Recipe: REC: Lime Mousse in Chocolate Bowls w/Raspberry Sauce

Here's another one that caught my eye....I haven't tried it yet...but it sounds fantastic!

LIME MOUSSE in CHOCOLATE BOWLS with RASPBERRY SAUCE

Makes 10 servings

Chocolate Bowls:
10 small apples (for molding chocolate bowls
2 (12 oz) bags semisweet chocolate chips (4 cups)

Mousse:
1 t unflavored gelatin
1/2 cup fresh lime juice
1 (14 oz) can sweetened condensed milk
grated peel of 3 medium limes (4 1/2 t.)
green food coloring
1 1/2 cups whipping cream, whipped

Raspberry Sauce:
1 (12 oz) package frozen raspberries
3 tablespoons powdered sugar
1 t lemon juice

cranberries and mint leaves for garnish


To prepare bowls: Cut plastic wrap into squares large enough to enclose apples. Wrap a square around each apple, closing at stem end with a twist tie. Microwave chocolate chips in glass bowl on high (100% power) until completely melted, 1 to 1 1/2 minutes. Stir until smooth.

Dip each wrapped apple halfway into melted chocolate; allow excess to drip back into bowl. Set apples chocolate-side-up in small bowls or custard cups. Refrigerate at least 4 hours, or as long as 2 days. Remove apples from refrigerator 1 at a time. Gently remove twist tie; carefully lift out the apple and then the plastic wrap. Return chocolate bowl to refrigerator and repeat for each apple. Make a few extra bowls in case of breakage.

To prepare mousse: Soften gelatin in lime juice; liquefy in microwave for 20 seconds on high. Repeat if necessary until gelatin is clear. Stir juice-gelatin into condensed milk. Add grated lime peel and 1 to 2 drips food coloring.

Beat cream until stiff. Fold cream into lime mixture. Refrigerate until ready to serve. This can be made up to 3 days ahead.

To prepare raspberry sauce: Blend frozen raspberries, powdered sugar and lemon juice in blender; stran. Refrigerate or freeze until just before assembly and serving time. Serve at room temperature.

To assemble dessert: Spread sauce over dessert plates. Remove chocolate bowls from refrigerator at least 10 minutes before serving. Fill with mousse and place on plates. Garnish with cranberries and mint leaves.