Raspberry Mousse in Chocolate Cups

Serve mousse in tasty chocolate cups and top it with raspberry - perfect for dessert.

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  • prep time 25 min
  • total time 2 hr 25 min
  • ingredients 9
  • servings 8
 

Ingredients

1 1/2
cups semi-sweet chocolate chips
1 1/2
teaspoons shortening
1
tablespoon water
1
teaspoon unflavored gelatin
1 1/2
cups fresh raspberries
1
cup whipping cream
1/4
cup powdered sugar
Fresh raspberries, if desired
Fresh mint leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
  • 2 Line 8 muffin cups with paper baking cups. With pastry brush, coat sides and bottom of each cup thickly and evenly with chocolate. Refrigerate 10 minutes or until set.
  • 3 Brush any thin spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm.
  • 4 Place water in small microwave-safe bowl; sprinkle gelatin over water. Let stand 5 minutes to soften.
  • 5 Meanwhile, place 1 1/2 cups raspberries in blender container or food processor bowl with metal blade. Cover; blend until pureed.
  • 6 Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture; mix well.
  • 7 In small bowl, beat whipping cream and sugar until stiff peaks form. DO NOT OVERBEAT. Gently fold in raspberry mixture. Cover; refrigerate until serving time.
  • 8 Fifteen minutes before serving, carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Garnish with raspberries. Store in refrigerator.
  • 1 In small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
  • 2 Line 8 muffin cups with paper baking cups. With pastry brush, coat sides and bottom of each cup thickly and evenly with chocolate. Refrigerate 10 minutes or until set.
  • 3 Brush any thin spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm.
  • 4 Place water in small microwave-safe bowl; sprinkle gelatin over water. Let stand 5 minutes to soften.
  • 5 Meanwhile, place 1 1/2 cups raspberries in blender container or food processor bowl with metal blade. Cover; blend until pureed.
  • 6 Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture; mix well.
  • 7 In small bowl, beat whipping cream and sugar until stiff peaks form. DO NOT OVERBEAT. Gently fold in raspberry mixture. Cover; refrigerate until serving time.
  • 8 Fifteen minutes before serving, carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Garnish with raspberries. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Some supermarkets and gourmet shops sell chocolate dessert cups. They can be substituted for the homemade ones.

If you don’t have a pastry brush, use the tip and the back of a spoon to spread the chocolate on the bottom and up the sides of the cups.

Instead of preparing chocolate cups, purchase ready-made cups to hold the raspberry mousse. Try individual shortcakes sponge cake cups or tartlet shells.

Fresh Raspberry Mousse with Whipped Cream is another simple variation of this recipe. Arrange fresh raspberries in small dessert dishes; spoon the mousse over the fruit. Garnish each serving with whipped cream and chocolate shavings.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
13g,
13%
),
Cholesterol
40mg
40%;
Sodium
15mg
15%;
Total Carbohydrate
28g
28%
(Dietary Fiber
3g
3%
  Sugars
24g
24%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
4%;
Iron
6%;
Exchanges:
2 Fruit; 2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.