This light and airy vanilla raspberry mousse cup is frozen on top of a smooth cocoa crust made with our Dutch processed baking cocoa. Such a simple and elegant dessert.

  • | Easy
  • | 40 mins
  • | 6 servings
Chocolate Layer
  1. In a small microwavable bowl, melt shortening. Whisk in Rodelle Gourmet
  2. Baking Cocoa, powdered sugar, and Rodelle Vanilla Extract until smooth.
  3. Spray a 6-cup muffin tin with vegetable oil.
  4. Spoon equal amounts of chocolate mixture into the bottoms of the muffin cups.
  5. Refrigerate until firm for about 30 minutes.
Raspberry Mousse Layer
  1. In a small bowl, sprinkle gelatin evenly over the cold water.
  2. Allow the gelatin to absorbed the water for about 2 minutes.
  3. Add the boiling water and whisk until gelatin is fully dissolved. Add the sugar and whisk until dissolved.
  4. Transfer the gelatin mixture to a KitchenAid® 5-Speed Diamond Blender.
  5. Add the raspberries and blend until liquified.
  6. Set a fine mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds.
  7. Refrigerate until thickened.
  8. Rinse the blender, and return the thickened raspberry-gelatin mixture to the KitchenAid® 7 Qt Bowl Lift Stand Mixer.
  9. Add the scraped Rodelle Vanilla Bean seeds and whipped heavy cream. Blend until smooth.
  10. Pour mousse mixture into the chocolate lined muffin cups and freeze for 2 hours, or overnight.
  11. Remove mousse from muffin cups and let sit at room temperature for 20 minutes before serving.

Chocolate Layer

  • 4 tbsp vegetable shortening, melted
  • 1/4 cup Rodelle Gourmet Baking Cocoa
  • 1/4 cup powdered sugar
  • 1 tsp Rodelle Vanilla Extract

Raspberry Mousse Layer

  • 1 tbsp unflavored gelatin powder
  • 1/4 cup cold water
  • 1/2 cup boiling water
  • 1/4 cup sugar
  • 6 oz fresh raspberries
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 cup heavy cream, whipped
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