BAKER'S Best Chocolate Mousse

• 3 eggs, divided
• 7 oz. Baker's Semi-Sweet Chocolate, melted, cooled
• 1 tub (500 mL) Cool Whip Whipped Topping, thawed
• 3 Tbsp. icing sugar
• 2 cups fresh raspberries

1. Separate 2 of the eggs.
2. Place yolks and whites in separate medium bowls.
3. Set the egg whites aside for later use.
4. Add the remaining whole egg to the egg yolks along with the melted chocolate; mix well.
5. Gently stir in whipped topping.
6. Set aside.
7. Beat egg whites with electric mixer on high speed until foamy.
8. Gradually add sugar, beating until soft peaks form.
9. Gently stir into chocolate mixture.
10. Spoon evenly into 8 dessert dishes; top evenly with raspberries.
11. Serve immediately.
12. Or, cover and refrigerate up to 3 hours.
13. Garnish with additional whipped topping just before serving, if desired.

eggs, chocolate, icing sugar, fresh raspberries

Taken from www.kraftrecipes.com/recipes/bakers-best-chocolate-mousse-85396.aspx (may not work)