from the crumbly almond flour base to the silky chocolate mousse and bright raspberry topping, everything is both wholesome and delicious.
- 1 cup almond flour: Provides a nutty, slightly sweet foundation packed with healthy fats.
- 1/3 cup flax meal: Adds a subtle earthiness and binds the base beautifully.
- 1/3 cup runny almond butter: Gives richness and helps hold the base together.
- 1 cup medjool dates, pitted: Natural sweetness and chewy texture for the base and mousse.
- 1/3 cup cocoa powder: Delivers deep, chocolatey flavor and a bit of natural bitterness.
- 1/3 cup dairy-free milk: Keeps the base moist and pliable.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, aromatic note.
- 1 can (13.5 oz) Edward and Son’s heavy coconut cream: Creates an ultra-creamy, dairy-free mousse.
- 1/4 cup cocoa powder: Provides the rich chocolate taste for the mousse layer.
- 5 large medjool dates, pitted: Sweetens the mousse naturally without refined sugar.
- 10 ounces frozen raspberries: For that fresh, tart topping bursting with color.
- 1 cup water: Helps cook the raspberries into a luscious jam.
- 1 tbsp chia seeds: Thickens the raspberry jam naturally while adding nutrients.
- 1/2 teaspoon cinnamon: Adds a subtle warmth and complexity to the jam.
How to Make Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe
Step 1: Prepare the Base
Start by combining the almond flour, flax meal, runny almond butter, pitted medjool dates, cocoa powder, dairy-free milk, and vanilla extract in a food processor. Pulse everything together until you get a dough-like consistency that’s slightly sticky but easy to press into shape. This delicious base is what gives the cups a nutty, chocolaty foundation to support the mousse topping.
Step 2: Shape the Base Cups
Line well with parchment paper cups or molds, and press the dough mixture firmly into the bottom and up the sides of each cup to create little wells for the mousse. Once you’ve formed the cups, pop them into the freezer to firm up while you move on to the mousse.
Step 3: Blend the Chocolate Mousse
For the mousse, blend the heavy coconut cream, cocoa powder, and pitted medjool dates together until you get a smooth, creamy texture that’s rich but light. The coconut cream adds that luxurious mouthfeel that makes this mousse downright addictive, while the dates provide a natural sweetness to balance the cocoa.
Step 4: Assemble the Mousse Cups
Remove the frozen base cups from the freezer and fill each well with the luscious chocolate mousse mixture. Return them to the freezer for about two hours to allow the mousse to set beautifully, giving you that perfect creamy texture that holds shape but melts in your mouth.
Step 5: Make the Raspberry Jam Topping
While the mousse sets, prepare the raspberry jam by simmering the frozen raspberries, water, chia seeds, and cinnamon in a saucepan over medium heat. Cook until the raspberries have broken down and the mixture thickens to a jam-like consistency, about 10 minutes. After cooking, remove it from heat and let it cool—it’s going to add a bright and tangy burst of flavor on top.
Step 6: Finalize the Mousse Cups
Once the raspberry jam has cooled, spoon it generously onto the set chocolate mousse cups. For an extra special touch, feel free to drizzle some melted unsweetened chocolate over the tops. This step isn’t mandatory but definitely boosts the chocolate decadence to the next level! Place the cups back in the freezer just for a few minutes to let the topping set firmly.
How to Serve Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe
Garnishes
Fresh raspberries, a sprig of mint, or a light dusting of cocoa powder can add exquisite finishing touches. These little details not only enhance the presentation but also heighten the experience with fresh, aromatic pops that complement the mousse cups beautifully.
Side Dishes
Pair these mousse cups with a refreshing herbal tea, a bold espresso, or even a glass of sparkling rosé. If you want to keep things light, a simple green salad with a citrus vinaigrette makes a lovely contrast to the rich dessert.
Creative Ways to Present
Serve these cups in elegant glass jars or mini dessert bowls to show off the distinct layers. You can also use edible flowers or gold leaf flakes for a fancy presentation that’s sure to wow guests. Whether for a casual gathering or a formal event, how you plate this recipe makes it feel even more special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe refrigerated in an airtight container. They stay fresh and delicious for up to 3 days, making them a great make-ahead option for unexpected guests or sweet cravings.
Freezing
If you want to keep them longer, freeze the cups in a sealed container. They freeze exceptionally well and can be thawed in the fridge overnight for a quick dessert anytime. Just note that the texture might be a little firmer after freezing but still scrumptious.
