Lemon Mousse in Chocolate Shells With Fresh Raspberries 

1 (11 1/4-ounce) jar lemon curd or 2 cups homemade

4 tablespoons lemon juice (if using commercial lemon curd)

2 cups heavy whipping cream

8 to 12 chocolate shells

Fresh raspberries

Fresh mint, for garnish

In the bowl of an electric mixer, beat lemon curd and lemon juice, if using, until light and fluffy. Add cream and beat until the consistency of custard.

Pour 1/4 cup of the lemon mousse into each chocolate shell and refrigerate until set. Before serving, top each mousse-filled shell with a second shell and garnish with raspberries and fresh mint.

Another way to serve: Pour 1/2 cup of the lemon mousse into individual souffle dishes, chill and serve.

Makes 4 to 6 servings