INGREDIENTS

INSTRUCTIONS

Place a medium mixing bowl and the beaters of your electric mixer in
the refrigerator to chill for at least 30 minutes.  MAKE THE MOUSSE:
Combine the rhubarb and sugar in a medium saucepan.  Cover and bring to
a simmer over low heat.  Cook for 8 to 10 minutes,  or until the
rhubarb is very soft.  Transfer to the bowl of a food  processor and
puree.  Transfer the puree to a medium nonreactive  mixing bowl and set
aside.  Put 2 tablespoons cold water in a small saucepan and sprinkle
the  gelatin over.  Set aside and let soften for 5 minutes.  Heat the
mixture over low heat, swirling until the gelatin is completely
dissolved and no grains remain.  Stir the gelatin into the pureed
rhubarb and allow to cool. Then fold the sour cream and berries into
the puree.  In the chilled bowl, whip the cream with an electric mixer
at high  speed until it holds soft peaks.  Do not overbeat.  Gently
fold the  whipped cream into the fruit mixture with a rubber spatula.
Cover  the mousse and refrigerate until it sets, about 4 hours, or
overnight.  MAKE THE SAUCE:  Combine the raspberries and confectioner's
sugar in a  small saucepan.  Cook over low heat until the berries are
soft, about  3 to 4 minutes.  Transfer to a food processoror blender
and puree.  Strain through a fine-mesh strainer into a small bowl and
discard the  seeds. Stir 2 tablespoons of cold water into the suace to
thin.  Transfer to a jar and refrigerate.  PREPARE THE MOLDING
CHOCOLATE:  Put both chocolates in the top of a  small double boiler
over simmering water.  Melt over low heat,  stirring constantly with a
spatula or wooden spoon until the  chocolate is very smooth and shiny.
Remove from the heat and add the  corn syrup and liquor. Using a wooden
spoon, mix the chocolate  vigorously (the chocolate will start to
"seize"; don't worry, be  happy, you're doing just fine) until the
chocolate gradually thickens  and leaves the sides of the bowl to form
a loose, soft mass.  The  stirring should take no longer than a minute;
do not overwork the  chocolate or its oils may separate.  Divide the
chocolate into 2 equal portions.  Place one portion in the  center of
an 11 by 16 inch long sheet of plastic wrap on a cool flat  surface.
Level the chocolate with a spatula.  Cover the chocolate  with a second
sheet of plastic wrap the same size as the first sheet.  Using a
rolling pin, gently roll the chocolate into a rectangle about  10 by 15
inches and 1/16 inch thick.  Leaving the chocolate still  covered, set
aside at room temperature away from any heat source for  30 to 45
minutes to prtially set.  Repeat with remaining chocolate.  When the
chocolate is partially set, it should be no longer wet by  still very
pliable.  If at first it's still too wet to handle, let it  sit for
about 5 minutes more but do not allow it to harden or it will  become
difficult to knead.  Remove the plastic wrap from one sheet of
chocolate.  Generously dust  a work surface with confectioner's sugar.
Gather the chocolate into  a ball. If the chocolate has dried out and
cracks or crumbles a  little, don't be concerned, the chocolate will
soften and come  togther again after kneading. Knead it briefly,
pressing it into the  confectioner's sugar as you knead, until soft and
no longer sticky.  If it feels sticky, knead in a little more
confectioner's sugar.  The  molding chocolate should feel very soft and
smooth.  Divide the chocolate in half and shape each half into a ball.
Cover  the balls with plastic wrap and set aside.  Knead and shape the
remaining sheet of chocolate in the same manner, for a total of 4
chocolate balls.  ASSEMBLE THE PURSES:  Brush off any chocolate crumbs
left on the work  surface; the surface should be dry, or the chocolate
will stick.  Lightly dust the work surface and a rolling pin with
confectioner's  sugar. Slightly flatten one chocolate ball and gently
roll it out  into a circle about 9 inches in diameter.  As you roll the
chocolate,  be sure to lift it from time to time and dust the surface
underneath  with a little more confectiner's sugar to prevent the
chocolate from  sticking.  Place one quarter (about 1/3 cup) of the
mousse in the center of the  chocolate circle.  Gather the sides up to
enclose the filling.  Pinch  the purse at the neck to seal in the
mousse, allowing the top edges  of the purse to fan out.  Transfer the
purse to a large platter,  loosely cover with plastic wrap, and
refrigerate.  Repeat rolling and filling the remaining balls of
chocolate to make 3  more purses.  Cover and refrigerate until ready to
serve.  TO SERVE:  Place a chocolate purse on each chilled dessert
plate and  spoon some raspberry sauce around it.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 542
Calories From Fat: 246
Total Fat: 29.4g
Cholesterol: 48.2mg
Sodium: 44.2mg
Potassium: 291mg
Carbohydrates: 77g
Fiber: 8.7g
Sugar: 37.3g
Protein: 4.3g