2 hrs 40 mins
2 hrs 30 mins
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.
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For the Cups
- 2 cups semi-sweet chocolate chips
- 2 tablespoons vegetable shortening (solid shortening like Crisco)
For the Mousse
- 1To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
- 2Using 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.
- 3To 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.
- 4Transfer 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.
- 5Rinse 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.
- 6Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
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Nutritional Facts for Chocolate Raspberry Mousse Cups
Serving Size: 1 (150 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 410.0
- Calories from Fat 231
- Total Fat 25.7 g
- Saturated Fat 13.9 g
- Cholesterol 15.2 mg
- Sodium 35.7 mg
- Total Carbohydrate 50.2 g
- Dietary Fiber 5.3 g
- Sugars 41.8 g
- Protein 4.3 g