My Mother is a very special woman. She’s incredibly smart, loving and the best cook I know :).
Being as great as she is, I wanted to make a very special and unique dessert for Mother’s Day. I saw Bakerella’s post on these cool looking chocolate pudding cups and knew I wanted to do something similar. Bakerella used balloons as the form for her cups – what a neat idea! Instead of pudding though, I decided to fill them with raspberry mousse :).
Equipped with neon water balloons, semisweet chocolates and the fixin’s for some pretty sweet mousse, I embarked on this concoction. While the finished dish looked quite impressive and tasted delish, I would absolutely think twice about making these again! The recipe says to dip the balloons in slightly cooled chocolate to form the cups…well, apparently I didn’t let it cool enough :/. The first two balloons popped the second they touched the chocolate and the second three popped mid-cover. There was chocolate everywhere! I did however manage to make six successful cups. If you do decide to make these, word to the wise, wear an apron ;).
- 1 1/4 cups semisweet chocolate chips
- 6 water balloons, blown-up
- Nonstick cooking spray
- 2 cups frozen raspberries
- 1/4 cup sugar
- Squeeze lemon juice
- 1 tablespoon unflavored gelatin
- 4 cups whipped cream (I used heavy cream and whipped it myself)
- In a double boiler (pyrex bowl over steaming pot ;)) melt the semisweet chocolate chips. Let cool for at least 10 minutes (it may take longer though, but you’ve been warned!)
- Line a baking sheet with wax paper and place six dollops of chocolate to serve as the standing point for the cups
- Spray bottoms of water balloons with nonstick cooking spray and dip into chocolate covering the bottom
- Place the balloons on the dollops of chocolate and put baking sheet in the fridge to cool for 30 min
- In a saucepan combine the raspberries and sugar. Heat and stir over medium heat until it turns to liquid (there will still be some pulp). Squeeze a spritz of fresh lemon juice
- Stir in gelatin and remove from heat. Scrape the mixture into a large bowl and let cool for 5-7 minutes. (Don’t let it stand for longer than this, I made that mistake at first and ended up with raspberry jello…and had to start again)
- Mix 1 cup of the whipped cream into raspberry mixture until well combined, then fold in the remaining whipped cream
- Remove the chilled chocolate balloons from the fridge. Using a pin pop the balloons and remove the “carnage” from the cups (you’ll know if you forgot to spray the bottoms with cooking spray at this point 😉 )
- Fills the cups with the mousse and put back in the fridge to chill for 10-15 min
- Decorate with raspberries and chocolate and serve right from the fridge
Bon appetit and good luck!
ALSO – I’m sure you’ve all been wondering about the cool giveaway I won last week 🙂 Well check it out over at Beardy Lollipop – I won a sweet new Beer Stein! It’s certainly is one of a kind :). Be sure to check out Mike’s Beardy Lollipop on the regular for unique facts, fun and some serious laughs!