Quick and Easy Dessert Recipes
Raspberry-Chocolate Mousse Recipe


Raspberry-Chocolate Mousse

1 1/2 cups frozen unsweetened red raspberries, thawed

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.

Serves 4