Layered Chocolate-Raspberry Mousse

1. 1

   To make Chocolate-Raspberry Mousse: Melt chocolates slowly over hot water.

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   As they melt, place cashew butter in a food processor.

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   Add silken tofu and sugar, and process until smooth, stopping to scrape sides down.

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   Add melted chocolates, unsweetened cocoa and Chambord.

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   Process again until very smooth, scraping down sides as needed.

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   To make Raspberry Kissel: Drain 2 to 3 tablespoons of juice from frozen raspberries into a measuring cup.

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   Put remaining berries in a saucepan with sugar, and heat over medium heat, bringing to a boil.

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   Stir cornstarch into reserved juice to make a smooth slurry.

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   When berries are boiling, stir in cornstarch slurry.

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    When berries thicken into a thin, clear sauce, remove from heat and add additional sugar, if desired.

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    To make Macerated Strawberries: About 1 hour before serving, stem and slice strawberries crosswise.

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    Toss with 1 tablespoon Chambord and 2 tablespoons sugar.

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    Set aside, and let stand until berries absorb flavor.

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    To serve, if making a layered mousse, divide mousse mixture, Raspberry Kissel and strawberries among parfait dishes.

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    Or just divide mousse alone.

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    Cover, and refrigerate at least 1 hour before serving.

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    Top with fresh raspberries, if available.

* Per serving · 4 servings · Values may vary.