** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely.
2. Stirring occasionally. In food processor, pure raspberries; press through fine mesh sieve to make about 1/4 cup pure.
3. Stir into cooled chocolate. In bowl, whip cream; whisk one-quarter into chocolate mixture.
4. Fold in remaining whipped cream. Lightly grease and line bottom of four 1/2-cup ramekins or custard cups, or one 2-cup pt mold, with parchment-paper rounds.
5. Spoon in mousse. Cover and refrigerate for about 2 hours or until firm.
6. [Mousse can be refrigerated for up to 2 days.
7. ] Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar.
8. For classy presentation, add a few fresh or barely thawed unsweetened berries and whipped cream mixture with yogurt, or a sauce made from pureed strained raspberries, sweetened if you wish.
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Dietary Notes:
This recipe is low-sodium with 17.5mg per serving
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with
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