Entertaining

How do I make it?

1. Lay out cups on a lined baking tray ready for the chocolate. 
2. Place bottle or tube of food colouring in a zip lock back and seal. Submerge the bag in a bowl of warm water while you melt the chocolate. This will bring the food colouring to a similar temperature as the melted chocolate and help prevent the chocolate seizing.
3. Place chocolate into a microwave-safe glass bowl. Microwave in 30 second intervals, stirring in between with a metal spoon until melted. 
4. Combine vegetable oil and food colouring in a small bowl and mix well. Add enough food colouring to achieve you desired colour. Pour into the melted chocolate and mix with a metal spoon to combine. 
5. Working one at a time, fill each cup about halfway with chocolate and rotate to coat the sides and base with chocolate. Pour excess chocolate back into the bowl and place cup upside down on baking paper while you repeat for the remaining cups. When all cups have been filled, place in the fridge to set the chocolate.
6. Make mousse by adding gelatine to ¼ cup cold water and stirring. Set aside.
7. Add raspberries, sugar, and warm water to a saucepan over medium heat. Cook until raspberries soften and start to break down, then puree with a blender. Pass puree through a fine sieve to remove seeds, then return to the saucepan and add in gelatine mixture. Bring to the boil, then boil, stirring constantly for 1 minute. Remove from heat and set aside to cool to room temperature.
8. Meanwhile, add cream to the bowl of an electric mixer and whip to stiff peaks. When berry mixture has cooled fold it into the cream mixture.
9. Spoon or pipe into prepared chocolate cups and chill for 4 – 24 hours before serving.
10. Top with fresh raspberries to serve.

TOP TIPS

• Chocolate cups can be prepared up to 2 days in advance and kept refrigerated until ready to be filled. 
• Use a gel food colouring rather than liquid food colouring to tint the chocolate. Liquid food colouring is water based and will cause the chocolate to seize. Gel colours are also more concentrated, so you need less to achieve a vibrant colour.
• Make sure the cream is really cold before whipping, this will help to make your mousse light and airy. You can also chill the bowl and beaters.
• The raspberry mousse can be made the day before serving and kept refrigerated.