Raspberry Mousse for #SundaySupper

Raspberry Mousse in chocolate cup
I’ve always wanted to try making a fruit mousse but I thought it was a long, difficult process. Turns out that its easy, fun and very rewarding! Serve it in a homemade chocolate cup for an elegant dessert for any occasion!

This seemed like a perfect way to celebrate our Sunday Supper Summer Berry Party! Gee, try saying that 10 times fast.
I used to have a whole fence lined with raspberries years ago where I use to live. It spoiled me to be able to just wander out into the yard and pick some for breakfast, muffins, whatever. It took me back to my childhood when we’d have favorite scavage spots to pick them for snacks. You can’t beat fresh picked anything, especially berries!
Thanks Nicole for hosting this berrilicious party! stop by Daily Dish Recipes
Daily Dish and show her some berry I mean foodie love!
I’d made chocolate peanut butter cups before using this technique but never tried a soft filling. It turns out that these are perfect for mousse or pudding. You can eat the filling with a spoon or if you are like me, just go for it! Chomp chomp! No dishes!
The cups are easy to make. If you never tried it, here’s a quick tutorial.
You can use candy melts or semi-sweet chips and shortening. Use 1 1/2 teaspoons of vegetable shortening to 1 cup semi-sweet chips. For the drizzle I used pink candy melts that I had left over from a Valentine’s party.
Simply melt the chocolate either in the microwave or a double boiler and let cool slightly. Place chocolate in a plastic pastry bag with the tip cut off. Drizzle the chocolate in paper liners on the bottom and sides. Refrigerate until set.
chocolate drizzle
Melt 1 to 1 1/2 cups of chocolate melts or semi-sweet chips/shortening mixture. Let cool slightly. Fill cups about 1/4 with cooled chocolate. Using a pastry brush or the back of a spoon, carefully paint the chocolate up the sides of the cup to the very top of the paper. You can use a muffin pan for added support.
Chocolate cups
Refrigerate until hardened, about 2 hours. Carefully peel off the paper and your chocolate dessert cup in ready to use.
Here’s a Raspberry Mousse recipe adapted from my Mom’s old Betty Crocker Cookbook.
Raspberry Mousse

Ingredients

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 2 cups fresh or frozen raspberries
  • 1 teaspoon sugar
  • 1 teaspoon unflavored gelatin
  • 2 Tablespoon raspberry juice (from pulp)

Directions In a cold bowl (the colder the better), whip cream, powdered sugar and vanilla together to form stiff peaks.Refrigerate.
Bring berries and teaspoon of sugar to a boil over medium heat. Whisk to dissolve sugar. Cook to soften berries to a pulp. Cool. Run pulp through a sieve to remove seeds if desired.
Set an empty bowl over a bowl of hot water. Mix gelatin with the Tablespoon of raspberry pulp juice over the hot water to dissolve. Add to the pulp. Mix.
Fold whipped cream into pulp.
puree and whip cream
raspberry mousse bowl
Fill chocolate cups and refrigerate or freeze for an ice cold treat. Top with whip cream and raspberries if desired.

Here are more delicious berry ideas from our Sunday Supper Group!

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

Desserts

Cocktails, Drinks & Smoothies

Party Planning

We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Are you coming to the Food and Wine Conference held July 19-21 in Orlando, Florida? Register Here .

food and wine

Raspberry Mousse for #SundaySupper
 
Author:
Ingredients
  • ■2 cups heavy cream
  • ■1/2 cup powdered sugar
  • ■2 teaspoons vanilla
  • ■2 cups fresh or frozen raspberries
  • ■1 teaspoon sugar
  • ■1 teaspoon unflavored gelatin
  • ■2 Tablespoon raspberry juice (from pulp)
Instructions
  1. In a cold bowl, whip cream, powdered sugar and vanilla together to form stiff peaks.Refrigerate.
  2. Bring berries and teaspoon of sugar to a boil over medium heat. Whisk to dissolve sugar. Cook to soften berries to a pulp. Cool. Run pulp through a sieve to remove seeds if desired.
  3. Set an empty bowl over a bowl of hot water. Mix gelatin with the Tablespoon of raspberry pulp juice over the hot water to dissolve. Add to the pulp. Mix.
  4. Fold whipped cream into pulp.
  5. Fill chocolate cups and refrigerate or freeze for an ice cold treat.
  6. Top with whip cream and raspberries if desired.
This entry was posted in #SundaySupper, berries, candy, chocolate, dessert, What's For Dinner? and tagged , , , , , . Bookmark the permalink.

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