Wednesday, November 7, 2012

Chocolate Raspberry Mousse Cups

Chocolate Raspberry Mousse Cups

2 cups semisweet chocolate chips
1/2 cup boiling water

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)


  • To 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.

  • To 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.

  • 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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