Raspberry-Chocolate Mousse - quick and easy
Source: www.razzledazzlerecipes.com/quickneasy/sweets/raspberry-mousse.htm
1 1/2 cups frozen unsweetened red raspberries, thawed
3/4 cup semisweet chocolate chips
2 T sugar, divided
1 cup whipping cream
Place strainer over medium bowl; pour berries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 T raspberry puree for topping.
In small saucepan, combine chips, 1 T of the sugar and 2 T of the whipping cream. Cook over low heat for 3-4 minutes or until chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or until completely cooled.
In a small bowl, beat remaining cream until soft peaks form. Add remaining 1 T sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping.
Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.
Fold reserved 2 T berry puree into reserved 1/2 cup whipped cream. Refrigerate until serving time. Just before serving, pipe berry whipped cream onto mousse.
Serves 4