Raspberry and Chocolate Mousse is a beautiful make-ahead dessert that's served in stemless wine glasses for a stunning presentation. Perfect for a party.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours 35 minutes
Servings 6 servings
Calories 209 kcal
- 3 oz raspberry jello powder 1 small box
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups whipped cream (see note) or Cool Whip
- 1/2 cup half and half milk
- 2 packets unflavored gelatin (1/2 oz or 14 g)
- 2 cups cold water
- 1/2 cup unsweetened cocoa powder or 3 oz unsweetened chocolate chopped
- 2/3 cup granulated sugar
- Serving - optional
- fresh raspberries
- fresh mint sprigs
- Place a 6 or 12 cup muffin tin on a work surface. Set 6 stemless wine glasses on the diagonal in the cups (see note) and set aside.
- In a medium bowl, add 1 cup of boiling water and gelatin and stir slowly for one minute until dissolved.
- Stir in 1/2 cup cold water and then set aside to cool. (While waiting, you can whip your cream to stiff peaks if using whipping cream.)
- Once the gelatin mixture has started to set with a slight jiggle, add the whipped cream and whisk thoroughly until blended.
- Pour the mixture into each glass until you've reached 1/4 inch below the rim.
- Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.
- In a small bowl, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes to bloom.
- Whisk in cold water until mixed, and then add the cocoa and sugar.
- Place a saucepan over medium heat and add the chocolate mixture. Heat until barely boiling stirring constantly, and remove from heat.
- Set aside to cool. You may prefer to transfer to a large measuring cup for pouring later.
- Place glasses on a work surface. Once the chocolate mixture is lukewarm, pour into glasses to cover the raspberry layer.
- Chill at least one more hour to set.
- Garnish with optional raspberries and mint. Serve and enjoy!
- If using whipping cream, you'll need 1 1/2 cups of liquid cream.
- To help stabilize the glasses in the muffin tin, you can use a hand towel or place a paper cupcake cup upside down beneath each glass.
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Source : https://tipbuzz.com/raspberry-chocolate-mousse/