Raspberry Mousse in Chocolate Bowls

Note: You will also need some inflatable balloons to form the chocolate bowls.

For the raspberry mousse:
1. Bloom gelatin: Mix gelatin with the cold water and let it solidify. It will take about 3-4 minutes.
2. Heat raspberries and 1/2 cup sugar in pan. Stir and make sure that the sugar does not burn. (I mashed the raspberry with my spatula; I am fine with the seeds. If you do not like it, you can strain it off.)
3. Add the solid gelatin to the hot raspberry mixture and let it dissolve. Remove from heat and let it cool.
4. Whip the heavy cream with vanilla and remaining 1 tablespoon sugar.
5. Using a spatula, fold in the whipped cream, little by little, into the raspberry mixture.
6. Chill the mousse mixture. You can either spoon them into the serving bowls and then chill them or chill it all together and then serve.
7. Cover with plastic wrap before chilling. (I was in a hurry so I chilled it for about 1 hour. You can chill it overnight, too.)

For the chocolate bowls:
1. Heat 3/4 cup chocolate chips in the microwave in 10-second bursts. Stir and heat until chocolate has melted. If chocolate does not melt properly or looks like a thick paste, add vegetable shortening to loosen it up.
2. Once the chocolate has melted, add the remaining chocolate chips to the hot chocolate and mix until all melted and smooth.
3. Let the chocolate cool. You should be able to dip your finger in it and hold it there for 10 seconds.
4. Inflate some balloons and tie them up. Dip the top end of the balloons in the chocolate and place on a sheet tray to set.
5. Chill the balloons in the fridge for at least 2 hours, preferably longer.
6. Burst the balloons, and your chocolate bowls are ready. I recommend chilling the balloons for more than 2 hours. That way, the balloons come off easily once you burst them.