Yield: 6 servings
|4 ounces||Unsweetend baking chocolate, broken into pieces|
|14 ounces||Sweetened condensed milk (NOT evaporated milk)|
|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
From: MARIE CULVER