Raspberry Mousse In Chocolate Cups

Name: Raspberry Mousse In Chocolate Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams white chocolate candy coating or colored candy coating; 237 milliliters ice cubes; 6 servings Fresh raspberries and mint; 340 grams package frozen unsweetened raspberries, thawed; 85 grams package raspberry gelatin; 849 Large star pastry tip; 1 teaspoon shortening; 177 milliliters boiling water; 227 grams carton frozen whipped topping, thawed; 4 to six disposable plastic Champagne or wine glasses with removable bottoms

If you want to add more gluten free recipes to your collection, Raspberry Mousse In Chocolate Cups might be a recipe you should try. This recipe serves 6. One portion of this dish contains approximately 27g of protein, 48g of fat, and a total of 692 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires colored candy coating, ice cubes, raspberries and mint, and water. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Chocolate cups: In the small saucepan, heat candy coating until melted. Stir in shortening until the mixture is smooth and blended.

Ingredients you will need

Almond Bark

Shortening

Chocolate

Equipment you will use

Sauce Pan

Separate the removable base from the cup and stem section of each plastic glass. Fill each hollow stem with candy coating, then use the pastry brush to brush candy coating over the inside of each cup. Refrigerate for 10 minutes or until set.

Ingredients you will need

Almond Bark

Base

Equipment you will use

Pastry Brush

Brush a second layer of candy coating on the inside of each cup. Refrigerate until set.

Ingredients you will need

Almond Bark

Invert the plastic base of each glass. Fill each base with melted candy coating and level with a knife. Refrigerate for 10 minutes or until set.

Ingredients you will need

Almond Bark

Base

Equipment you will use

Knife

Carefully remove the chocolate cups with stems from the plastic glasses. Carefully remove each chocolate base from the plastic base. With the remaining melted candy coating, attach the bottom of each chocolate stem to the top of a chocolate base.

Ingredients you will need

Almond Bark

Chocolate

Base

Let chocolate cups set.

Ingredients you will need

Chocolate

Raspberry mousse: In a large bowl, stir the boiling water and gelatin until dissolved.

Ingredients you will need

Raspberries

Gelatin

Water

Equipment you will use

Bowl

Add ice cubes; stir until melted.

Ingredients you will need

Ice Cubes

Press raspberries through the sieve and discard the seeds (the raspberry puree should measure about 1/2 cup). Stir raspberry puree into gelatin mixture. Refrigerate for 1 hour or until almost set. Fold in the whipped topping; refrigerate for 30 minutes.

Ingredients you will need

Raspberry Puree

Whipped Topping

Raspberries

Gelatin

Seeds

Equipment you will use

Sieve

Cut a hole in the corner of the pastry or plastic bag and insert the star pastry tip. Fill the bag with raspberry mousse. Pipe mousse into each chocolate cup.

Ingredients you will need

Chocolate

Raspberries

Equipment you will use

Ziploc Bags

Garnish each cup with mint and a raspberry.

Ingredients you will need

Raspberries

Mint

Equipment

Ingredients

Servings:

142grams

white chocolate candy coating or colored candy coating 237milliliters

ice cubes 6servings

Fresh raspberries and mint 340grams

package frozen unsweetened raspberries, thawed 85grams

package raspberry gelatin 849

Large star pastry tip 1teaspoon

shortening 177milliliters

boiling water 227grams

carton frozen whipped topping, thawed 4

to six disposable plastic Champagne or wine glasses with removable bottoms

Recommended wine: Cream Sherry, Port, Moscato Dasti

Mousse can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.