Why I Love This Recipe
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.
Ingredients You'll Need
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 bubbles.
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.