"Sinless" Chocolate Mousse Shooters

By AnneS

Ingredients

• Raspberry Coulis:
• Dessert
• 4 oz. good quality bittersweet or semi-sweet chocolate
• 1/2 cup minus 1 Tablespoon granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1-6oz container raspberries (fresh or frozen)
• 1 Tablespoon granulated sugar
• 2 Tablespoon red wine

Preparation

Step 1

To make coulis:
Mash the berries in a saucepan; stir in the sugar and red wine. Cook over medium-high heat, stirring, until most of the excess liquid evaporated, 5-10 minutes. Puree in a food processor and strain to remove seeds.




In a double boiler or glass dish in the microwave, melt the chocolate, taking care not to burn it. Stir until smooth, then set it aside to partially cool. In a separate saucepan, stir the sugar into the water and heat until the sugar is completely dissolved. Remove from the heat and allow to partially cool. Stir the chocolate and sugar syrup together until smooth and let come to room temperature.

In a mixing bowl, whip the cream with the vanilla until stiff peaks form. Fold the chocolate mixture into the cream. Chill at least 1 1/2 hours.

To serve, alternate layers of the mousse with raspberry coulis in glass dishes/glasses/shooters. Garnish the top with a few mini chocolate chips, or a berry.