Don’t let the name intimidate you. This recipe is so simple, fail proof and delicious. They are by far my new favorite dessert and I may have made them twice this week.
They are rich, delicious, chocolaty and the perfect Valentine’s Day dessert. Or any time of the year dessert. If you know a chocolate lover, you need to bring these to them ASAP.
They are elegant and look like you have slaved all day in the kitchen.
Love Brownies? Here are a few of our favorite Brownie Recipes:
- Copycat Zupa’s Caramel Rockslide Brownies
- Chocolate Cherry Chunk Brownies
- Andes Mint Brownies
- Break Up Brownies
- Mississippi Mud Brownies
how to make raspberry chocolate mousse brownie cups
Ingredients needed for Raspberry Chocolate Mousse Brownie Cups:
- Box Brownie Mix
- Cream Cheese
- Whipped Cream
- Chocolate Pudding
- Fresh Raspberries
- Powdered Sugar
Let’s get cooking
- Mix brownies according to package directions. I used a Betty Crocker brownie mix, but any will do.
- Spray muffin pan with non-stick cooking spray. I use an olive oil cooking spray, but a butter spray would work just as well.
- Place about 1/3 cup of brownie mixture into a muffin pan.
- Bake for about 25 minutes, or until the middle isn’t doughy. Watch them carefully to ensure they don’t burn. If you can’t tell if the middle is done or not, you can do the toothpick test. Stick a toothpick in the middle of the brownie cup. Pull the toothpick out carefully. If there is no batter on the toothpick, the brownies are done cooking. If the toothpick comes out brown with batter on it, let them cook for another 2 minutes and check again.
- Let the brownies cool completely before taking them out of the muffin tin.
- Once cooled, scoop out the centers (not too deep, you don’t want any holes in the bottom). I scooped my middles out with a melon baller but you could easily use a spoon or knife to do this.
- In a bowl cream together the cream cheese and sugar until smooth and soft.
- Fold in the whipped cream, then chocolate pudding until fully combined.
- Refrigerate for 30 minutes.
- Pipe on the chocolate mixture, being sure to fill in the whole. I piped mine using a zip lock bag, cutting the corner, and squeezing out the mousse mixture, onto the brownie cup.
- Top with a raspberry and garnish with a sprinkle of powdered sugar.
- Refrigerate until ready to serve so they can continue to set up. Then indulge and enjoy!
Could I make a Homemade brownie instead of boxed?
looking for more brownie recipes? here are a few of our favorites:
- Fudgy Brownies Recipe
- Mom’s Favorite Chocolate Marshmallow Brownies
- Lunch Lady Brownies
- Chocolate Thin Mint Brownies
- Samoa Brownies
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