Chocolate Raspberry Mousse Cups

Name: Chocolate Raspberry Mousse Cups
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 6 serving(s)
Ingredients: 2 cups semi-sweet chocolate chips; 2 tablespoons vegetable shortening (solid shortening like Crisco); 1 tablespoon unflavored gelatin (1 envelope); 1/4 cup cold water; 1/2 cup boiling water; 1/4 cup sugar; 1 1/2 cups fresh raspberries; 2 cups whipped cream (1 cup heavy cream whipped)

Submitted by gailanng

"You can garnish these little gems with whipped cream and chocolate shavings. Refrigerate any extra mousse. From "Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets" by Victoria Belanger. Chill time required as recipe states."

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Ready In:: 2hrs 40mins
Ingredients:: 8
Serves:: 6

ingredients

For the Cups
2 cups semi-sweet chocolate chips
2 tablespoons vegetable shortening (solid shortening like Crisco)
For the Mousse
1 tablespoon unflavored gelatin (1 envelope)
¹⁄₄ cup cold water
¹⁄₂ cup boiling water
¹⁄₄ cup sugar
1 ¹⁄₂ cups fresh raspberries
2 cups whipped cream (1 cup heavy cream whipped)

directions

To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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