2 Tbsp solid vegetable shortening
- 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.
¼ cup cold water
¼ cup sugar
1 ½ cup fresh raspberry
2 cup whipped cream (1 cup heavy cream, whipped)
½ cup boiling water
- 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).
- Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
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).
Reprinted with permission from Hello, Jell-O!: 50+ Inventive Recipes from the Jello Mold Mistress by Victoria Belanger, 2012. Published by Ten Speed Press, a division of Random House, Inc.