Recipe - Best: Easy Chocolate Raspberry Mousse

6 ounce Semisweet chocolate, chopped
or bittersweet
1/3 cup Fresh raspberries, packed
or thawed
Three fourths cup Whipping cream
Icing sugar

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

In food processor, pure raspberries; press through fine mesh sieve to make
about One fourth cup pure. Stir into cooled chocolate.

In bowl, whip cream; whisk onequarter into chocolate mixture. Fold in
remaining whipped cream.

Lightly grease and line bottom of four 1/2cup ramekins or custard cups, or
one 2cup pt mould, with parchmentpaper rounds. Spoon in mousse. Cover and
refrigerate for about 2 hours or until firm.

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

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

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.

Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini