Easy Chocolate Raspberry Mousse

• 6 ounces chocolate (semi-sweet) chopped, or bittersweet
• 13 cup raspberries packed, fresh or - thawed
• 3/4 cup heavy whipping cream
• 1 x powdered 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 pt 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.
12. 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.

chocolate, raspberries, heavy whipping cream, powdered sugar

Taken from recipeland.com/recipe/v/easy-chocolate-raspberry-mousse-50562 (may not work)