In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely. Stirring occasionally. In food processor, pure raspberries; press through fine mesh sieve to make about 1/4 cup pure. Stir into cooled chocolate. In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Lightly grease and line bottom of four 1/2-cup ramekins or custard cups, or one 2-cup pt mould, with parchment-paper rounds. Spoon in mousse. Cover and refrigerate for about 2 hours or until firm. [Mousse can be refrigerated for up to 2 days.] Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar. For classy presentation, add a few fresh or barely thawed unsweetened berries and whipped cream mixture with yogurt, or a sauce made from pured strained raspberries, sweetened if you wish. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen Recipe by: Paul A. Meadows" <ag441@ccn.cs.dal.ca> Posted to CHILE-HEADS DIGEST V3 #,
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