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
- In a small microwavable bowl, melt shortening. Whisk in Rodelle Gourmet
- Baking Cocoa, powdered sugar, and Rodelle Vanilla Extract until smooth.
- Spray a 6-cup muffin tin with vegetable oil.
- Spoon equal amounts of chocolate mixture into the bottoms of the muffin cups.
- Refrigerate until firm for about 30 minutes.
- In a small bowl, sprinkle gelatin evenly over the cold water.
- Allow the gelatin to absorbed the water for about 2 minutes.
- Add the boiling water and whisk until gelatin is fully dissolved. Add the sugar and whisk until dissolved.
- Transfer the gelatin mixture to a KitchenAid® 5-Speed Diamond Blender.
- Add the raspberries and blend until liquified.
- 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, and return the thickened raspberry-gelatin mixture to the KitchenAid® 7 Qt Bowl Lift Stand Mixer.
- Add the scraped Rodelle Vanilla Bean seeds and whipped heavy cream. Blend until smooth.
- Pour mousse mixture into the chocolate lined muffin cups and freeze for 2 hours, or overnight.
- Remove mousse from muffin cups and let sit at room temperature for 20 minutes before serving.
- 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