Petite Choco-Raspberry Mousse

Prep 15 m
Chill 140 m



  1. 1 of 5 Coat six 3 1/4-ounce waxed-paper cups* with cooking spray. Line with plastic wrap, with overhang; press wrap into cups by stacking second cup inside. Remove second cup; coat plastic wrap with spray.
  2. 2 of 5 Mix 2 tablespoons liqueur and gelatin in bowl. Let stand 5 minutes. Microwave on high 15 seconds. Stir to dissolve.
  3. 3 of 5 Combine half-and-half and mix in bowl. Beat on medium 1 minute. Increase to high; beat 2 minutes, slowly adding gelatin. Put in plastic bag; snip corner. Pipe small amount of mousse into cups. Top with 3 berries. Fill with mousse.
  4. 4 of 5 Brush one side of cookies with remaining liqueur. Place in cups, liqueur side down. Cover with overhanging plastic. Chill 2 hours. Pour cream over chips in bowl; stir. Cool to 80 degrees F. Unmold mousse; pour on chocolate; smooth. Chill 20 minutes. Makes 6 mousse.
  5. 5 of 5 *Look for Wilton Nut & Party Cups, 800-794-5866 or
Nutrition Information for Petite Choco-Raspberry Mousse
Servings Per Recipe:
Per Serving: 85 mg sodium, 3 g fiber, 38 mg chol., 12 g sat. fat, 32 g carb., 24 g Fat, total, 353 kcal cal., 5 g pro.
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Printed from 07/19/2019