| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Canadian |
Desserts, Chocolate, Fruits |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Semisweet chocolate, chopped or bittersweet |
| 1/3 |
c |
Fresh raspberries, packed or thawed |
| 3/4 |
c |
Whipping cream |
|
|
Icing sugar |
INSTRUCTIONS
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, pur.e raspberries; press through fine mesh sieve to make
about 1/4 cup pur.e. 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 p.t. 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 pur.ed
strained raspberries, sweetened if you wish.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #343
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:04:09 UT
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