Chocolate Syllabub with Raspberries and Coffee

Syllabub and eggnog share the same ancestor, possett, and are both creamy desserts/drinks served with alcohol in them.  I substituted raspberry liqueur for coffee and really enjoy this alcohol-free version.  Please make sure you allow time for the syllabub to set up in the refrigerator, but know that is is fairly "loose"....a loose mousse.  Use powdered milk in your cream as a stabilizer if you're planning on making more than 24 hours in advance.

Chocolate Syllabub with Raspberries and Coffee

Ingredients

• 2 1/4 cups cream, divided
• 1/4 cup powdered sugar, optional
• 1 Tbsp. cocoa powder
• 1/2 Tbsp. powdered milk
• 1 pint fresh raspberries, divided
• 1/2 cup strong coffee

Serves 2-3
Prep time:10 minutes

In a stand mixer, whip the cream, powdered sugar, cocoa powder, and powdered milk (if using) until medium peaks are formed.  Meanwhile, puree raspberries in a mini-food processor or blender, set a few aside for garnish before pureeing.  Add the coffee and raspberry puree to the whipped cream/mousse and whip to combine.  Add a teaspoon of coffee to the bottom of each glass and evenly divide mousse evenly amongst glassware (these are traditionally served in pretty glassware or crystal) and refrigerate for at least 4 hours, but up to two days; make sure they are covered with plastic wrap touching the top to keep a skin from forming).     
Whip remaining cream when ready to serve and garnish with remaining raspberries.