• In a small microwavable bowl, combine water and gelatin. Let

stand for 2 minutes. Heat on High in a microwave oven until

gelatin is dissolved, approximately 30 seconds. Set aside to

cool slightly.

• In a medium mixing bowl, combine cream cheese, confectioners’

sugar, and butter. Beat at medium speed with an electric

mixer until creamy. Set aside.

• In a separate bowl, beat cream until soft peaks form. Add dissolved

gelatin, beating until stiff peaks form. Fold together

cream cheese mixture, whipped cream mixture, cinnamon,

ginger, cardamom, and cloves. Cover, and refrigerate for 2

hours.

• Place mousse in a pastry bag fitted with a star tip. Pipe

mousse into chocolate dessert cups, if desired.

• Garnish with cinnamon sugar and fresh raspberries, if

desired.

*For testing purposes, we used Dobla Dark Belgian Chocolate Coffee  

& Tea Cups.