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  Recipe Home » Deserts » Best: Easy Chocolate Raspberry Mousse
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  Best: Easy Chocolate Raspberry Mousse
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 162
Ingredients:
6 oz Semisweet chocolate, chopped or bittersweet
1/3 cup Fresh raspberries, packed or thawed
3/4 cup Whipping cream
Icing sugar
Instructions:
In top of double boiler over hot (not boiling) water, melt chocolate;
transfer to large bowl and let cool completely. Stirring occasionally.

In food processor, pure raspberries; press through fine mesh sieve to
make about 1/4 cup pure. Stir into cooled chocolate.

In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in
remaining whipped cream.

Lightly grease and line bottom of four 1/2-cup ramekins or custard
cups, or one 2-cup pt mould, with parchment-paper rounds. Spoon in
mousse. Cover and refrigerate for about 2 hours or until firm.

[Mousse can be refrigerated for up to 2 days.]

Turn mousse out onto dessert plates; remove paper and dust lightly
with icing sugar.

For classy presentation, add a few fresh or barely thawed unsweetened
berries and whipped cream mixture with yogurt, or a sauce made from
pured strained raspberries, sweetened if you wish.

Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen

[-=PAM=-] PA_Meadows@msn.com
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