Raspberry Mousse in Chocolate Cups

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


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


  1. 1 In small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
  2. 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. 3 Brush any thin spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm.
  4. 4 Place water in small microwave-safe bowl; sprinkle gelatin over water. Let stand 5 minutes to soften.
  5. 5 Meanwhile, place 1 1/2 cups raspberries in blender container or food processor bowl with metal blade. Cover; blend until pureed.
  6. 6 Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture; mix well.
  7. 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. 8 Fifteen minutes before serving, carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Garnish with raspberries. Store in refrigerator.




Nutrition Information

Recipe Step Photos

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