Chocolate Raspberry Mousse Shooters
PREP TIME
30 min.
COOK TIME
30 min.
Serving Size
12 servings
This glorious cake is worthy of any big celebration!
Ingredients
RASPBERRY COULIS
- 1 1/2 cups (375 mL) frozen unsweetened raspberries, thawed
- 3 tbsp (40 mL) sugar
- 1 tsp (5 mL) lemon juice
CHOCOLATE MOUSSE
- 1 cup (250 mL) semi-sweet chocolate chips
- 1/2 tsp (2 mL) gelatin powder
- 1/4 cup (50 mL) milk
- 2 cups (500 mL) whipping cream
- Chocolate cookie crumbs (garnish)
Directions
| 1. | In a blender or food processor, purée raspberries, sugar, and lemon juice; pour through a fine sieve into a liquid measuring cup and discard solids. Refrigerate. |
| 2. | In a bowl, melt chocolate using microwave, stirring every 15 seconds. In a small sauce pot, sprinkle gelatin powder onto milk, and let sit for 1 minute. Heat milk to just below a simmer. Whisk chocolate into warm milk until blended through. Let cool to room temperature. |
| 3. | Whip cream to stiff peak. Gradually fold chocolate mix into whipped cream and blend thoroughly. Spoon mousse into a piping bag*. In a shot glass*, fill 1/3 with chocolate mousse and 1/3 with raspberry purée. Top with another layer of chocolate mousse. Garnish with chocolate cookie crumbs. Chill for at least 4 hours before serving. |
Tips
- Instead of a piping bag, spoon mousse into a large re-sealable plastic bag and cut the bottom corner to create a tip.
- The shot glass should be wide enough to insert a teaspoon.
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