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Correo Electrónico
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Ingredientes
- 6 ounce Semisweet chocolate, minced or possibly bittersweet
- 1/3 c. Fresh raspberries, packed or possibly thawed
- 3/4 c. Whipping cream Icing sugar
Direcciones
- In top of double boiler over warm (not boiling) water, heat chocolate; transfer to large bowl and let cold completely. Stirring occasionally.
- In food processor, puree raspberries; press through fine mesh sieve to make about 1/4 c. puree. Stir into cooled chocolate.
- In bowl, whip cream; whisk one-quarter into chocolate mix. Mix in remaining whipped cream.
- Lightly grease and line bottom of four 1/2-c. ramekins or possibly custard c., or possibly one 2-c. pate mould, with parchment-paper rounds. Spoon in mousse. Cover and chill for about 2 hrs or possibly till hard.
- [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 in a few fresh or possibly barely thawed unsweetened berries and whipped cream mix with yogurt, or possibly a sauce made from pureed strained raspberries, sweetened if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 187 | 86% |
| Total Fat 22.31g | 28% |
| Saturated Fat 13.76g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 368mg | 11% |
| Total Carbs 13.86g | 4% |
| Dietary Fiber 7.7g | 26% |
| Sugars 0.82g | 1% |
| Protein 5.6g | 9% |
