Best: Easy Chocolate Raspberry Mousse
6 oz Semisweet chocolate, chopped
1/3 cFresh raspberries, packed
3/4 cWhipping 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 1/4 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 1/2-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.