Raspberry Mousse In Chocolate Cups Recipes

RASPBERRY MOUSSE

Raspberry Mousse image

This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

Steps:

Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

CHOCOLATE RASPBERRY MOUSSE CUPS

Chocolate Raspberry Mousse Cups image

You can garnish these little gems with whipped cream and chocolate shavings. Refrigerate any extra mousse. From "Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets" by Victoria Belanger. Chill time required as recipe states.

Provided by gailanng

Categories Dessert

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups semi-sweet chocolate chips
2 tablespoons vegetable shortening (solid shortening like Crisco)
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup cold water
1/2 cup boiling water
1/4 cup sugar
1 1/2 cups fresh raspberries
2 cups whipped cream (1 cup heavy cream whipped)

Steps:

To Make 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 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
To Make 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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