Easy Chocolate Raspberry Mousse

• 6 oz. semisweet
• bittersweet chocolate, chopped
• 1/3 cup fresh
• thawed raspberries, packed
• 3/4 cup whipping cream
• Icing sugar

1. In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely.
2. Stirring occasionally.
3. In food processor, pure raspberries; press through fine mesh sieve to make about 1/4 cup pure.
4. Stir into cooled chocolate.
5. In bowl, whip cream; whisk one-quarter into chocolate mixture.
6. Fold in remaining whipped cream.
7. Lightly grease and line bottom of four 1/2-cup ramekins or custard cups, or one 2-cup pint mould, with parchment-paper rounds.
8. Spoon in mousse.
9. Cover and refrigerate for about 2 hours or until firm.
10. Mousse can be refrigerated for up to 2 days.
11. Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar.

semisweet, bittersweet chocolate, fresh, thawed raspberries, whipping cream, icing sugar

Taken from www.foodgeeks.com/recipes/2217 (may not work)