Debi Shawcross, a friend and fellow Richmonder, is the author of Friends at the Table: The Ultimate Supper Club Cookbook. {Check back for Monday’s Giveaway ~ hint hint!!}  In her own words, “I really enjoy the idea of a formal “Supper Club” that was popular in the 30′s and 40′s and often included live entertainment, a set menu and beautifully decorated tables. These days, the Supper Club (or Gourmet Club as some call it) is a different affair all together. The guests, not the venue, are the club. Interested in fine dining without the expense of a restaurant tab, today’s modern day supper club celebrates the idea of “eating in” with friends.”
chocolate cups
You’ll love Debi’s book – she takes the elements of the vintage supper club and transforms them into home entertaining, complete with menus for each season and great decorating ideas for your table. She even provides tips for dividing up the cooking details among guests so that you won’t spend all day in the kitchen. After all, isn’t the idea behind entertaining to have fun?
debi shawcross
Enjoy this recipe from Debi’s book for Chocolate Cups Filled with Raspberry Mousse…  A perfect dessert for your Valentine’s day romantic dinner, and be sure to tune in on Monday for the giveaway!

Chocolate Cups Filled With Raspberry Mousse
8 small balloons
10 ounces Ghirardelli dark chocolate chips
Set aside a baking sheet lined with parchment paper.
Blow up 8 balloons (about 4 to 5 inches in diameter when fully inflated).
In a medium microwave-safe bowl add the chocolate and microwave in 25-second intervals until melted. Stir until smooth.
Spoon 1 teaspoon melted chocolate onto prepared pan to form a small disk. Dip balloon in the bowl of melted chocolate, coating about one-third of the balloon. Place dipped end on chocolate disk. Repeat with remaining balloons and chocolate. Transfer the pan to the refrigerator to set, about 30 minutes.
To release air from the balloons, pinch each balloon just under the knot, and cut a small hole in the surface between your fingers and the knot. Very gradually release the air; if air is released too quickly, the cups may break. Carefully peel the deflated balloons from the chocolate cups, and patch any holes with the remaining chocolate. Return the chocolate cups to the refrigerator until ready to use. Note: You can make the chocolate cups up to 5 days ahead. Refrigerate until ready to use.

Raspberry Mousse
2 (10-ounce) boxes frozen raspberries in syrup, thawed
2 tablespoons raspberry liqueur
2 tablespoons unflavored gelatin
2 cups chilled heavy whipping cream
½ cup powdered sugar
Garnish
Fresh raspberries
Mint sprigs
¼ cup powdered sugar
In a food processor puree thawed raspberries. Over a heavy, small saucepan strain raspberries through a coarse sieve, pressing on seeds with the back of a spoon. Over medium heat cook raspberry puree until reduced to 1 cup, stirring occasionally, about 15 minutes. Meanwhile, in a small bowl place the raspberry liqueur. Sprinkle the gelatin over the liqueur and let mixture stand about 10 minutes to soften. Add gelatin mixture to hot raspberry puree and stir to dissolve the gelatin. Pour puree into a large bowl. Cool completely, stirring occasionally. In a medium bowl whip the cream and powdered sugar to stiff peaks. Fold the whipped cream into puree in 2 additions. Refrigerate 2 to 4 hours. Fill a party bag fitted with a star decorating tip with mousse. Pipe mousse into cup three-fourths of the way up. To serve: Garnish with fresh raspberries and mint sprigs. Dust with powdered sugar. 

More Food and Valentine’s Day desserts and DIY posts
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