Best: Easy Chocolate Raspberry Mousse Recipe

• 6 ounce Semisweet chocolate, minced or possibly bittersweet
• 1/3 c. Fresh raspberries, packed or possibly thawed
• 3/4 c. Whipping cream Icing sugar

1. In top of double boiler over warm (not boiling) water, heat chocolate; transfer to large bowl and let cold completely.
2. Stirring occasionally.
3. In food processor, puree raspberries; press through fine mesh sieve to make about 1/4 c. puree.
4. Stir into cooled chocolate.
5. In bowl, whip cream; whisk one-quarter into chocolate mix.
6. Mix in remaining whipped cream.
7. Lightly grease and line bottom of four 1/2-c. ramekins or possibly custard c., or possibly one 2-c. pate mould, with parchment-paper rounds.
8. Spoon in mousse.
9. Cover and chill for about 2 hrs or possibly till hard.
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 in a few fresh or possibly barely thawed unsweetened berries and whipped cream mix with yogurt, or possibly a sauce made from pureed strained raspberries, sweetened if you wish.

chocolate, fresh raspberries, whipping cream icing sugar

Taken from cookeatshare.com/recipes/best-easy-chocolate-raspberry-mousse-83900 (may not work)