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Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins Photo by: Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins

Chocolate Boxes with Raspberry Mousse

Southern Living JULY 2008

  • Yield: Makes 8 servings
  • Cook time:2 Minutes
  • Prep time:45 Minutes

Ingredients

  • 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

Preparation

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.

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

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Chocolate Boxes with Raspberry Mousse recipe

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