RASPBERRY MOUSSE IN CHOCOLATE CUPS
FOR THE CHOCOLATE CUPS:
1 1/2 cups semisweet chocolate chips
1 1/2 teaspoons shortening
FOR THE MOUSSE:
1 teaspoon unflavored gelatin
1 tablespoon water
1 1/2 cups fresh raspberries
1 cup heavy (whipping) cream
1/4 cup powdered sugar
Fresh raspberries (optional, for garnish)
Fresh mint leaves (optional, for garnish)
TO MAKE THE CHOCOLATE CUPS:
In small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
Line 8 muffin cups with paper baking cups. With pastry brush, coat sides and bottom of each cup thickly and evenly with chocolate. Refrigerate 10 minutes or until set.
Brush any thin spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm.
TO MAKE THE MOUSSE:
Place water in small microwave-safe bowl; sprinkle gelatin over 1 tablespoon water. Let stand 5 minutes to soften.
Meanwhile, place 1 1/2 cups raspberries in blender container or food processor bowl with metal blade. Cover; blend until pureed.
Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture; mix well.
In small bowl, beat whipping cream and powdered sugar until stiff peaks form. DO NOT OVERBEAT. Gently fold in raspberry mixture. Cover; refrigerate until serving time.
FIFTEEN MINUTES BEFORE SERVING:
Carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Garnish with raspberries and mint leaves. Store in refrigerator.
Makes 8 servings
Source: Recipe booklet: Pillsbury Classic Cookbooks #222, August 1999
FOR THE CHOCOLATE CUPS:
1 1/2 cups semisweet chocolate chips
1 1/2 teaspoons shortening
FOR THE MOUSSE:
1 teaspoon unflavored gelatin
1 tablespoon water
1 1/2 cups fresh raspberries
1 cup heavy (whipping) cream
1/4 cup powdered sugar
Fresh raspberries (optional, for garnish)
Fresh mint leaves (optional, for garnish)
TO MAKE THE CHOCOLATE CUPS:
In small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
Line 8 muffin cups with paper baking cups. With pastry brush, coat sides and bottom of each cup thickly and evenly with chocolate. Refrigerate 10 minutes or until set.
Brush any thin spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm.
TO MAKE THE MOUSSE:
Place water in small microwave-safe bowl; sprinkle gelatin over 1 tablespoon water. Let stand 5 minutes to soften.
Meanwhile, place 1 1/2 cups raspberries in blender container or food processor bowl with metal blade. Cover; blend until pureed.
Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture; mix well.
In small bowl, beat whipping cream and powdered sugar until stiff peaks form. DO NOT OVERBEAT. Gently fold in raspberry mixture. Cover; refrigerate until serving time.
FIFTEEN MINUTES BEFORE SERVING:
Carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Garnish with raspberries and mint leaves. Store in refrigerator.
Makes 8 servings
Source: Recipe booklet: Pillsbury Classic Cookbooks #222, August 1999
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