Chocolate Raspberry Mousse Cups
|2 cups semisweet chocolate chips|| |
|2 tablespoons solid vegetable shortening||1/4 cup sugar|
|1 tablespoon unflavored gelatin powder||1 1/2 cups fresh raspberries|
|1/4 cup cold water||2 cups whipped cream (1 cup heavy cream, whipped)|
make the chocolate 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
31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
make the 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.
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.