White Chocolate Raspberry Mousse in Chocolate Cups

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Delicious little morsels for fans of the raspberry and chocolate combo?

Chocolate Cups Recipe Ingredients

  • 10.5 ounces bittersweet chocolate, chopped
  • 2 teaspoons shortening

Chocolate Cups Recipe Directions

Chill your miniature muffin/cupcake tin.┬áPut the chopped chocolate and shortening into a metal bowl over a saucepan with water simmering in the bottom. The bowl should not be touching the water. Stir constantly until the mixture is smooth. Remove from the heat and cool a bit (not too much or it will get too thick to paint with). Paint the inside of miniature cupcake liners with the chocolate, then chill in the pan and chocolate cups in the fridge. Re-paint the inside of the cupcake liners two more times to make sure that all the crevices and folds of the paper cups are covered. The chocolate tends to drip to the bottom of the cup.┬áRefrigerate for at least a half hour until your chocolate solidifies. Peel back the paper liners from each chocolate cup. (A few people at the dessert tasting said they would have preferred white chocolate or milk chocolate cups instead of the darker bittersweet chocolate – whatever you like is just fine! Also, you can do full-size cupcake liners if you want to serve larger portions. These portions are for bite-size desserts.)

White Chocolate Raspberry Mousse Recipe Ingredients

  • 1/2 cup fresh raspberry puree
  • 2 tablespoons raspberry liqueur
  • 7 ounces white chocolate, chopped
  • 1 cup heavy whipping cream

White Chocolate Raspberry Mousse Recipe Directions

Chill a super-clean metal mixing bowl. Melt the chocolate just like you did for the chocolate cup, over a saucepan of simmering water that doesn’t touch the bowl. In the cooled mixing bowl, whip the heavy cream until stiff peaks form. Put it in the refrigerator to chill. Combine the raspberry puree and raspberry liqueur, and warm them in a metal bowl over hot water just like you did with the chocolate. Slowly stir in the melted white chocolate. Fold the chocolate raspberry mixture into the whipped cream with a spatula. Pipe the white chocolate raspberry mousse into the chocolate cups and chill for at least 6 hours. We garnished ours with a drizzle of fresh raspberry coulis, but you could also do fresh whipped cream or chocolate curls.

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.


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