Title: Chocolate Mousse and Raspberries
Categories: Raspberry Holiday Dessert Mousse
Yield: 1 Servings

4		Bars (4 oz) unsweetened
		Baking chocolate, broken
		Into pieces
1	cn	(14 oz) sweetened condensed
		Milk, NOT evaporated milk
2	ts	Vanilla extract
2	c	(1 pt) cold whipping cream
		Raspberry Topping (recipe
		Follows)

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 1 1/2 hours. Beat until smooth. In large mixer bowl, beat cream until stiff, fold into chocolate mixture. Spoon mousse into dessert dishes. Refrigerate until thoroughly chilled. Serve with Raspberry Topping. Refrigerate leftovers. 8 servings.

RASPBERRY TOPPING: Drain one pkg (10 oz) thawed frozen red raspberries, reserving syrup. In small saucepan, stir together 2/3 c reserved syrup, 1/4 c red currant jelly or red raspberry jam and 1 Tbsp cornstarch. Cook over low heat, stirring constantly, until thickened and clear. Cool. Stir in raspberries. About 1 1/3 cups. ...From the hearth in Sandee's Kitchem... From: Pat Stockett Date: 01-26-96 (04:45) Online Connections (410) National C

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