Ingredients
- 1 envelope unflavored gelatin
- 3 Tbsp cold water
- 2 cups fresh or frozen raspberries
- ½ cup sugar (or more if you have especially tart berries)
- 1½ cups heavy cream
- 1 tsp vanilla
- 6 Tbsp semi-sweet chocolate chips
- ½ Tbsp shortening (to thin the chocolate)
Instructions
- In a small bowl, mix gelatin with 3 Tbsp cold water. Let stand to dissolve & solidify.
- Combine raspberries and sugar in a medium saucepan; cook over medium-low heat, stirring, until sugar dissolves and mixture is warm, about 5 minutes. Optional: Gently mash the berries with a potato masher, but keep the texture slightly chunky. Stir in gelatin until it melts/dissolves. Pour mixture into a bowl to cool and set aside.
- Combine heavy cream and vanilla in the bowl of a stand mixer. Using the whisk attachment, whip cream until soft peaks form. Gently fold in raspberry mixture. Spoon mousse into 6 dessert goblets. Lightly cover with plastic wrap; refrigerate until set, at least 2 hours or up to 2 days in advance.
- Before serving, melt chocolate with the shortening in a small bowl using short bursts in the microwave. Pour melted chocolate into a zip-top bag and cut off the corner. Zig-zag the chocolate over the top of the set mousse. Garnish with a couple of fresh or frozen raspberries.
Source : allrecipes.com
