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Ingredients
- 6 ounce Semisweet or possibly bittersweet chocolate, choppe
- 1/3 c. Fresh or possibly thawed raspberries, packed
- 3/4 c. Whipping cream Icing sugar
Directions
- In top of double boiler over warm (not boiling) water, heat chocolate; transfer to large bowl and let cold completely. Stirring occasionally.
- In food processor, pure raspberries; press through fine mesh sieve to make about 1/4 c. pure. Stir into cooled chocolate.
- In bowl, whip cream; whisk one-quarter into chocolate mix. Mix in remaining whipped cream.
- Lightly grease and line bottom of four 1/2-c. ramekins or possibly custard c., or possibly one 2-c. pt mould, with parchment-paper rounds. Spoon in mousse. Cover and chill for about 2 hrs or possibly till hard.
- [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 in a few fresh or possibly barely thawed unsweetened berries and whipped cream mix with yogurt, or possibly a sauce made from pured strained raspberries, sweetened if you wish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 209g | |
| Calories 873 | |
| Calories from Fat 747 | 86% |
| Total Fat 89.24g | 112% |
| Saturated Fat 55.04g | 220% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 1471mg | 42% |
| Total Carbs 55.46g | 15% |
| Dietary Fiber 30.8g | 103% |
| Sugars 3.29g | 2% |
| Protein 22.42g | 36% |
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