- 2 cups semisweet chocolate chips
- 1 Tbsp. vegetable shortening
- 8 small round balloons
- 1 (8-oz.) container mascarpone cheese
- 4 oz. cream cheese, softened
- 1/2 cup sugar
- 1/2 cup seedless raspberry jam
- 1-1/2 cups heavy whipping cream
- Fresh raspberries for garnish
- Line a baking sheet with wax paper. In a small saucepan over low heat, melt chocolate chips and shortening 4 to 5 minutes or until chocolate melts and mixture is smooth, stirring constantly. Remove from heat and let cool slightly.
- Meanwhile, inflate balloons to about the size of oranges; tie knots to seal.
- Dip and spoon chocolate over bottom third of balloons. The chocolate should create what looks like a chocolate bowl. Place on baking sheet and chill 25 minutes or until chocolate is firm. Once the chocolate is firm, carefully pop balloons and gently remove the popped balloons from chocolate cups. Refrigerate until ready to fill.
- To make the mousse, in a large bowl with an electric mixer, beat mascarpone cheese, cream cheese, and sugar until creamy. Beat in jam just until thoroughly combined; set aside.
- In a medium bowl with an electric mixer, beat heavy cream until stiff peaks form. Reserve 1 cup for garnish. Fold remaining whipped cream into raspberry mixture. Spoon or pipe raspberry mousse into chocolate cups. Dollop each with whipped cream and top with a raspberry. Refrigerate until ready to serve.
- To give the raspberry mousse a richer red color, just stir in a few drops of red food color to mousse until the desired color is reached. If you’re making this for Valentine’s Day, garnish with conversation hearts if desired.