Chocolate Raspberry Mousse Cups Recipe 455 Recipes

CHOCOLATE MOUSSE CUPS

Steps:

• Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
• Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
• Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

CHOCOLATE-RASPBERRY MOUSSE CUPS RECIPE - (4.5/5)

Steps:

• Line a 12-cup muffin pan with paper liners and set aside. To prepare the chocolate cups, place the semisweet chocolate chips in a heat-safe bowl and set aside. Fill a medium-size saucepot 1/3 of the way full with water and bring to a boil. Turn off the heat and then place the bowl with the chocolate chips on top of the saucepot, and let sit for 3-5 minutes. Lightly whisk the chocolate chips until fully melted. Remove the bowl from the saucepot. Pour 1 Tbsp of the melted chocolate into each liner and with a small pastry brush, spread the chocolate to completely cover the inside of the paper cup liner. Refrigerate the cups for 10 minutes. Once chilled, add another Tbsp of melted chocolate and spread again to evenly cover the previous layer of chocolate. Refrigerate until needed. To prepare the chocolate mousse, place the chocolate chips in a medium-size bowl and set aside. Pour the cream and the corn syrup into a medium-size saucepan and bring to a boil. Pour the hot cream mixture over the chocolate chips, and let stand for a couple of minutes. Add the butter and vanilla and whisk lightly until the chocolate chips are completely melted and the mixture is fully incorporated. Refrigerate for 45 minutes, or until cold, stirring occasionally. Place the cooled chocolate mixture into the bowl of a stand mixer fitted with the wire whip attachment. Beat the mixture until light and fluffy, making sure not to over whip. To assemble the mousse cups, scoop 1 Tbsp of the raspberry jam into each of the chocolate cups. Next, pipe an equal amount of the chocolate mousse into each cup, then pipe a small dollop of whipped topping in the middle of each mousse cup. Place one fresh raspberry and one mint leaf on the whipped topping. Keep refrigerated until ready to serve.

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

CHOCOLATE RASPBERRY MOUSSE CUPS

Steps:

• To Make 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 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
• 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.
• 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.
• 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.
• Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.