Petite Choco-Raspberry Mousse

Petite Choco-Raspberry Mousse
Yield: 6 mousse Prep 15 mins Chill 2 hrs 20 mins


  • 3 tablespoons raspberry liqueur
  • 1/2 teaspoon unflavored gelatin
  • 2/3 cup half-and-half
  • 1 box (2.8 ounces) dark chocolate mousse mix
  • 18 raspberries
  • 6 round chocolate wafer cookies
  • 1/2 cup heavy cream, heated until steaming
  • 1 cup semisweet chocolate chips

Make It

1. 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. Mix 2 tablespoons liqueur and gelatin in bowl. Let stand 5 minutes. Microwave on high 15 seconds. Stir to dissolve.

3. 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. 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. *Look for Wilton Nut & Party Cups, 800-794-5866 or

Nutrition Facts

Amount Per Serving: cal. (kcal): 353, Fat, total (g): 24, chol. (mg): 38, sat. fat (g): 12, carb. (g): 32, fiber (g): 3, pro. (g): 5, sodium (mg): 85, Percent Daily Values are based on a 2,000 calorie diet.