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Best: Easy Chocolate Raspberry Mousse

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      Title: BEST: EASY CHOCOLATE RASPBERRY MOUSSE
 Categories: Desserts, Chocolate, Fruits
      Yield: 4 Servings
 
      6 oz Semisweet chocolate, chopped
           -or bittersweet
    1/3 c  Fresh raspberries, packed
           -or thawed
    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
  
      [-=PAM=-]   PA_Meadows@msn.com
 
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