Chocolate Mousse with Raspberries
Prep time: 0:20 Overall time: 0:45
8 servings scale / convert
4 oz. unsweetend baking chocolate, broken into pieces
14 oz. sweetened condensed milk (not evaporated milk)
2 tsp. vanilla
2 cups cold whipping cream
10 oz. frozen red raspberries, thawed
1/4 cup red currant jelly or red raspberry jam
1 tsp. cornstarch
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 into dessert dishes. Refrigerate until thoroughly chilled. Serve with Raspberry topping. Refrigerate leftovers.
Drain thawed package frozen red raspberries, reserving syrup. In small sauce pan, stir togther 2/3 cup reserved syrup, red currant jelly or red raspberry jam and cornstarch. Cook overlow heat, stirring constantly, until thickened and clear. Stir in raspberries.
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