Dessert Should Be First!!!

RASPBERRY MOUSSE

20 oz. pkg. frozen raspberries with sugar, thawed

1/4-cup sugar (I added more as berries were very tart)

2 Tablespoons cornstarch

1 envelope unflavored gelatin

1/4-cup water

1 cup whipping cream

Puree raspberries in blender to until smooth.  Press through sieve

to remove seeds.  In 2 qt. pan, combine sugar and cornstarch and

stir in puree and stir until smooth.  Cook over medium heat stirring

constantly until boiling.  Boil 1 minute, stirring.  Sprinkle gelatin over

water, to dissolve and add to puree.  Cover with plastic wrap and cool completely.  

Whip cream until soft peaks.  Fold whipped cream into raspberry puree.

Cover; refrigerate.  Can be served hours later or overnight.

CHOCOLATE CUPS

Check on Internet for video about chocolate cups made with balloons.

I used dark chocolate chips and no shortening.  Make one or two 

days before since chocolate can turn lighter.  Fill with raspberry

mousse.  Recipe on Internet has a video.  I sprayed on whip cream

and added a spoonfuls of raspberries on top.

I used dark chocolate chips melted in small glass bowl over pan of

water to melt chips.  Then used strong balloons just partly filled with

air, washed ends of balloons and carefully dipped in the melted

chips that had cooled.  Do not dip in hot melted chips or what a mess

will occur!!!!  Place each chocolate cup on parchment paper to set chocolate

and remain until next day or two until you want to fill.   

Linda makes these cookies every year for
Valentines Day.  Surgar cookies with red hearts,
they were great and she left some of them here and
of course I have been eating them.  YUM