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Chocolate Cups Filled With Eggless Mango- Raspberry Mousse

4.67 from 6 votes
Total: 4 hours
Serves 12 CUPS

Chocolate Cups Filled With Eggless Mango- Raspberry MousseI have to admit that I have an addiction for making sweet and savory cups/bowls- Mexican veggie bowls, macroni cups, katori chaat, spicy paneer bowls and now chocolate cups. Easy to make Chocolate Cups Filled With Eggless Mango- Raspberry Mousse that is a delicious dessert and can be prepared in a jiffy. Combination of whipped cream, gelatin and fresh fruits creates a very light, airy and creamy mousse that would just melt in your mouth. Served in chocolate bowls was a perfect hit with kids – not too sweet but very intense fruity flavored cups.

Most of the time goes in setting these cups – I would suggest making a day ahead. After that making mousse and setting them is pretty easy. Want to skip on making chocolate cups then just fill these mousse in a see- through glass, set them and serve cold (picture below). I have piped the mousse in the glasses but you can just pour them in layers and top them with your favorite toppings and serve cold. Plan to make just the mousse then the total time is cut down- see below. Feel free to add any fruit puree of your liking, add blueberry puree to create a yellow-pink -blue combination. For those counting calories, use low fat whipping cream to make mousse. Instead of gelatin agar-agar can be used. 

The rich, fluffy and indulgent flavor of this mousse is incredible – one couldn’t ask for a better dessert. Mango being the favorite fruit of my older old he couldn’t wait to get his hands on this dessert and the younger on just wanted the empty chocolate cowl 😉 . If you like mangoes that this is your recipe!

Eggless Mango- Raspberry MousseFEW TIPS ON MAKING CHOCOLATE CUPS –

  • Coating muffin liners is easy, if no paint brush on hand coat it with the back of the spoon. For me it was two coats of chocolate to get these perfect cups. 
  • While working with them they should be cold through and through and pretty firm or else they will start melting.
  • Working with them on a summer day – make sure you freeze the cups before unwrapping them.
  • Also whatever stuffing you are putting in these cups should be cold to avoid melting. Fill these cups up with cold mousse and set them in the refrigerator for 30 minutes and top with your favorite fruit and serve.

Quick and easy recipe with a wonderful texture! if you are looking for something thick and quick dessert tonight then give it a try!

How to make chocolate Mousse


  • Making Chocolate cups – 40 minutes (including micro time and coating the cups)
  • Setting the cups – 2-3 hours (first and second coat)
  • Preparing mousse – 40 minutes (preparing and setting time)
  • Setting final cups – 30 minutes to 1 hour


  • Preparing mousse – 40 minutes (preparing and setting time)

Chocolate Cups Filled With Eggless Mango- Raspberry Mousse

4.67 from 6 votes
Easy to make chocolate cups filled with eggless mango/raspberry mousse - perfect for kid's parties.
Cook: 4 hours
Total: 4 hours
Servings: 12 CUPS




  • 1 cup Whipped cream- cold
  • 1 cup Mango Pulp- cold
  • 1-2 tablespoon Sugar (adjust according to taste)
  • 1 tablespoon Unflavored vegetarian Gelatin
  • 1/4 cup Cold Water
  • 1/2 cup Boiling water


  • 1 cup Whipped cream- cold
  • 1 cup Raspberry /Strawberry pulp - cold
  • 2-3 tablespoon Sugar (adjust according to taste)
  • 1 tablespoon Unflavored vegetarian Gelatin
  • 1/4 cup Cold Water
  • 1/2 cup Boiling water


  • 7-8 pieces of Blueberry
  • 7-8 pieces of Raspberry
  • A few Chocolate Shavings
  • A few Cherries to decorate



  • Assemble: all the chocolate ingredients.
  • Place chocolate chips in a microwavable bowl.
  • Microwave for 1:30 minutes. Remove from microwave..
  • And mix.
  • If you still find some lumps micro for another 30 seconds - 1 minute.
  • Arrange liners in a muffin pan.
  • Pour 2 tablespoon melting chocolate in a muffin liner..
  • And using a brush coat the inside of the muffin liners.
  • Fully coated muffin liner.
  • If you see gaps at the bottom of the liners like mine then we are in for a second coat.
  • Place the chocolate cups in the refrigerator for 1 hour.
  • After an hour remove the muffin cups and they must be all set by now.
  • Re-coat the liners with a fresh chocolate coat..
  • And place them in the refrigerator for another 1-2 hours. Until fully set.
  • Remove muffin cups from the pan and carefully peel the outer covering..
  • Keep peeling and don't worry some of the small pieces may fall off here and there.
  • Keep going slowly until you have unwrapped the full cup. If you are making these on a hot day make sure you are working with frozen cups or else the heat from your hands will start melting these cups.
  • Fully unwrapped chocolate cup...
  • If using the silicone liners..they are pretty easy to work with and reusable. Coat them the same way and refrigerate. When fully set, remove from fridge and unwrap them.
  • Keep working slowly and separate the silicone liner to unveil the beautiful chocolate cups.
  • All done.
  • Chocolate cups are all set for filling. You can make these way in advance.


