Easy Chocolate Raspberry Mousse

1. 1

   In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely.

2. 2

   Stirring occasionally.

3. 3

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

4. 4

   Stir into cooled chocolate.

5. 5

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

6. 6

   Fold in remaining whipped cream.

7. 7

   Lightly grease and line bottom of four 1/2-cup ramekins or custard cups, or one 2-cup pt mould, with parchment-paper rounds.

8. 8

   Spoon in mousse.

9. 9

   Cover and refrigerate for about 2 hours or until firm.

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 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.