Mocha Mousse With Fresh Raspberries

1. 1

   In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Dissolve coffee granules in hot water. Add to chocolate mixture; beat until smooth. Cover and refrigerate for 15 minutes.

2. 2

   Whip cream until stiff peaks form. Fold 1 cup into chocolate mixture. Set aside remaining whipped cream and six raspberries.

3. 3

   Spoon 1/4 cup mousse into each of six parfait glasses. Layer each with 2 tablespoons whipped cream, 1/3 cup raspberries and 1/4 cup mousse. Garnish with remaining cream and raspberries. Refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.