Raspberry Mousse for #SundaySupper

I’ve always wanted to try making a fruit mousse but I thought it was a long, difficult process. Turns out that its easy, fun and very rewarding! Serve it in a homemade chocolate cup for an elegant dessert for any occasion!

This seemed like a perfect way to celebrate our Sunday Supper Summer Berry Party! Gee, try saying that 10 times fast.
I used to have a whole fence lined with raspberries years ago where I use to live. It spoiled me to be able to just wander out into the yard and pick some for breakfast, muffins, whatever. It took me back to my childhood when we’d have favorite scavage spots to pick them for snacks. You can’t beat fresh picked anything, especially berries!
Thanks Nicole for hosting this berrilicious party! stop by Daily Dish Recipes
Daily Dish and show her some berry I mean foodie love!
I’d made chocolate peanut butter cups before using this technique but never tried a soft filling. It turns out that these are perfect for mousse or pudding. You can eat the filling with a spoon or if you are like me, just go for it! Chomp chomp! No dishes!
The cups are easy to make. If you never tried it, here’s a quick tutorial.
You can use candy melts or semi-sweet chips and shortening. Use 1 1/2 teaspoons of vegetable shortening to 1 cup semi-sweet chips. For the drizzle I used pink candy melts that I had left over from a Valentine’s party.
Simply melt the chocolate either in the microwave or a double boiler and let cool slightly. Place chocolate in a plastic pastry bag with the tip cut off. Drizzle the chocolate in paper liners on the bottom and sides. Refrigerate until set.

Melt 1 to 1 1/2 cups of chocolate melts or semi-sweet chips/shortening mixture. Let cool slightly. Fill cups about 1/4 with cooled chocolate. Using a pastry brush or the back of a spoon, carefully paint the chocolate up the sides of the cup to the very top of the paper. You can use a muffin pan for added support.

Refrigerate until hardened, about 2 hours. Carefully peel off the paper and your chocolate dessert cup in ready to use.
Here’s a Raspberry Mousse recipe adapted from my Mom’s old Betty Crocker Cookbook.
Raspberry Mousse

Ingredients

2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups fresh or frozen raspberries
1 teaspoon sugar
1 teaspoon unflavored gelatin
2 Tablespoon raspberry juice (from pulp)

Directions In a cold bowl (the colder the better), whip cream, powdered sugar and vanilla together to form stiff peaks.Refrigerate.
Bring berries and teaspoon of sugar to a boil over medium heat. Whisk to dissolve sugar. Cook to soften berries to a pulp. Cool. Run pulp through a sieve to remove seeds if desired.
Set an empty bowl over a bowl of hot water. Mix gelatin with the Tablespoon of raspberry pulp juice over the hot water to dissolve. Add to the pulp. Mix.
Fold whipped cream into pulp.

Fill chocolate cups and refrigerate or freeze for an ice cold treat. Top with whip cream and raspberries if desired.

Here are more delicious berry ideas from our Sunday Supper Group!

Breakfast & Brunch

Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
Blueberry Lemon Baked Doughnuts by Small Wallet, Big Appetite
Blueberry Rhubarb Baked Oatmeal by Pies and Plots
Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
The Best Blueberry Muffin by Supper For a Steal

Sweet & Savory Berry Recipes

Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
Red, White, and Blue Chicken Salad by MarocMama
BBQ Strawberry Pizza by Jane’s Adventures in Dinner

Jams, Jelly, Sauces & More

Blackberry Ketchup by Healthy. Delicious
Four-Berry Jelly by Blueberries and Blessings
Mixberry Jam with Merlot by The Urban Mrs
Roasted Strawberry Tarragon Butter by Gourmet Drizzles
Strawberry Freezer Jam by Growing Up Gabel

Desserts

Strawberry Crumb Bars by The Girl in the Little Red Kitchen
No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D’s Books and Cooks
Lattice-Top Blueberry Pie by Hip Foodie Mom
Caramelized White Chocolate Raspberry Cheesecake by Vintage Kitchen
Strawberry Shortcakes by Juanita’s Cocina
Berrylicious Ice Cream by NinjaBaking.com
Stove Top Berry Crumble by Peanut Butter and Peppers
Strawberry Yogurt Popsicle by Mama’s Blissful Bites
Peggy’s Cove Blueberry Grunt by Kudos Kitchen By Renee
Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
Strawberry Ice Cream by Basic N Delicious
Financiers with a Summer Berry Salad by The Lovely Pantry
Strawberry Pretzel Salad by Curious Cuisiniere
Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
Summer Berry Salad with a Honey Citrus Dressing by Runner’s Tales
Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
Strawberries with Cannoli Cream by Comfy Cuisine
Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
Blackberry Pie w/Brandied Whipped Cream by Webicurean
Vo-Vo’s Famous Strawberry Cheesecake by Family Foodie
Raspberry Mousse by Cindy’s Recipes and Writings
Mini Strawberry Cheesecake with Walnut Crust by Soni’s Food
Salted Caramel Strawberries With a Crunchy Nut Coating by Sue”s Nutrition Buzz
Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes

Cocktails, Drinks & Smoothies

Berry Berry Smoothie by Momma’s Meals
Blueberry Infused Vodka by Big Bear’s Wife
Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
Goji Berry Martini by Magnolia Days
Irish Cobbler by girlichef

Party Planning

Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Are you coming to the Food and Wine Conference held July 19-21 in Orlando, Florida? Register Here .

Raspberry Mousse for #SundaySupper

Author: Cindy Kerschner

Ingredients

■2 cups heavy cream
■1/2 cup powdered sugar
■2 teaspoons vanilla
■2 cups fresh or frozen raspberries
■1 teaspoon sugar
■1 teaspoon unflavored gelatin
■2 Tablespoon raspberry juice (from pulp)

Instructions

In a cold bowl, whip cream, powdered sugar and vanilla together to form stiff peaks.Refrigerate.
Bring berries and teaspoon of sugar to a boil over medium heat. Whisk to dissolve sugar. Cook to soften berries to a pulp. Cool. Run pulp through a sieve to remove seeds if desired.
Set an empty bowl over a bowl of hot water. Mix gelatin with the Tablespoon of raspberry pulp juice over the hot water to dissolve. Add to the pulp. Mix.
Fold whipped cream into pulp.
Fill chocolate cups and refrigerate or freeze for an ice cold treat.
Top with whip cream and raspberries if desired.

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