Chocolate Mousse and Raspberries
Ally
ingredients
Mousse- 4 bars (4 oz) unsweetened Baking Chocolate, broken into pieces
- 1 can (14 oz) Sweetened Condensed Milk (NOT evaporated milk)
- 2 teaspoons vanilla extract
- 2 cups cold whipping cream
- 1 package (10 oz.) thawed frozen red raspberries, reserving syrup
- 1/4 cup red currant jelly or raspberry jam
- 1 tablespoon cornstarch
directions
Chocolate Mousse
- 1
in heavy saucepan over medium-low heat melt chocolate with sweetened condensed milk stir in vanilla
- 2
Pour into large bowl; cool to room temperature, about 1 1/2 hours
- 3
Beat until smooth
- 4
In large mixer bowl, beat cream until stiff, fold into chocolat mixture
- 5
Spoon mousse into dessert dishes
- 6
Refrigerate until thoroughly chilled
- 7
Serve with Raspberry toppings
Raspberry Topping
- 1
Drain package of raspberrys, reserving syrup.
- 2
In small saucepan, stir together 2/3 cup syrup 1/4 cup jelly/jam and 1 tablespoon cornstarch
- 3
cook over low hear, stirring constantly, until thickened and clear
- 4
Cool
- 5
Stir in raspberries
- 6
About 1 1/2
notes
Refrigerate leftovers
Source: Eagle Brand Condensed Milk
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