Chocolate Raspberry Mousse

• 1/2 cup Land O Lakes Butter, softened
• 1/3 cup sugar
• 2 (1-ounce) squares semi-sweet baking chocolate, melted, cooled
• 1/2 cup pasteurized refrigerated real egg product
• 2 teaspoons raspberry liqueur, if desired
• 1/2 pint raspberries

1. Combine butter and sugar in bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add melted chocolate; continue beating until well mixed.
4. Add egg product; continue beating, scraping bowl often, until very creamy.
5. Stir in raspberry liqueur, if desired.
6. Place 4 raspberries into bottom of each of 4 parfait glasses.
7. Top with 1/4 cup chocolate mousse, 4 raspberries and 1/4 cup chocolate mousse.
8. Garnish with remaining raspberries.
9. Store refrigerated.
10. Any remaining mousse can be stored in the refrigerator up to 2 days.

butter, sugar, chocolate, egg, raspberry liqueur, raspberries

Taken from www.landolakes.com/recipe/2347/chocolate-raspberry-mousse (may not work)