raspberry liqueur chocolate mousse
These are little cups of yummy goodness. You can use any kind of liqueur you would like, and even experiment with the different kinds of cocoa that are out there. Enjoy! Update: Made this last night with Amaretto. OMG! It was so delicious! You got to try it!
prep time
30 Min
cook time
1 Hr
method
Refrigerate/Freeze
yield
6 (1/2 cup) servings
Ingredients
- 1 package knox unflavored gelatin (about 2 tsp.)
- 2 tablespoons cold water
- 1/4 cup boiling water
- 1/2 cup sugar
- 4 tablespoons cocoa powder (i used ghirardelli)
- 1-1/2 cup heavy cream, very cold
- 1/2 cup (chilled) raspberry liqueur (i used chambord)
- 1 teaspoon vanilla
How To Make raspberry liqueur chocolate mousse
-
Step 1Place mixing bowl and beaters in freezer for 15-20 minutes to chill.
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Step 2In a small bowl, sprinkle gelatin over cold water; stir with a fork and let stand 1 minute to soften.
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Step 3Add boiling water; stir until gelatin is completely dissolved. Set aside to cool.
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Step 4Sift cocoa through a fine mesh sieve to get the lumps out. In a large mixing bowl stir together sugar and cocoa; add heavy cream. Beat at medium-high speed until stiff peaks form.
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Step 5Gradually pour in liqueur, vanilla, and gelatin mixture, beating at high speed until well-blended and soft peaks form. Let stand 5 minutes to thicken.
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Step 6Spoon into serving dishes, top with fresh raspberries (if you wish) and place in refrigerator to chill about an hour or so.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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