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Name: Chocolate Mousse And Raspberries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Cold whipping cream; 10 oz Frozen red raspberries;; Raspberry topping; 1 ts Cornstarch; 4 oz Unsweetend baking chocolate;; 2 ts Vanilla; 1/4 c Red currant jelly or red; 14 oz Sweetened condensed milk;

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INGREDIENTS

2 c Cold whipping cream
10 oz Frozen red raspberries;
Raspberry topping
1 ts Cornstarch
4 oz Unsweetend baking chocolate;
2 ts Vanilla
1/4 c Red currant jelly or red
14 oz Sweetened condensed milk;

Servings

INSTRUCTIONS

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 bow, eat cream until stiff; fold into chocolate mixture. Spon into desert dishes. Refrigerate until thoroughly chilled. Serve with Raspberry topping. Refrigerate liftovers. 8 servings Raspberry Topping: 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 over low heat, stirring constantly, until thickened and clear. Stir in raspberries. About 1 1/3 cups. Source: Magazine clipping Recipe by: Michael Loo Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Mousse And Raspberries

2 c Cold whipping cream
10 oz Frozen red raspberries;
 Raspberry topping
1 ts Cornstarch
4 oz Unsweetend baking chocolate;
2 ts Vanilla
1/4 c Red currant jelly or red
14 oz Sweetened condensed milk;

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  bow, eat cream until stiff; fold into chocolate mixture. Spon into  desert dishes. Refrigerate until thoroughly chilled. Serve with  Raspberry topping. Refrigerate liftovers. 8 servings    Raspberry Topping: 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  over low heat, stirring constantly, until thickened and clear. Stir  in raspberries. About 1 1/3 cups.    Source: Magazine clipping    Recipe by: Michael Loo <mloo@pandabbs.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (804g)
Recipe Makes: 1 servings

Calories: 1303
Calories from Fat: 311 (24%)

Amt Per Serving		% DV

	Total Fat 34.5g	46 %
	Saturated Fat 21.8g	109 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 1.3g
Cholesterol 134.9mg		42 %
Sodium 504.9mg		17 %
Potassium 1484.9mg		39 %
Total Carbohydrate 218.2g		64 %
	Dietary Fiber 0g	0 %
	Sugars, other 218.2g
Protein 31.4g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1303

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