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Strawberry Chocolate Mousse (Valentine's)
Ingredients
Strawberry Layer
3 oz strawberry jello powder 1 small box
1 cup boiling water
2 cups cold water
10 fresh strawberries chopped
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
2/3 cup granulated sugar
Serving - optonal
fresh strawberries
fresh mint sprigs
Instructions
Raspberry Layer
- Place a 6 or 12 cup muffin tin on a work surface. Set 6 stemless wine glasses (approx. 12 oz) on the diagonal in the cups and set aside.
- In a medium bowl, add 1 cup of boiling water and gelatin and stir slowly for one minute until dissolved.
- Stir in 2 cups cold water and then set aside to cool.
- Once lukewarm, pour the mixture into each glass until you've reached 1/2 inch below the rim. Then spoon 1/4-1/2 cup of fresh strawberries into the liquid.
- 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
- In a small-medium saucepan, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes to bloom.
- Whisk in cold water until mixed, and then add the cocoa and sugar.
- Place over medium heat and heat until barely boiling stirring constantly. Then remove from heat.
- Set aside to cool. You may want to transfer to a large measuring cup for easy pouring later.
- Remove glasses from the fridge and place on a flat surface. Once the chocolate mixture is lukewarm, pour into glasses just to cover the raspberry layer.
- Chill at least one more hour to set.
- Garnish with optional strawberries and mint. Serve and enjoy!
Recipe Tips
If using whipping cream, you'll need 1 1/2 cups of liquid cream.
To help stabilize the glasses in the muffin tin, you can use a hand towel or place a paper cupcake cup upside down beneath each glass.
*Recipe on video and text may differ from each other!
How to cook Strawberry Chocolate Mousse (Valentine's):
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