Mini Raspberry Chocolate Mousse Cups

These take about 40 minutes plus 2 hours chilling time.

Ingredients

Chocolate Cups

1 (12 oz) bag of Guittard milk chocolate chips

12-18 aluminum foil mini cupcake liners from Walmart.

Raspberry Purée

5 oz raspberries (fresh or frozen)

1/4 cup sugar

Chocolate Raspberry Filling

7 oz of white melting chips

1 1/4 cup cold whipping cream

Topping

Fresh raspberries

Powdered sugar

Directions

1. Pour 2/3 of your milk chocolate chips into your double boiler, with the water simmering below. Once melted, take the pan off the heat and add the final 1/3 of the milk chocolate chips, stirring until smooth.

2. Fill each mini foil liner about one third of the way full and rotate it to coat all sides. You may have to use your finger to help, but watch out, it's hot.  Pour any excess back and scrape the top edges to create a smooth top. Place chocolate-coated liners upside down on a parchment paper covered baking sheet.

3. Refrigerate cups for at least 25 minutes, or until the chocolate hardens.  This step can be done up to two days ahead of time and kept refrigerated until ready to use.

4. Prepare raspberry purée by combining raspberries and sugar in a small saucepan and bringing them to a boil.  Simmer 5-10 minutes and remove from heat. Sieve to remove the seeds and set aside.

5. Prepare chocolate raspberry filling. Place white melting chocolate in double boiler and melt over simmering water. Add raspberry purée and stir to combine.

6. Whip cream until stiff peaks form. Fold 1/3 of the cream into the chocolate mixture until incorporated.

7. Fold chocolate mixture into remaining whipped cream.

8. Assemble the cups by tearing off the foil liner to reveal the chocolate cup. Fill cups with raspberry chocolate filling. Refrigerate at least 2 hours or until set.

9. Just before serving, top each cup with fresh raspberries and dust with powdered sugar.



Adapted from Home Cooking Adventure