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Double Chocolate Mousse
with Raspberry Sauce
Mousse
6 oz bittersweet
chocolate, chopped
in
3
⁄4" chunks
6 oz white chocolate,
chopped in
3
⁄4"
chunks
2 cups whipping
cream, divided
Raspberry Sauce
1 package (14-16 oz)
frozen
unsweetened
raspberries, thawed
1
⁄4 cup water
1
⁄4 cup sugar
1 tablespoon
cornstarch
To Make Mousse:
Place bittersweet chocolate in one 3- to 4-cup
microwave-safe bowl. Place white chocolate in a
second microwave-safe bowl. Cover each with
waxed paper. Place one bowl at a time into
microwave oven and heat on HIGH for
1
1
⁄2 minutes. Stop and stir. If chocolate is not
melted, repeat process for 30 seconds at a time,
or until melted. Stop and stir.
Heat cream in a heavy saucepan over medium
heat until very hot, but do not boil. Remove from
heat. Pour one cup of cream into each of the
chocolate bowls. Stir each until completely
mixed. Cover bowls and refrigerate about
2 hours.
Pour white chocolate mixture into mixer bowl.
Attach bowl and wire whip to mixer. Gradually
turn to Speed 6 and beat 4 to 4
1
⁄2 minutes, or
until soft peaks form. Spoon about
1
⁄3 cup
mixture into each of 6 stemmed dessert dishes.
Set aside.
Pour bittersweet chocolate mixture into mixer
bowl. Gradually turn to Speed 6, and beat about
3 minutes, or until soft peaks form. Spoon about
1
⁄3 cup mixture over white chocolate layer. Cover
dishes with plastic wrap or foil. Refrigerate
8 hours, or overnight.
To Make Raspberry Sauce:
Place raspberries in blender container. Cover and
blend until smooth. Pour mixture into a wire
mesh strainer over a small saucepan; press with
back of spoon to squeeze out liquid. Discard
seeds and pulp in strainer.
Place remaining ingredients in saucepan. Cook
over medium heat, stirring constantly, until
thickened and bubbly. Remove from heat and
cool. Store sauce in covered container in
refrigerator. Stir before using.
Spoon Raspberry Sauce over chocolate in dessert
dishes before serving.
Yield: 6 servings (
2
⁄3 cup mousse and
1
⁄4 cup
raspberry sauce per serving).
Per serving: About 664 cal, 6 g protein, 53 g
carb, 48 g fat, 115 mg chol, 57 mg sodium.