Chocolate mousse & raspberries
6 servings
Ingredients
| Quantity | 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 |
Directions
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