Chocolate Raspberry Mini Desserts

Chocolate and raspberries are a favorite of mine.  I also love serving mini desserts.  I've combined a few recipes to come up with this relatively easy dessert. 

Chocolate Raspberry Mini Desserts

For the Mousse layer:
5 ounces chocolate, I used Ghirardelli 60% dark chocolate
1 Tablespoon cocoa powder
2 1/2 teaspoons sugar
dash of salt
3/4 cup heavy whipping cream
2 1/2 Tablespoons hot water

For the Whipped cream layer:
 1 teaspoon unflavored gelatin (Knox)
4 teaspoons cold water
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

For the Raspberry layer:
Any good quality raspberry jam, can use seeded or seedless
Fresh raspberries

To make the mousse layer:

Mix the cocoa powder and hot water, let cool while making the mousse.

Melt the 5 ounces of chocolate in a double boiler then cool for 5 minutes.

Combine the whipping cream, sugar and salt and, using an electric mixer, mix about 30 seconds.  Turn mixer to high and mix until stiff peaks form.

Whisk the cocoa mixture into the melted chocolate until smooth.

Fold 1/3 of the whipped cream into the chocolate mixture, then add remaining whipped cream and fold until there are no white streaks.  Set the mousse aside.

To make the whipped cream layer:

Place cold water in small bowl and sprinkle gelatin over it, let sit for 5 minutes.
Once gelatin is set, place bowl in microwave and heat about 10 seconds, until gelatin turns to liquid.
Combine heavy cream, powdered sugar and vanilla in bowl of electric mixer.
Begin beating cream mixture on high for about a minute, slowly pour the melted gelatin into the cream in a steady stream.
Continue beating the cream until you have medium stiff peaks.

To assemble:
Melt about 1/4 cup raspberry jam in the microwave. (You may need more).
Place a tablespoon or so in the bottom of your serving dish.
Ladle or pipe a portion of whipped cream on top of the jam and push 4-5 fresh raspberries into the cream.
Ladle or pipe a portion of the mousse mixture on top of the cream.
Top with a dollop of whipped cream and a raspberry.
Refrigerate until ready to serve.  These keep well, refrigerated, for several days.

You should get 4-6 desserts, depending on the size of your dessert dish.