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, pur‚e raspberries; press through fine mesh sieve to make
about One fourth cup pur‚e. 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 pƒt‚ 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 pur‚ed
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
Posted to MMRecipes Digest V3 #343

From: "Paul A Meadows" PA_Meadows@msn.com

Date: Sat, 14 Dec 96 22:04:09 UT