I got creative one day and came up with this dessert, which I am calling Chocolate Raspberry Mousse Mini Bites (I’ve never had to name a dessert before, it’s kind of fun!). My intention was to make the Chocolate Mousse Crunch Cake from Our Best Bites, but I forgot to pick up the Health bites and I wasn’t going to run back to the store.
Instead, I decided to make the cake mix in a flan pan, fill the inside with the mousse and then add a ring of raspberries around the edge. I was so proud I came up with an alternative on the spot, because my dessert needed to be ready in 2 hours. Unfortunately, I could not find my stinkin’ flan pan anywhere so I can up with solution number 2, which was to make mini bite size versions in my mini muffin pan. They were a huge hit! I have made these over a dozen times now and they have alwayts disappeared quickly.
You can make some too, they are super easy! You can start by making the mousse, I followed the recipe over at Our Best Bites, so head over there for the instructions. Here are the ingredients you will need for the mousse:
- 1 tsp. unflavored gelatin
- 1 Tbsp. cold water
- 2 Tbsp. boiling water
- 1/2 cup sugar
- 1/4 cup cocoa
- 1 cup whipping cream
- 1 tsp. vanilla
Once the mousse is complete, put it in refrigerator while you are mixing and baking the mini cupcakes. Next, make a box of Devil’s Food cake mix according to the directions on the package and fill 2 greased Mini Muffin Pans. The mix should fill 24 mini muffins. You will need to bake them according to the package instructions for cupcakes, only reduce the cooking time by about 5-7 minutes.
Once the mini cupcakes come out of the oven you will immediately want to poke a hole in the middle of each cupcake so there is a place for the mousse. I used the end up a French Rolling Pin, which I love by the way, it works so much better than the standard rolling pin when it comes to rolling out pie crusts and cookie dough. You can really use just about anything you have on hand to make the holes in the cupcakes (end of a wooden spoon, maybe). The holes will be filled with the mousse, so nobody will know if they don’t look pretty.
Let the cupcakes cool for about 5 minutes and then remove them from the pan. You DO NOT want to let them cool completely, because they will be too hard to remove without breaking them.
Once the mini cupcakes have completely cooled and the mousse has thickened you can add it to each cupcake. I use the Wilton Dessert Decorator Plus
for filling each of the cupcakes.
Lastly, add a raspberry to the top of each mini cupcake. Store the desserts in the refrigerator until they are ready to be served. Once you bring them out, they will go quick! The mousse is yummy and the raspberry makes the dessert.
Links in this post are my Amazon affiliate links, see my disclosure policy for details. Big Thanks to my sister Jen for coming over to bake with me, take some photos and and share some great photo tips. Love ya Jen!