Great Tastes of Manitoba 2010-2011
1 1/2 cups (375 mL) frozen unsweetened raspberries, thawed
3 Tbsp (40 mL) sugar
1 tsp (5 mL) lemon juice
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)
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.
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.
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.
*Instead of a piping bag, spoon mousse into a large re-sealable plastic bag and cut the bottom corner to create a tip.
*Shot glass should be wide enough to insert a teaspoon.