Whimsical Raspberry Chocolate Delight

Allergens

Milk, Eggs (in chocolate)

Ingredients

• 1 cup heavy cream
• 4 oz semi
• sweet chocolate, chopped
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup fresh raspberries
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In a small saucepan, melt the chocolate and butter over low heat until smooth and glossy. Set aside to cool slightly.
2. In a separate bowl, whisk together sugar and cornstarch. Add raspberries and water mix until fully combined.
3. Pour the raspberry mixture into the saucepan with the chocolate and cook over medium heat until the mixture thickens, stirring constantly. Remove from heat and let cool completely.
4. In a separate bowl, whip heavy cream to stiff peaks. Fold in cooled chocolate mixture gently.
5. Divide the mousse among 6 serving glasses, and refrigerate for at least 2 hours or until set.

Chef’s Insight

Allow the mousse to sit at room temperature for 10 minutes before serving to enhance the flavors.

Notes

This recipe requires some time to chill before serving.