Ingredients
1 1/2 c semi-sweet chocolate chips
1 1/2 t shortening
1 T water
1 t unflavored gelatin
1 1/2 c fresh raspberries
1 c whipping cream
1/4 c powdered sugar
Fresh Raspberries if desired
Fresh Mint Leaves if desired
Directions
- In a small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
- Line 8 muffin cups with paper baking cups. With a pastry brush, coat sides and bottom of each cup thickly and evenly with chocolate. Refrigerate 10 minutes or until set.
- Brush any thins spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm,
- Place water in a small microwave safe bowl; sprinkle gelatin over water. Let stand 5 minutes to soften.
- Meanwhile, place 1 1/2 cups raspberries in blender container or food processor bowl with metal blade. Cover; blend until pureed.
- Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture; mix well.
- In small bowl, beat whipping cream and sugar until stiff peaks form. DO NOT OVERBEAT. Gently fold in raspberry mixture. Cover; refrigerate until serving time.
- Fifteen minutes before serving, carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Garnish with raspberries. Store in refrigerator.