For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries. Source: Bon Appetit, November 1993 Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.) Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired. Posted to JEWISH-FOOD digest by "Deborah Altman"
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 4|
|Calories from Fat: 287 (59%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 40mg||12 %|
|Sodium 63.9mg||2 %|
|Potassium 252.3mg||7 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 49.7g|
|Protein 4.6g||7 %|
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Calories per serving: 489
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