Pretty in pink and served in a chocolate cup makes these cakes a darling dessert.

As soon as a delicious dessert recipe involves something served in a chocolate cup, it has my undivided attention. This fabulous dessert crosses indulgent chocolate with a filling of light, fruity raspberry mousse. Individual servings are perfect for sharing. (Or, if you’re so inclined, not sharing.) You can garnish these little gems with whipped cream and chocolate shavings, or a couple of jaunty raspberries, if you like. Refrigerate any extra mousse in a separate container to snack on later.
 

 

Ingredients

Chocolate Cups

• 2 cups semisweet chocolate chips
• 2 tablespoons solid vegetable shortening
• Raspberry Mousse
• 1 tablespoon (1 envelope) unflavored gelatin powder
• 1/4 cup cold water
• 1/2 cup boiling water
• 1/4 cup sugar
• 1-1/2 cups fresh raspberries
• 2 cups whipped cream (1 cup heavy cream, whipped)

Directions

1 To make the chocolate 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.

2 To make the 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.

3 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

4 Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

Makes 6 dessert cups.

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Excerpted from Hello Jell-o! by Victoria Belanger. Copyright © 2012 by Victoria Belanger. Photographs Copyright © 2012 by Angie Cao. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.