Chocolate Cups with Raspberry Mousse

My Mother is a very special woman.  She’s incredibly smart, loving and the best cook I know :).

Being as great as she is, I wanted to make a very special and unique dessert for Mother’s Day.  I saw Bakerella’s post on these cool looking chocolate pudding cups and knew I wanted to do something similar.  Bakerella used balloons as the form for her cups – what a neat idea!  Instead of pudding though, I decided to fill them with raspberry mousse :).

Equipped with neon water balloons, semisweet chocolates and the fixin’s for some pretty sweet mousse, I embarked on this concoction.  While the finished dish looked quite impressive and tasted delish, I would absolutely think twice about making these again!  The recipe says to dip the balloons in slightly cooled chocolate to form the cups…well, apparently I didn’t let it cool enough :/.  The first two balloons popped the second they touched the chocolate and the second three popped mid-cover.  There was chocolate everywhere!  I did however manage to make six successful cups.  If you do decide to make these, word to the wise, wear an apron ;).


  • 1 1/4 cups semisweet chocolate chips
  • 6 water balloons, blown-up
  • Nonstick cooking spray
  • 2 cups frozen raspberries
  • 1/4 cup sugar
  • Squeeze lemon juice
  • 1 tablespoon unflavored gelatin
  • 4 cups whipped cream (I used heavy cream and whipped it myself) 


  1. In a double boiler (pyrex bowl over steaming pot ;)) melt the semisweet chocolate chips.  Let cool for at least 10 minutes (it may take longer though, but you’ve been warned!) 
  2. Line a baking sheet with wax paper and place six dollops of chocolate to serve as the standing point for the cups 
  3. Spray bottoms of water balloons with nonstick cooking spray and dip into chocolate covering the bottom 
  4. Place the balloons on the dollops of chocolate and put baking sheet in the fridge to cool for 30 min 
  5. In a saucepan combine the raspberries and sugar.  Heat and stir over medium heat until it turns to liquid (there will still be some pulp).  Squeeze a spritz of fresh lemon juice
  6. Stir in gelatin and remove from heat.  Scrape the mixture into a large bowl and let cool for 5-7 minutes.  (Don’t let it stand for longer than this, I made that mistake at first and ended up with raspberry jello…and had to start again)
  7. Mix 1 cup of the whipped cream into raspberry mixture until well combined, then fold in the remaining whipped cream
  8. Remove the chilled chocolate balloons from the fridge.  Using a pin pop the balloons and remove the “carnage” from the cups (you’ll know if you forgot to spray the bottoms with cooking spray at this point 😉 )
  9. Fills the cups with the mousse and put back in the fridge to chill for 10-15 min
  10. Decorate with raspberries and chocolate and serve right from the fridge

Bon appetit and good luck!

ALSO – I’m sure you’ve all been wondering about the cool giveaway I won last week 🙂  Well check it out over at Beardy Lollipop – I won a sweet new Beer Stein!  It’s certainly is one of a kind :).  Be sure to check out Mike’s Beardy Lollipop on the regular for unique facts, fun and some serious laughs!



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