Chocolate mousse & raspberries

Yield: 6 servings

Measure Ingredient
4 ounces Unsweetend baking chocolate, broken into pieces
14 ounces Sweetened condensed milk (NOT evaporated milk)
2 teaspoons Vanilla
2 cups Cold whipping cream

Chocolate Mousse & Raspberries

Raspberry topping (recipe below) In heavy saucepan over medium low heat, melt chocolate with sweetened condensed milk, stir in vanilla. Pour into large bowl; cool to room temperature, about 1½ hours. Beat until smooth. In large mixer bow, eat cream until stiff; fold into chocolate mixture. Spon into desert dishes. Refrigerate until thoroughly chilled. Serve with Raspberry topping. Refrigerate liftovers. 8 servings Raspberry Topping: Drain 1 10oz. thawed package frozen red raspberries, reserving syrup. In small sauce pan, stir togther ⅔ cup reserved syrup, ¼ cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch. Cook over low heat, stirring constantly, until thickened and clear. Stir in raspberries. About 1 ⅓ cups.

Source: Magazine clipping


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