Title: Easy Chocolate Raspberry Mousse
Categories: Choco2
Yield: 1 servings

6 oz Semisweet or bittersweet
-chocolate; choppe
1/3 c Fresh or thawed raspberries;
-packed
3/4 c 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 1/4 cup pure. Stir into cooled chocolate.

In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in
remaining whipped cream.

Lightly grease and line bottom of four 1/2-cup ramekins or custard cups, or
one 2-cup pt mould, with parchment-paper 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

Recipe by: Paul A. Meadows"

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