Chocolate Mousse and Raspberries

1. 1

   In a small pan over medium low heat, melt chocolate and sweetened condensed milk.

2. 2

   Stir in vanilla and set aside to cool to room temperature.

3. 3

   When cool, beat in a large bowl until smooth, then fold in whipped cream.

4. 4

   Spoon into individual serving cups and chill thoroughly.

5. 5

   In a small pan, combine water, raspberry jam, sugar and cornstarch.

6. 6

   Cook while stirring until thickened and clear.

7. 7

   Stir in frozen raspberries.

8. 8

   Spoon sauce over mousse in cups.

9. 9

   Store leftovers covered in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.