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Chocolate Boxes with Raspberry Mousse

Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins
Prep time 45 mins
Cook time 2 mins
Yield Makes 8 servings


  • 3 (2-ounce) squares chocolate candy coating
  • 48 dark chocolate thin mints (square shape)
  • 2 (6-ounce) packages fresh raspberries
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • 3 tablespoons boiling water
  • 1 tablespoon lemon juice
  • 1 cup whipping cream, whipped
  • Garnish: fresh mint sprigs

How to Make It

  1. Microwave candy coating in a glass bowl at HIGH 1 1/2 to 2 minutes or until melted, stirring every 30 seconds.

  2. Place 1 thin mint on piece of wax paper. Dip edge of another mint into melted chocolate; adhere dipped edge to adjacent side of first mint. Hold in place 5 to 6 seconds to set. Repeat with remaining 2 sides of box. Place 1 thin mint on wax paper; brush edges with melted chocolate. Place box over mint square; hold in place 5 to 6 seconds to set. Repeat with remaining thin mints and melted chocolate. Set aside.

  3. Process 1 package raspberries and sugar in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard pulp and seeds.

  4. Sprinkle gelatin over 3 tablespoons cold water; stir and let stand 1 minute. Add 3 tablespoons boiling water; stir until gelatin dissolves. Stir in lemon juice. Stir into raspberry mixture; chill until consistency of unbeaten egg white. Fold in whipped cream; chill 2 to 3 hours or until set.

  5. Spoon filling evenly into chocolate boxes. Top each box with one chocolate square, leaving partially open. Serve with remaining raspberries, and garnish, if desired.

  6. Note: For testing purposes only, we used After Eight Thin Mints.