Chocolate Raspberry Mousse Cups

Directions

1. 1
   To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
2. 2
   Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
3. 3
   To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
4. 4
   Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
5. 5
   Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
6. 6
   Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.