Raspberry Mousse:

Raspberry Mousse:

1 pint fresh raspberries
1 cup sugar
1 package unflavored gelatin
3 tbsp. cold water
3 tbsp. boiling water
1 tbsp. lemon juice
1 cup whipping cream, whipped

Wash raspberries. Set aside 24 for garnish. Place remaining raspberries and sugar in blender. Process until smooth. Press mixture through sieve to remove seeds. Set aside.
Sprinkle gelatin over 3 tbsp. cold water. Stir and let stand 1 minute. Add boiling water, stirring until gelatin dissolves. Stir in lemon juice. Stir into raspberry mixture. Chill until slightly thickened. Fold in whipped cream and chill until set. Spoon into chocolate cups. Garnish with reserved raspberries.