Fun and delicious raspberry mousse champagne jello cups! This amazing and elegant layered jello cup recipe is made with a layer of creamy and fruity no-bake raspberry mousse, followed with a layer of champagne jello! I add fresh raspberries to the cheesecake mousse and on the top; they look so pretty peaking through the set sparkling wine. I love the flavors of this dessert – it’s not too sweet and that raspberry mousse is simply divine! This party treat is bound to be a hit at any gathering!
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Perfect for Parties!
If you follow my channel and blog, you already know I love fruit parfaits and jello cups. They are elegant, easy to make, easy to serve and they’re perfect for parties. This treat will be the hit of your brunch, New Year’s Eve party, or for any special occasion. If you’re making these jello cups for a larger party, use disposable serving cups for easy transportation and easy cleanup.
Ingredients for Raspberry Mousse
I find that raspberries are the best berries to go along with champagne and for this dessert! The raspberry layer is very similar to a no-bake cheesecake, made with cream cheese, whipped cream and gelatin. I also add sweetened condensed milk and white chocolate for a very creamy and authentic taste. I use the sweetened condensed milk in place of pastry cream or raw eggs, that are usually used to make mousse. This no-bake and no-cook version is much quicker to make!
I also added some sparkling wine extract – it adds so much great fruity flavor to the recipe. The extract is optional but can be replaced with raspberry extract.
How to Make Raspberry Mousse Cups
These mini desserts are easy to make and so impressive! Here’s how I put them together!
- Prepare the no-bake raspberry mousse first. Once you have the mousse ready, pipe the mousse into small dessert cups or bowls. Press a few fresh raspberries into the mousse.
- Let the mousse set in the refrigerator for at least 1 hour. This step is important! Adding the champagne jello over the top when the mousse isn’t set will cause the two mixtures to combine.
- Prepare the champagne jello next. Make sure it cools down to room temperature before pouring it over the back of a spoon and over the raspberry mousse.
- Allow the dessert cups to chill in the refrigerator until the jello is completely set. I recommend letting these set overnight.
These jello cups are made with real champagne, making this dessert perfectly boozy for your next party! This recipe can also be made non-alcoholic with a few simple changes! For the raspberry mousse, replace the raspberry liqueur with a teaspoon of raspberry extract, or add a few tablespoons of raspberry preserves for a more intense berry flavor. For the champagne jello layer, simply swap out the wine with white grape juice.
Enjoyed this recipe for parfait cups? Check out some of my other recipes you’re sure to enjoy!
- You’ll love these ‘No-Bake Raspberry Cheesecake Parfait’ jello cups! So delicious and always a hit!
- My ‘Berries & Cream Tres Leches Cups’ are so easy to make!
- Triple Layered Pomegranate Mousse – three layers of fruity goodness layered into cups!
- Strawberry Mousse Parfaits – all the strawberry flavor! With berry mousse and berry jello topping!
- Mango Vanilla Panna Cotta – creamy vanilla panna cotta topped with mango gelee and passion fruit!
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Raspberry Mousse Jello Cups Recipe (video)
For Raspberry Mousse:
- 2 1/2 cups raspberries, fresh or frozen (thaw)
- 2 tablespoons raspberry liqueur
- 1/2 teaspoon sparkling wine extract, optional
- 1/2 cup sweetened condensed milk
- 1/2 cup white chocolate chips, melted
- 2 cups heavy cream, extra chilled
- 1/3 cup white granulated sugar
- 8 ounces cream cheese or mascrapone
- 1/4 cup water
- 1/2 oz unflavored gelatin powder
For Champagne Jello:
- 3 cups sparkling wine, 1 bottle
- 1/3 cup water
- 1 oz unflavored gelatin powder
- 1 cup extra raspberries, for garnish
- Prepare the raspberry mousse first. Using a large fork or masher, crush the raspberries into a sauce. If using frozen berries, let them thaw first. Add the raspberry liqueur (if making non-alcoholic, omit), sparkling wine extract, and sweetened condensed milk. You can also add a few drops of red food coloring to intensify the color. Melt the white chocolate chips in the microwave until smooth and add to the mixture. Use a whisk to blend all of the ingredients together; set aside.
- Next, pour the heavy cream into a mixing bowl and add the white granulated sugar. Whisk on medium speed until soft peaks form. Add softened cream cheese or mascarpone (either one will work great!) and whisk on high speed until the mixture is light and fluffy. Combine the whipped cream with the raspberry sauce by gently folding the two together.
- Prepare the gelatin mixture. Sprinkle the unflavored gelatin over the water; stir, then heat in the microwave for about 30 seconds or until gelatin is dissolved. Allow the mixture to cool slightly, then pour into the raspberry mousse and fold it in with a spatula.
- Transfer the mousse into a large pastry bag (takes me two rounds) and pipe into glasses or clear plastic cups (perfect to bring to a party!). You can also spoon the mixture into small dessert bowls. Garnish the top with a few fresh raspberries, then transfer the glasses into the refrigerator for 1 HOUR, allowing the mousse layer to set on the top.
- Once mousse has set for 1 hour, prepare the champagne jello. I recommend using Prosecco, or a sweet sparkling wine. Pour the champagne into a large bowl. Sprinkle 1 oz of gelatin over 1/3 cup water. Microwave until the gelatin is completely dissolved, about 30 seconds. Add the gelatin into the champagne, stir, then let the mixture sit for a few minutes to allow any foam to dissipate.
- Use a small ladle to pour the champagne over the raspberry mousse. Fill up the glasses, then return them to the refrigerator to allow the jello to set completely. Garnish the top with fresh mint leaves and more raspberries, when serving.