Chocolate Raspberry Mousse Cups

My jello is the cover story for this week’s Real Eats eMagazine. The spread features some images and recipes from my new book Hello Jell-O!, including recipes for the Chocolate Raspberry Mousse Cups (also below) shown on the cover of the magazine and the Petite Watermelons featured on the cover of the book. Click here to read the article and try the recipes for yourself!

Chocolate Raspberry Mousse Cups 

Chocolate cups:

2 cups semisweet chocolate chips
2 tablespoon vegetable shortening

Raspberry mousse:

2 tablespoons (2 envelopes) unflavored gelatin powder
1/2 cup cold water
1/2 cup sugar
1  cup water, boiling
3 cup fresh raspberries
4 cups whipped cream

For the chocolate cups:

In a small saucepan, heat chocolate and shortening until melted stirring well.  Using the back of a spoon spread the chocolate evenly inside of 6 jumbo size foil muffin liners. Refrigerate until firm, about 30 minutes.  Carefully peal away foil.

For the raspberry mousse:

In a large bowl, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes.  Stir in boiling water until gelatin is fully dissolved. Stir in sugar until dissolved. Transfer gelatin and sugar mixture to blender. Add berries and blend until liquefied.  Pour through a wire mesh strainer in to a large bowl to strain out seeds. Refrigerate until thickened.

Rinse blender and return raspberry gelatin mixture to blender.  Add whipped cream and blend until smooth.  Refrigerate until thickened. Spoon into chocolate cups and serve.

Makes 6 dessert cups

About Victoria Belanger

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