Chocolate Raspberry Mousse Cups


Chocolate Cups:
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)


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 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
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 (see tip below).

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 (see tip below).

Tip: The gelatin should be the consistency of an extremely dense pudding. Keep it in the fridge for approximately 1 hour and 30 minutes (depending on the volume, thickness, and chilling temperature).

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