Chocolate Cups with White Chocolate Raspberry Mousse and Raspberry Sauce
Chocolate cups:
6 small round or oval helium quality balloons
7 bars (1.5 oz.each) Godiva Dark Chocolate, coarsely chopped
2 t. shortening
White chocolate raspberry mousse:
2 half pints fresh raspberries, about 12 oz.
1/4 C. water
1 envelope unflavored powdered gelatin
7 bars (1.5oz.each) Godiva Solid Ivory, coarsely chopped
1 C. milk
1 T. Chambord (raspberry flavored liqueur)
1 1/2 C. heavy cream
Raspberry sauce:
1 package (12 oz.) frozen unsweetened raspberries, thawed
1/2 C. granulated sugar
Garnish:
Fresh raspberries
Prepare the chocolate cups:
Inflate the balloons until they measure about 3 inches at their widest point.
Tie knots in balloons to close. Line a baking sheet with waxed paper.
Place the dark chocolate and shortening in a microwave-safe 9-inch pie plate.
Microwave at medium (50%) for 1 to 1 1/2 minutes. Stir until smooth. If
chocolate is not completely melted, microwave 15 more seconds. Stir until
smooth.
Holding a balloon by its knot, dip each balloon into the chocolate and rock it
back and forth, coating the top of the balloon and causing the chocolate to come
halfway up the sides unevenly for a "tulip" edge. Lift the balloon and let
excess chocolate drip off before placing, knot up, on baking sheet. Refrigerate
30 minutes until chocolate is firm.
Remove from refrigerator and carefully pop each balloon with the tip of a sharp
knife. Gently lift the deflated balloon from the cups and discard. Cover
chocolate cups with plastic wrap and refrigerate up to 3 days.
Make the White Chocolate Raspberry Mousse:
Place the raspberries in a food processor bowl. Cover and process until pureed.
Strain the raspberries through a fine0mesh sieve into a small bowl.
Place water in a small saucepan. Sprinkle th gelatin over the water and let
stand for 5 minutes to soften. Heat over low heat, stirring until gelatin
dissolves completely and the mixture is clear.
Put the Solid Ivory into a large bowl. Heat milk in a small saucepan or
microwave on high for 1 minute or until hot. Pour milk over chocolate. Let stand
for 30 seconds to melt the chocolate. Add the warm gelatin mixture and Chambord
and whisk until smooth. Add the raspberry puree. Place the bowl over a larger
bowl of ice water for 5 to 10 minutes or until the mixture is cool, stirring
occasionally.
Make the Raspberry Sauce:
Combine raspberries and sugar in a medium saucepan. Cook over medium-low heat,
stirring constantly with a wooden spoon until the sugar dissolves completely and
the berries soften. Remove the pan from the heat. Strain the mixture through a
fine-mesh sieve into a bowl. Cover the bowl with plastic wrap and refrigerate.
Assembly:
Drizzle a little of the Raspberry Sauce on a dessert plate. Place a chocolate
cup on the plate. Add the mousse and drizzle with the Raspberry Sauce.
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