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Double Chocolate Mousse
with Raspberry Sauce
Mousse
6 oz (170 mL)
bittersweet
chocolate, chopped
in
3
⁄4" (1.9 cm)
chunks
6 oz (170 mL) white
chocolate, chopped
in
3
⁄4" (1.9 cm)
chunks
2 cups (500 mL)
whipping cream,
divided
Raspberry Sauce
1 package (14-16 oz
[400-500 g]) frozen
unsweetened
raspberries, thawed
1
⁄4 cup (50 mL) water
1
⁄4 cup (50 mL) sugar
1 tbs (15 mL)
cornstarch
To make Mousse, place bittersweet chocolate in
one 3- to 4-cup (750 mL to 1 L) 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 1 cup (250 mL) 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
(75 mL) 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 (75 mL) 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 [150 mL]) mousse and
1
⁄4 cup [50 mL] raspberry sauce per serving).
Per serving: About 664 cal, 6 g protein, 53 g
carb, 48 g fat, 115 mg chol, 57 mg sodium.