Raspberry Chip Mousse

1. 1

   puree rasberrys and sugar and 1/4 cup water in a blender

2. 2

   strain mixture through a fine mesh strainer pressing to get as much juice as possible discard seeds add cold water to equal 1 cup of juice chill

3. 3

   bring 1/2 cup water to a boil remove from heat add jello and dissolve whisking

4. 4

   combine rasberry juice with jello mix well chill until cold but NOTset

5. 5

   whip cream until soft peaks add jello mixture and whip until well combined

6. 6

   fold in mini chocolate chips

7. 7

   chill at least 6 hours or overnight

8. 8

   garnish right before serving with sweetened whipped cream, mini chocolate chips and fresh rasberrys

* Per serving · 4 servings · Values may vary.

No additional tips available.