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Chocolate Mousse with Raspberry Topping

in Diana's Recipe Book

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Servings: Makes 8 servings
4 ounces unsweetened baking chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk
2 teaspoons vanilla extract
2 cups cold whipping cream
Raspberry Topping (see recipe below)

1. Melt chocolate with sweetened condensed milk in heavy saucepan over medium-low heat; stir in vanilla. Pour into large bowl; cool to room temperature, about 1-1/2 hours. Beat until smooth.

2. In large mixer bowl, beat whipping cream until stiff; fold into chocolate mixture. Spoon mousse into dessert dishes. Refrigerate until thoroughly chilled. Serve with RASPBERRY TOPPING. Refrigerate leftover dessert.

Makes: 8 servings.

For The Raspberry Topping:
Drain 1 package (10 oz.) thawed frozen red raspberries, reserving syrup. In small saucepan, stir together 2/3 cup reserved syrup, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch. Cook over low heat, stirring constantly, until thickened and clear. Cool. Stir in raspberries.

Makes about 1-1/3 cups sauce.

Date: January 9, 2003

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