Verrines (a serving dish that looks like a mini drinking glass) are increasingly popular and trendy in Europe and North America. Serve this chocolate and raspberry mousse in verrines at your next reception and your guests will sing your praises all evening. The raspberries, chocolate wafers and creams unite to create a delightful dessert.
- Prep: 15 min - 20 min
- Cooking: 5 min
- Refrigeration: 4 h - 4 h 30
- 1 1/2 cups (375 mL) thawed frozen unsweetened raspberries
- 3 tbsp (45 mL) sugar
- 1 tsp (5 mL) lemon juice freshly squeezed
- 10 oz (300 g) semi-sweet chocolate chips
- 1/2 tsp (2 mL) unflavoured gelatin
- 1/2 cup (125 mL) Milk
- 1 cup (250 mL) 35 % cream
- Coarsely crumbled chocolate wafers
In a blender or food processor, purée raspberries, sugar and lemon juice, then pour mixture through a fine sieve into a liquid measuring cup; chill.
Using a medium bowl, melt chocolate chips in the microwave on medium power, stirring frequently.
In a small saucepan, stir gelatin into milk and let stand 1 minute. Heat milk to just below a simmer, whisk it into warm chocolate until thoroughly blended. Let cool to room temperature.
Whip cream to soft peaks; gradually fold in chocolate mixture. Pour mixture into a piping bag. In a 1 3/4 oz shot glass, fill 1/3rd with chocolate mousse and 1/3rd with raspberry purée. Top with another layer of chocolate mousse. Garnish with crumbled chocolate wafers. Chill for at least 4 hours before serving.
Instead of a piping bag, use a large re-sealable plastic bag and cut the bottom corner to create a tip.
Shot glass should be wide enough to insert a teaspoon.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 39 mg|
|Vitamin A:||8 %|