• Cooking Time: 5 mins
  • Servings: 35-45
  • Preparation Time: 90 includes chill time


Meltingly tender raspberry mousse powdered in raspberry cocoa that fizzes when you pop them into your mouth, what a fun way to enjoy Spring's first berries.


  • 15 oz (El Rey Macuro) 70% chocolate, chopped
  • 10 oz (Polaner) seedless raspberry jam
  • 3 packets (Emergen-C) raspberry powdered drink mix
  • 3 Tbs unsweetened (Valhrona) cocoa


  • Gently melt chocolate with jam, stirring till smooth.
  • Lightly whisk in 2 packets of Emergen-C, preserving the effervescence.
  • Chill to 70 degrees F.
  • Whip briefly till light and fluffy.
  • Scoop and shape bite-sized balls.
  • Roll each in mixture of remaining packet of Emergen-C and cocoa.
  • Chill or enjoy with a bearish appetite!

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