Chocolate Truffle Mousse Bars

• 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), divided
• 1/4 cup whipping cream
• 2 eggs
• 1/3 cup sugar
• 2 Tbsp. flour
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 cup fresh raspberries

1. Heat oven to 325F.
2. Line 8-inch square pan with foil, with ends of foil extending over sides.
3. Spray with cooking spray.
4. Microwave 3 oz.
5. chocolate and cream in large microwaveable bowl on HIGH 1 min.
6. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
7. Cool slightly.
8. Add eggs, sugar and flour; whisk until blended.
9. Pour into prepared pan.
10. Bake 20 min.
11. or until toothpick inserted in center comes out with fudgy crumbs.
12. (Do not overbake.)
13. Cool completely.
14. Meanwhile, melt 2 oz.
15. of the remaining chocolate as directed on package; cool.
16. Stir 1/2 cup COOL WHIP into cooled chocolate.
17. Add remaining COOL WHIP; mix well.
18. Spread onto dessert.
19. Refrigerate 2 hours or until chilled.
20. Use foil handles to lift dessert from pan before cutting into bars.
21. Melt remaining chocolate; drizzle over bars.
22. Serve with raspberries.

s bittersweet chocolate, whipping cream, eggs, sugar, flour, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-truffle-mousse-bars-156592.aspx (may not work)