Best: Easy Chocolate Raspberry Mousse Recipe

1. 1

   In top of double boiler over warm (not boiling) water, heat chocolate; transfer to large bowl and let cold completely.

2. 2

   Stirring occasionally.

3. 3

   In food processor, puree raspberries; press through fine mesh sieve to make about 1/4 c. puree.

4. 4

   Stir into cooled chocolate.

5. 5

   In bowl, whip cream; whisk one-quarter into chocolate mix.

6. 6

   Mix in remaining whipped cream.

7. 7

   Lightly grease and line bottom of four 1/2-c. ramekins or possibly custard c., or possibly one 2-c. pate mould, with parchment-paper rounds.

8. 8

   Spoon in mousse.

9. 9

   Cover and chill for about 2 hrs or possibly till hard.

10. 10

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

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.

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