Ingredients:

  • 6 oz semi-sweet chocolate chips
  • 1 tbsp coconut oil
  • 1 cup heavy whipping cream, chilled
  • 3 oz dark chocolate, melted
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/4 cup heavy cream
  • 4 fresh raspberries
  • 1 tbsp chocolate shavings

Instructions:

  1. Melt the 6 oz of semi-sweet chocolate and coconut oil in 30-second bursts in the microwave, stirring until smooth.
  2. Spoon 1-2 tablespoons of the melted chocolate into the bottom and slightly up the sides of mini muffin liners.
  3. Chill the chocolate shells in the freezer for 10 minutes until firm.
  4. In a chilled bowl, combine 1 cup heavy cream, powdered sugar, vanilla, and salt; beat on medium-high speed until stiff peaks form.
  5. Slowly pour the melted and cooled dark chocolate into the whipped cream and gently fold with a rubber spatula until the color is uniform.
  6. Transfer the mousse to a piping bag and pipe into the chilled chocolate shells, filling to the brim.
  7. Refrigerate for at least 2 hours to allow the mousse to set.
  8. Garnish with whipped cream, fresh raspberries, and chocolate shavings before serving.