Raspberry-Chocolate Mousse

Directions

Place strainer over medium bowl; pour berries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 Tbsp. raspberry puree for topping. In small saucepan, combine chips, 1 Tbsp. of the sugar and 2 Tbsp. of the whipping cream. Cook over low heat for 3-4 minutes or 'til chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or 'til completely cooled. In a small bowl, beat remaining cream until soft peaks form. Add remaining 1 Tbsp. sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping. Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour. Fold reserved 2 Tbsp. berry puree into reserved 1/2 cup whipped cream. Refrigerate until serving time. Just before serving, pipe berry whipped cream onto mousse.1 1/2 cups frozen unsweetened red raspberries, thawed 3/4 cup semisweet chocolate chips 2 Tbsp. sugar 1 cup whipping cream

Ingredients

No ingredients are listed for this recipe.