Boiling Water Gelatin Water Sugar Cocoa Heavy Whipping Cream Seedless Raspberry Jam Vanilla Or Almond Extract Fresh Raspberries (garnish) Mint Leaves (garnish)
In a small microwavable bowl, boil water by microwaving for about 1-2 minutes or until bubbling. Shake in gelatin powder and whisk until dissolved. Put bowl in fridge to cool it down.
Whisk together cocoa powder and sugar until combined. Add heavy cream then beat using a hand mixer until stiff peaks form. Add cooled gelatin water then add raspberry jam and vanilla. Beat together until thoroughly combined.
Spoon mousse into 4 ramekins, smoothing over the top. Refrigerate for at least 2 hours then top with raspberries and mint leaves right before serving.