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Note: You will also need some inflatable balloons to form the chocolate bowls.
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For the raspberry mousse:
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1. Bloom gelatin: Mix gelatin with the cold water and let it solidify. It will take about 3-4 minutes.
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2. Heat raspberries and 1/2 cup sugar in pan. Stir and make sure that the sugar does not burn. (I mashed the raspberry with my spatula; I am fine with the seeds. If you do not like it, you can strain it off.)
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3. Add the solid gelatin to the hot raspberry mixture and let it dissolve. Remove from heat and let it cool.
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4. Whip the heavy cream with vanilla and remaining 1 tablespoon sugar.
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5. Using a spatula, fold in the whipped cream, little by little, into the raspberry mixture.
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6. Chill the mousse mixture. You can either spoon them into the serving bowls and then chill them or chill it all together and then serve.
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7. Cover with plastic wrap before chilling. (I was in a hurry so I chilled it for about 1 hour. You can chill it overnight, too.)
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For the chocolate bowls:
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1. Heat 3/4 cup chocolate chips in the microwave in 10-second bursts. Stir and heat until chocolate has melted. If chocolate does not melt properly or looks like a thick paste, add vegetable shortening to loosen it up.
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2. Once the chocolate has melted, add the remaining chocolate chips to the hot chocolate and mix until all melted and smooth.
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3. Let the chocolate cool. You should be able to dip your finger in it and hold it there for 10 seconds.
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4. Inflate some balloons and tie them up. Dip the top end of the balloons in the chocolate and place on a sheet tray to set.
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5. Chill the balloons in the fridge for at least 2 hours, preferably longer.
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6. Burst the balloons, and your chocolate bowls are ready. I recommend chilling the balloons for more than 2 hours. That way, the balloons come off easily once you burst them.
