Raspberry Chocolate Mousse Brownie Cups Recipes

RASPBERRY MOUSSE BROWNIES

Steps:

• In a small saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from the heat; cool. Beat in egg and vanilla. Combine sugar and flour; stir into chocolate mixture. , Spread into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a small saucepan, combine the chocolate chips, unsweetened chocolate and 2 tablespoons cream. Cook and stir over low heat until melted and smooth. Remove from the heat. Stir in butter and vanilla. Cool. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in chocolate mixture. Mash 1/2 cup raspberries; fold into mousse. Spread over brownies; sprinkle with remaining berries. Refrigerate for 2 hours or until firm.

RASPBERRY CHOCOLATE MOUSSE BROWNIE CUPS RECIPE

Steps:

• Mix brownies according to package directions.
• Spray muffin pan with non-stick cooking spray.
• Place about 1/3 cup of brownie mixture into each muffin pan.
• Bake for about 25 minutes or until the middle isn't doughy. Watch them carefully to ensure they don't burn.
• Let the brownies cool completely before taking them out of the muffin tin.
• Once cool, scoop out the centers (not too deep, you don't want any holes in the bottom)
• In a bowl cream together the cream cheese and sugar until smooth and soft.
• Fold in the whipped cream and chocolate pudding until fully combined.
• Refrigerate for 30 minutes.
• Pipe the chocolate mixture into each muffin, being sure to fill in the center.
• Top with a raspberry and garnish with a sprinkle of powdered sugar.
• Refrigerate until ready to serve.

HOME

Steps:

• Preheat oven to 350º F. Grease 9-inch-square baking pan.
• Microwave 1 cup chunks in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and 1 teaspoon vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared baking pan.
• Bake for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
• Chop remaining 3/4 cup chunks into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, remaining ½ teaspoon vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.
• Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour. Cut into bars.

CHOCOLATE RASPBERRY MOUSSE CUPS

Steps:

• To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
• Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
• To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
• Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
• Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
• Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
• Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
• Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.

RASPBERRY MOUSSE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In medium microwavable bowl, place 3/4 cup chocolate chips, 2/3 cup whipping cream and raspberry jelly. Microwave uncovered on High 1 to 2 minutes, stirring once every 30 seconds, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jam). Refrigerate about 30 minutes or until slightly thickened.
• Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and fluffy. Spread over cooled brownies, smoothing top.
• In small microwavable bowl, microwave remaining 2 tablespoons chocolate chips and 2 teaspoons whipping cream uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate 1 to 2 hours or until set.
• Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

TRADITIONAL RASPBERRY MOUSSE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream and jelly. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth (jelly may not be totally melted). Refrigerate about 30 minutes or until slightly thickened.
• Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top.
• In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set.
• Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

CHOCOLATE RASPBERRY BROWNIE MOUSSE DELIGHT

Steps:

• FOR BROWNIE:.
• PREHEAT oven to 350º F & grease 9-inch-square baking pan.
• MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
• Morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
• Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
• Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
• BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
• FOR RASPBERRY MOUSSE:.
• CHOP remaining morsels into roughly 1/4-inch pieces.
• Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
• BEAT cream in small mixer bowl until stiff peaks form.
• Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
• Refrigerate for 1 hour & cut into bars to serve.

CHOCOLATE-RASPBERRY MOUSSE CUPS RECIPE - (4.5/5)

Steps:

• Line a 12-cup muffin pan with paper liners and set aside. To prepare the chocolate cups, place the semisweet chocolate chips in a heat-safe bowl and set aside. Fill a medium-size saucepot 1/3 of the way full with water and bring to a boil. Turn off the heat and then place the bowl with the chocolate chips on top of the saucepot, and let sit for 3-5 minutes. Lightly whisk the chocolate chips until fully melted. Remove the bowl from the saucepot. Pour 1 Tbsp of the melted chocolate into each liner and with a small pastry brush, spread the chocolate to completely cover the inside of the paper cup liner. Refrigerate the cups for 10 minutes. Once chilled, add another Tbsp of melted chocolate and spread again to evenly cover the previous layer of chocolate. Refrigerate until needed. To prepare the chocolate mousse, place the chocolate chips in a medium-size bowl and set aside. Pour the cream and the corn syrup into a medium-size saucepan and bring to a boil. Pour the hot cream mixture over the chocolate chips, and let stand for a couple of minutes. Add the butter and vanilla and whisk lightly until the chocolate chips are completely melted and the mixture is fully incorporated. Refrigerate for 45 minutes, or until cold, stirring occasionally. Place the cooled chocolate mixture into the bowl of a stand mixer fitted with the wire whip attachment. Beat the mixture until light and fluffy, making sure not to over whip. To assemble the mousse cups, scoop 1 Tbsp of the raspberry jam into each of the chocolate cups. Next, pipe an equal amount of the chocolate mousse into each cup, then pipe a small dollop of whipped topping in the middle of each mousse cup. Place one fresh raspberry and one mint leaf on the whipped topping. Keep refrigerated until ready to serve.

CHOCOLATE RASPBERRY MOUSSE

Steps:

• In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.