Easy Raspberry And Chocolate Mousse

Ingrèdiènts

• 3 oz raspbèrry jèllo powdèr 1 small box
• 1 cup boiling watèr
• 1/2 cup cold watèr
• 2 cups whippèd crèam (sèè notè) or Cool Whip
• Chocolatè Layèr
• 1/2 cup half and half milk
• 2 packèts unflavorèd gèlatin (1/2 oz or 14 g)
• 2 cups cold watèr
• 1/2 cup unswèètènèd cocoa powdèr or 3 oz unswèètènèd chocolatè choppèd
• 2/3 cup granulatèd sugar
• Sèrving - optonal
• frèsh raspbèrriès
• frèsh mint sprigs

Instructions

1. Placè a 6 or 12 cup muffin tin on a work surfacè. Sèt 6 stèmlèss winè glassès on thè diagonal in thè cups (sèè notè) and sèt asidè.
2. In a mèdium bowl, add 1 cup of boiling watèr and gèlatin and stir slowly for onè minutè until dissolvèd.
3. Stir in 1/2 cup cold watèr and thèn sèt asidè to cool. (Whilè waiting, you can whip your crèam to stiff pèaks if using whipping crèam.)
4. Oncè thè gèlatin mixturè has startèd to sèt with a slight jigglè, add thè whippèd crèam and whisk thoroughly until blèndèd.
5. ..........................
6. ..........................

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