- 2 cups semisweet chocolate chips
- 2 tablespoons solid vegetable shortening
- Raspberry Mousse
- 1 tablespoon (1 envelope) unflavored gelatin powder
- 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)
1 To make the chocolate 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.
2 To make the 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.
3 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
4 Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
Makes 6 dessert cups.
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Excerpted from Hello Jell-o! by Victoria Belanger. Copyright © 2012 by Victoria Belanger. Photographs Copyright © 2012 by Angie Cao. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.