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51
Double Chocolate Mousse
with Raspberry Sauce
Mousse
6 oz. bittersweet
chocolate, chopped
in
3
⁄4-inch chunks
6 oz. white chocolate,
chopped in
3
⁄4
-inch
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 pro, 53 g carb,
48 g fat, 115 mg chol, 57 mg sod.
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