|6 ounces||Semisweet or bittersweet chocolate; choppe|
|⅓ cup||Fresh or thawed raspberries; packed|
|¾ cup||Whipping cream|
In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely. Stirring occasionally.
In food processor, pure raspberries; press through fine mesh sieve to make about ¼ cup pure. Stir into cooled chocolate.
In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream.
Lightly grease and line bottom of four ½-cup ramekins or custard cups, or one 2-cup pt mould, with parchment-paper rounds. Spoon in mousse. Cover and refrigerate for about 2 hours or until firm.
[Mousse can be refrigerated for up to 2 days.] Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar.
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.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen Recipe by: Paul A. Meadows" <ag441@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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