Best: Easy Chocolate Raspberry Mousse

Title:
Best: Easy Chocolate Raspberry Mousse

Yield:
4 Servings

Categories:
Desserts,
Chocolate,
Fruits




Ingredients:





     6 oz Semisweet chocolate, chopped


          -or bittersweet


   1/3 c  Fresh raspberries, packed


          -or thawed


   3/4 c  Whipping cream


          Icing sugar






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini