As soon as a dessert involves something served in a chocolate cup, it has myundivided attention. This fabulous dessert crosses indulgent chocolate with afilling of light, fruity raspberry mousse. Individual servings are perfect for sharing.(Or, if you’re so inclined, not sharing.) You can garnish these little gems withwhipped cream and chocolate shavings, or a couple of jaunty raspberries, if youlike. Refrigerate any extra mousse in a separate container to snack on later.
To make th e chocolate cups , in a small saucepan, heatthe chocolate chips and shortening over high heat, stirringcontinuously until melted. Using the back of a metal spoon,spread the chocolate evenly inside six 31/2-inch foil muffinliners. Refrigerate until firm, about 30 minutes.To make the mousse, in a bowl, sprinkle the gelatin evenlyover the cold water and allow the gelatin to absorb the waterfor 2 minutes. Add the boiling water and stir until the gelatinis fully dissolved. Add the sugar and stir until dissolved.Transfer the gelatin mixture to a blender. Add the berries andblend until liquefied. Set a fine-mesh strainer over a bowl andpour the mixture through the strainer to strain out the seeds.Refrigerate until thickened.
Rinse the blender of any remaining raspberry seeds andreturn the thickened raspberry gelatin mixture to theblender. Add the whipped cream and blend until smooth.Refrigerate until thickened. Carefully peel away the foil from the chocolate cups. Spoonthe mousse into the cups and serve.
2 cups semisweet chocolatechips
2 tablespoons solid vegetable shortening
1 tablespoon (1 envelope)unflavored gelatin powder
1/4 cup cold water
1/2 cup boiling water
1/4 cup sugar1
1/2 cups fresh raspberries
2 cups whipped cream (1 cupheavy cream, whipped)
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Reprinted with permission from Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets. Copyright © 2012 by Victoria Belanger. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Angie Cao.
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