Chocolate Raspberry Mousse Cups

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups semi-sweet chocolate chips
• 2 tablespoons vegetable shortening (solid shortening like crisco)
• 1 tablespoon unflavored gelatin (1 envelope)
• 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)

Recipe

• 1 to make cups: in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
• 2 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.
• 3 to 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.
• 4 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.
• 5 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.
• 6 carefully peel away the foil from the chocolate cups. spoon the mousse into the cups and serve.