  • Assemble: all the ingredients.
  • Prepare gelatin mixture first by adding 1 tablespoon gelatin to 1/4 cup of cold water.. mix and keep it aside.
  • Meanwhile boil 1/2 cup of water in a pan and add that to the gelatin mixture. Mix and set it aside.
  • In a bowl combine mango pulp with sugar, cream and mix.
  • Stir in gelatin and whisk it well. Beat the mousse thoroughly and make sure it has no lumps and should be super creamy.
  • Mango mousse is ready.
  • Repeat the same with strawberry or Raspberry mousse. Wash and puree the raspberries. Strain them through a strainer to remove seeds.
  • Assemble: all the ingredients. Prepare the gelatin as mentioned above (with mango mousse) and combine it with raspberry, sugar and cream mixture.
  • Whisk and mix it thoroughly. Beat the mousse thoroughly and make sure it has no lumps and should be super creamy.


  • Before adding the mousse to the chocolate cups make sure they are cold or else the chocolate cups will melt right away.
  • Fill the cups up with mousse of your choice and allow them to set in the refrigerator for 30 minutes.
  • Top with toppings of your choice and serve cold.
  • Other way to serve these cups would be to set both the mousse for 30 minutes.
  • Fill a plastic bag with both the mousse, make a cone (like a henna cone), cut the end part and pipe them into the cups.
  • Top them with your favorite toppings and serve cold.
  • Other way would be to fill up beautiful see-through glasses with mango-raspberry mousse. Pour mousse one by one creating a layer of yellow and pink and fill up these glasses. Sprinkle your favorite toppings and serve cold.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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  1. Neil says:

    Super! Never heard of this.When I saw this I just said… OMG! My jaw just hit the floor, drooling! loveee it!colors are so complementing… Would surely like to try thanks for sharing! Luks yum! Not able to concentrate on work anymore !

    • RK says:

      I agree with you Neil, these cups are indeed drool worthy. They were gone in a day. Thanks for stopping by and surely give them a try!!

  2. Saniya says:

    Hello Ruchi – Excuse me for a long post. Made these last weekend. Perfect way of explaining but I made mistakes along the way. It is hot in Dubai and chocolate cups were melting at every steps. After reading through your post carefully I wore gloves and literally had to work in my freezer compartment to make these cups work. Not a summer recipe. But once successful everything was a breeze. filled them up with mango, chocolate and raspberry mousse and they were gone much faster than what time I had took to prepare them. LOVED IT!!

    • RK says:

      I totally agree with you Saniya. If it’s a hot day these cups will start melting, they have to be handles with cold hands 🙂 Glad you liked them and thanks for sharing your experience with me 🙂

  3. Jennie says:

    Huгrah, that’s what I waѕ exploring for, what a informatіon! existing here at this web site, thanks Ruchi for thiѕ web page. I was looking for some dessert cups but had no idea how to make those. You are amazing, your demo helped me a lot. Made for my daughters 16th birthday and her friends loved it. Thanks for making my girls birthday so so special.

    • RK says:

      That’s so sweet of you Jennie. Glad to hear that, hope your daughter had a fun filled birthday. Thanks for stopping by 🙂

  4. Sarah says:

    Delicious recipe. Never thought something so healthy to be so delicious. I used mixed berries instead of just raspberries and I also added a tiny bit of peaches. Even my 3 year twins loved it!! Chocolate cups were easy to make followed your steps to the T. Thanks dear.

    • RK says:

      You are welcome Sarah! Glad to hear that your kids loved it! Thanks for stopping by and sharing your experience with me 🙂

  5. Poorvi says:

    Oh my such a great recipe, IF you get a hang of it. I wasted many cups and finally nailed it. It is impossible to work if you are warm bodied. I live in Arizona and waited for early morning cold hours and beautifully finished my cups. Everyone was amazed at how I could do such a creation in hot weather. My little secret 😉

    • RK says:

      That’s so sweet of you Poorvi. Yes I agree, working with these cups in hot and humid climate is a task. It’s like you have to have freezing hands to handle these cups. Thanks for sharing your success story with me and glad to hear that your family liked it 🙂

  6. Celicia says:

    Can’t believe I made these. Thanks you sooo much for your tutorial. It inspired me to make these dessert cups. All set for my evening party.

  7. kavita jain says:

    Very nyc recipe

  8. LZ says:

    Could I make the mousse the day before, would it keep? thx, LZ