Raspberry Chocolate Mousse #Dessert #Sweet

Raspberry Chocolate Mousse is a delectable sweet with a dazzling introduction in stemless wine glasses. Each layer is smooth and rich, and you can make it a few days early.

Chocolate is ideal for supper parties, Valentine's Day, occasions and uncommon events. We adore chocolate mousse, and needed to make a two-tone mix for a gathering. Who realized it would get re-stuck more than multiple times on Pinterest (love, genuinely)!

The raspberry layer is made first and permitted to set in the ice chest while you make the chocolate layer. While there's just around 30 minutes of all out planning time, depend on a few hours of chilling time.

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INGREDIENTS
Raspberry Layer

• 3 oz raspberry jello powder 1 small box
• 1 cup boiling water
• 1/2 cup cold water
• 2 cups whipped cream or Cool Whip (see note)

Chocolate Layer

• 1/2 cup half and half milk
• 2 packets unflavored gelatin (1/2 oz or 14 g)
• 2 cups cold water
• 1/2 cup unsweetened cocoa powder or 3 oz unsweetened chocolate chopped
• 2/3 cup granulated sugar

Serving - optonal

• fresh raspberries
• fresh mint sprigs

INSTRUCTIONS
Raspberry Layer

1. Place a 6 or 12 cup muffin tin on a work surface. Set 6 stemless wine glasses on the diagonal in the cups (see note) and set aside.
2. In a medium bowl, add 1 cup of boiling water and gelatin and stir slowly for one minute until dissolved.
3. Stir in 1/2 cup cold water and then set aside to cool for 20-30 minutes until soft-setting (a spoon run through it leaves streaks behind).
4. Add the whipped cream and whisk thoroughly until blended.
5. Pour the mixture into each glass until you've reached 1/4 inch below the rim.
6. Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.

Chocolate Layer

1. In a small bowl, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes to bloom.
2. Whisk in cold water until mixed, and then add the cocoa and sugar. 
3. Place a saucepan over medium heat and add the chocolate mixture. Heat until barely boiling stirring constantly, and remove from heat.
4. Set aside to cool. You may prefer to transfer to a large measuring cup for pouring later.
5. Place glasses on a work surface. Once the chocolate mixture is barely lukewarm, pour into glasses to cover the raspberry layer.
6. Chill at least one more hour to set.
7. Garnish with optional raspberries and mint. Serve and enjoy!

For more detail : bit.ly/2BvrCG4

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