Quick and Easy Dessert Recipes
Raspberry-Chocolate Mousse Recipe
1 1/2 cups frozen unsweetened red raspberries,
3/4 cup semisweet chocolate chips
2 Tbsp. sugar
1 cup whipping cream
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.