Raspberry mousse in chocolate crinkle cups

2 Dozen

Ingredients

Quantity Ingredient
1 pint Fresh raspberries
1 cup Sugar
1 Envelope unflavoured gelatin
3 tablespoons Cold water
3 tablespoons Boiling water
1 tablespoon Lemon juice
1 cup Whippind cream, whipped
Chocolate Crinkle Cups commercial chocolate cups may be bought, or recipe follows Chocolate Crinkle Cups--
6 ounces Pkg. semisweet chocolate morsels
1 teaspoon Shortening
3 Squares chocolate-flavoured candy coating

Directions

Wash raspberries; set aside 24 raspberries for garnish.

Position knife blade in food processor bowl, add remaining raspberries and sugar. Process until smooth; pour mixture through a fine wire-mesh strainer into a bowl; discarding seeds. Set aside.

Sprinkle gelatin over 3 tablespoons cold water; stir and let stand for 1 minute. Add boiling water, stirring constantly until gelatin dissolves. Stir in lemon juice. Stir into raspberry mixture, chill until the consistency of unbeaten egg white. Fold in whipped cream, and chill until set. To serve, spoon evenly into Chocolate Crinkle Cups. Garnish each with a reserved raspberry. To make the Crinkle Cups, combine chocolate morsels and shortening in top of a double boiler; bring water to a boil, stirring until chocolate melts and mixture is smooth. Spoon into a small bowl, and set aside.

Melt candy coating in top of a double boiler, stirring until smooth.

Using a small artist brush, paint about a ⅛-inch layer of candy coating on inside of miniature foil baking cups. Chill 10 minutes.

Paint a thick layer of melted chocolate morsels over candy coating.

Chill at least one hour. Carefully peel off foil cups. Store in airtight container until ready to serve.

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