Decadent layered chocolate bites with a fudgy brownie base, creamy chocolate mousse center, and tangy raspberry gelée, all encased in dark chocolate and topped with freeze-dried raspberries and sea salt flakes. These bite-sized confections are rich, elegant, and full of texture—perfect for special occasions or refined snacking.

Why You’ll Love This Recipe

• Multi-layered indulgence: Each bite offers a harmonious blend of fudgy, creamy, fruity, and crunchy textures.
• No-bake and gluten-free: This dessert is easy to make without an oven and fits gluten-free diets.
• Refined yet approachable: Despite their gourmet appearance, the recipe is simple enough for home cooks.
• Naturally sweetened: Made with maple syrup instead of refined sugar.
• Perfect for entertaining: Beautiful, individual servings that are easy to serve at parties or gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownie Base:

• almond flour
• cocoa powder
• maple syrup
• coconut oil, melted
• salt

For the Chocolate Mousse Layer:

• full-fat coconut milk
• dark chocolate chips
• maple syrup
• vanilla extract

For the Raspberry Gelée:

• fresh or frozen raspberries
• lemon juice
• maple syrup
• agar agar powder or cornstarch

For the Chocolate Coating & Topping:

• dark chocolate, melted
• freeze-dried raspberries
• flaky sea salt

Directions

1. Line a silicone mold, mini muffin tin, or mini loaf pan with parchment paper if not using a flexible mold.
2. In a bowl, mix almond flour, cocoa powder, maple syrup, melted coconut oil, and a pinch of salt until a sticky dough forms.
3. Press the mixture firmly into the base of the molds to form the brownie layer. Chill in the refrigerator while preparing the next layer.
4. Heat the coconut milk in a small saucepan until it just begins to simmer. Remove from heat and pour over the dark chocolate chips in a bowl.
5. Wait 1 minute, then whisk until smooth. Stir in maple syrup and vanilla extract. Spoon the mousse over the brownie base and smooth the tops. Chill for 1 hour.
6. In another saucepan, combine raspberries, lemon juice, maple syrup, and agar agar or cornstarch. Cook over medium heat for 3–5 minutes, stirring frequently, until the mixture thickens.
7. Cool slightly, then pour or spoon over the chilled mousse layer. Return to the refrigerator to set completely, about 1–2 hours.
8. Once firm, gently remove the bites from the mold. Dip or spoon melted dark chocolate over each bite until fully coated.
9. Before the chocolate sets, sprinkle the tops with crushed freeze-dried raspberries and flaky sea salt.
10. Place in the refrigerator or freezer briefly to allow the chocolate to harden. Serve chilled.

Servings and timing

Servings: Makes approximately 10–12 bites
Prep time: 30 minutes
Chill time: 2–3 hours total
Total time: About 3 hours 30 minutes

Variations

• Nut-free version: Use oat flour or sunflower seed flour in place of almond flour.
• Mint chocolate twist: Add a few drops of peppermint extract to the mousse for a fresh spin.
• Berry substitutions: Substitute strawberries, blackberries, or cherries for raspberries in the gelée layer.
• Layer reshuffle: Swap the order of mousse and gelée for a different visual presentation.
• Mini tart version: Press the base into mini tart tins and assemble like small open-faced mousse tarts.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: These bites freeze beautifully. Place in a sealed container for up to 1 month. Thaw in the fridge before serving.
• Reheating: Not applicable—best served chilled or at room temperature.

FAQs

Can I use a different chocolate for the mousse?

Yes, any dark or semi-sweet chocolate will work. Just ensure it melts smoothly and pairs well with the coconut milk.

What is agar agar, and can I substitute it?

Agar agar is a plant-based gelling agent often used in vegan recipes. If unavailable, you can use cornstarch, though the texture will be slightly different.

Can I make these bites in a muffin tin?

Yes, a silicone muffin tin or mini muffin pan works well. Line non-silicone pans with parchment for easier removal.

Is there a substitute for coconut milk?

You can use cashew cream or full-fat oat milk for a similar texture, though coconut milk provides the richest result.

Do I need to temper the chocolate for coating?

Tempering gives a glossy, crisp finish, but it’s not required. Simply melt the chocolate gently and cool slightly before coating.

How do I keep the layers from mixing?

Chill each layer thoroughly before adding the next to maintain clean lines and defined layers.

Can I make this recipe refined sugar-free?

Yes, the recipe is already naturally sweetened with maple syrup and uses dark chocolate. Ensure your chocolate is also refined sugar-free if needed.

How do I make these bites look professional?

Use silicone molds for smooth shapes, tap the molds to remove air bubbles, and garnish immediately after coating while the chocolate is still tacky.

Can I add a crunchy layer?

Yes, mix chopped nuts or cacao nibs into the brownie base for added texture.

Are these suitable for a holiday dessert platter?

Absolutely. Their polished look and rich flavor make them perfect for entertaining, gifting, or festive occasions.

Conclusion

Chocolate Raspberry Mousse Bites deliver a show-stopping dessert experience in miniature form. With their luxurious layers, naturally sweetened ingredients, and no-bake preparation, they offer elegance and indulgence without complication. Whether you’re hosting a special event or simply treating yourself, these bites are a sophisticated and satisfying way to enjoy chocolate and fruit together.

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