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!
yield
6 (1/2 cup) servings
prep time
30 Min
cook time
1 Hr
method
Refrigerate/Freeze
Ingredients For raspberry liqueur chocolate mousse
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1 pkgknox unflavored gelatin (about 2 tsp.)
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2 Tbspcold water
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1/4 cboiling water
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1/2 csugar
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4 Tbspcocoa powder (i used ghirardelli)
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1-1/2 cheavy cream, very cold
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1/2 c(chilled) raspberry liqueur (i used chambord)
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1 tspvanilla
How To Make raspberry liqueur chocolate mousse
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1Place mixing bowl and beaters in freezer for 15-20 minutes to chill.
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2In a small bowl, sprinkle gelatin over cold water; stir with a fork and let stand 1 minute to soften.
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3Add boiling water; stir until gelatin is completely dissolved. Set aside to cool.
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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