Chocolate Raspberry Mousse Cups Recipes

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

Steps:

• Line a 12-cup muffin pan with paper liners and set aside. To prepare the chocolate cups, place the semisweet chocolate chips in a heat-safe bowl and set aside. Fill a medium-size saucepot 1/3 of the way full with water and bring to a boil. Turn off the heat and then place the bowl with the chocolate chips on top of the saucepot, and let sit for 3-5 minutes. Lightly whisk the chocolate chips until fully melted. Remove the bowl from the saucepot. Pour 1 Tbsp of the melted chocolate into each liner and with a small pastry brush, spread the chocolate to completely cover the inside of the paper cup liner. Refrigerate the cups for 10 minutes. Once chilled, add another Tbsp of melted chocolate and spread again to evenly cover the previous layer of chocolate. Refrigerate until needed. To prepare the chocolate mousse, place the chocolate chips in a medium-size bowl and set aside. Pour the cream and the corn syrup into a medium-size saucepan and bring to a boil. Pour the hot cream mixture over the chocolate chips, and let stand for a couple of minutes. Add the butter and vanilla and whisk lightly until the chocolate chips are completely melted and the mixture is fully incorporated. Refrigerate for 45 minutes, or until cold, stirring occasionally. Place the cooled chocolate mixture into the bowl of a stand mixer fitted with the wire whip attachment. Beat the mixture until light and fluffy, making sure not to over whip. To assemble the mousse cups, scoop 1 Tbsp of the raspberry jam into each of the chocolate cups. Next, pipe an equal amount of the chocolate mousse into each cup, then pipe a small dollop of whipped topping in the middle of each mousse cup. Place one fresh raspberry and one mint leaf on the whipped topping. Keep refrigerated until ready to serve.

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Steps:

• To Make 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.
• To Make 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.
• 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.
• Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

Steps:

• In a small heatproof bowl, set over a saucepan of simmering water, heat 1/4 cup of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (place it over the pan of hot water again if it doesn't all melt, being careful not to overheat it).
• In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form.
• Fold one-quarter of the whipped cream into chocolate mixture, then fold back into the remaining whipped cream.
• Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.