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*HOME DELIVERY NOTICE: WE WILL ONLY HAVE ONE DELIVERY DAY NEXT WEEK ON FRIDAY MAY 27TH DUE TO THE LONG WEEKEND
*HOME DELIVERY NOTICE: WE WILL ONLY HAVE ONE DELIVERY DAY NEXT WEEK ON FRIDAY MAY 27TH DUE TO THE LONG WEEKEND
Keto Raspberry Chocolate Mousse Cups

Keto Raspberry Chocolate Mousse Cups

Sure, some of the best desserts have a cherry on top. But have you ever had one topped with a raspberry? It really elevates the soft raspberry mousse that’s piped inside each of these Keto chocolate cups!

Here's how to make them:

Start by putting the chocolate in the microwave in 30-second increments until fully melted. Then, spoon a tablespoon of melted chocolate into each cupcake mold making sure to coat all the way up the sides. Place them in the freezer for 30 minutes and then add about another 1/2 tablespoon to coat the sides again. Put them back in the freezer for another 30 minutes until they are fully hardened.
While the cups are freezing, place the heavy cream in a large mixing bowl. Blend the cream with an electric hand mixer until it is creamy and whipped. Set aside.
Use the same hand mixer to combine the cream cheese, sweetener, and vanilla until fully blended. Then, use a rubber spatula to fold the heavy cream whip into the cream cheese mixture. Add the raspberry juice and combine well to form the mousse. Place in the fridge for 20 minutes.
Remove the cups from the freezer and add the mousse to a piping bag. Carefully pull each cup out from the silicone mold and place them on a plate. Pipe each cup with the mousse and top with a fresh raspberry. Serve immediately or refrigerate until serving.

Ingredients:
2 Evolved dark chocolate bars
1 cup heavy cream
4 ounces full fat cream cheese room temperature
3 tablespoons Swerve confectioners sweetener
1 teaspoon pure vanilla extract
3 tablespoons fresh raspberry juice mash and strain ½ cup fresh raspberries
6 whole fresh raspberries for garnish

Equipment:
6 nonstick silicone cupcake molds

Instructions:
Spoon 1 tablespoon of melted chocolate into each of the cupcake molds. Make sure you coat the sides of the molds well.
Place in the freezer for about 1 hour to firm up. You will need to add more melted chocolate (½ tablespoon) to coat the sides of the mold again, about halfway through freezing time. This ensures you will have a sturdy chocolate cup.
While the cups are freezing, place the heavy cream in a large mixing bowl. Blend the cream using an electric hand beater on medium speed until you have a creamy whipped topping. Set aside.
Next, with the same beater, mix the softened cream cheese, sweetener, and vanilla until fully blended.
Using a rubber spatula, fold the whipped topping into the cream cheese mixture and then add the raspberry juice to form the mousse. Blend well. Refrigerate for 20 minutes.
Take the molds out from the freezer and carefully pull the chocolate out from the silicone molds. Place the chocolate cups on a plate. Set aside.
Take the raspberry mousse out of the refrigerator and scoop it into a piping bag with a decorating tip.
Pipe the mousse into each chocolate cup. Top each cup with a fresh raspberry on top. Serve immediately or refrigerate until serving. Enjoy!

This recipe was sourced from eatingevolved.com

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