Reheating
Since this is a no-bake, chilled treat, it’s best enjoyed cold. If softened a bit too much, just refrigerate for a short time before serving again rather than warming it up, to maintain its perfect mousse consistency and flavor.
FAQs
Can I use fresh raspberries instead of frozen for the jam topping?
Absolutely! Fresh raspberries work wonderfully and provide a bright, fresh taste. However, frozen raspberries break down more easily while cooking, making the jam a bit thicker and smoother.
Is the almond flour base gluten-free?
Yes, the base uses almond flour and flax meal, making it naturally gluten-free and a great choice for those avoiding gluten-containing grains.
Can I substitute the coconut cream with regular heavy cream?
You can, but it will no longer be dairy-free. Coconut cream gives the mousse that silky, creamy texture while keeping it vegan-friendly. Heavy cream will add richness but changes the flavor slightly.
How long does it take to prepare this recipe?
While the active preparation time is about 20 to 30 minutes, allow for 2 hours or more chilling time for the mousse to set properly before serving.
What if I don’t have medjool dates?
You can substitute with other soft dates, like deglet noor, but medjool dates are preferred for their sweetness and softness, which blend smoothly in both the base and mousse.
Final Thoughts
I cannot recommend the Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe enough for anyone who loves a decadent yet wholesome dessert that wow’s all at once. It’s simple to make, utterly delicious, and sure to be a crowd-pleaser at any occasion. So go ahead, gather your ingredients, and treat yourself and your loved ones to this irresistible chocolate-raspberry dream!
Print
Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these Marry Me No Bake Raspberry Chocolate Mousse Cups featuring a rich almond and cocoa base, a creamy dairy-free chocolate mousse, and a vibrant raspberry chia jam topping. This no-bake dessert is perfect for anyone looking for a dairy-free, gluten-free, and vegan indulgence.
Ingredients
Base Layer
- 1 cup almond flour
- 1/3 cup flax meal
- 1/3 cup runny almond butter
- 1 cup Medjool dates, pitted
- 1/3 cup cocoa powder
- 1/3 cup dairy-free milk (such as almond or oat milk)
- 1 tsp vanilla extract
Chocolate Mousse
- 1 can (13.5 oz) Edward and Son’s heavy coconut cream
- 1/4 cup cocoa powder
- 5 large Medjool dates, pitted
Raspberry Jam Topping
- 10 ounces frozen raspberries
- 1 cup water
- 1 tbsp chia seeds
- 1/2 teaspoon cinnamon
Optional Topping
- Melted unsweetened chocolate for drizzling
Instructions
- Prepare Base Layer: In a food processor, combine almond flour, flax meal, runny almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Process until the mixture forms a cohesive, dough-like consistency.
- Form Base Cups: Line parchment paper cups with the dough mixture, pressing it firmly into the bottom and up the sides, creating a well in the center for the mousse. Place the cups into the freezer to chill while preparing the mousse.
- Make Chocolate Mousse: Blend the heavy coconut cream, cocoa powder, and pitted Medjool dates in a blender or food processor until smooth and creamy.
- Fill Base Cups with Mousse: Remove parchment cups from the freezer and fill the wells with the chocolate mousse. Return the cups to the freezer and allow them to set for approximately 2 hours.
- Prepare Raspberry Jam Topping: In a saucepan over medium heat, combine frozen raspberries, water, chia seeds, and cinnamon. Cook, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool completely.
- Add Raspberry Jam: Spoon the cooled raspberry jam over the set chocolate mousse cups evenly.
- Optional Chocolate Drizzle: For an extra decadent touch, drizzle melted unsweetened chocolate over the raspberry-topped cups.
- Final Setting: Return the assembled cups to the freezer for a few minutes to let the raspberry jam and optional chocolate drizzle set.
- Serve: Serve the Marry Me No Bake Raspberry Chocolate Mousse Cups chilled and enjoy immediately.
Notes
- Use runny almond butter for easy mixing; if your almond butter is thick, warm it slightly before measuring.
- Ensure the coconut cream is heavy and full-fat for a creamy mousse texture.
- Medjool dates should be soft and fresh for best blending results; soak in warm water if they are dry.
- The raspberry jam can be stored separately in the refrigerator if prepping ahead.
- This dessert is best served chilled and consumed within 2 days for optimal freshness.
- For a nut-free option, substitute the almond flour and almond butter with sunflower seed flour and sunflower seed butter respectively.
- Freezing times may vary slightly depending on your freezer’s temperature settings.
