SOME MAY NOT consider this to be a chocolate dessert. But I think that the addition of a bit of chocolate elevates the taste of this Raspberry Mousse. It's the contrast that does it. Of course if you want to rush things, you can dip a raspberry into melted chocolate, and try the recipe some other time.
RASPBERRY MOUSSE/ CHOCOLATE SAUCE
Mousse:
1 envelope unflavored gelatin
2 cups frozen or fresh raspberries
1/2 cup sugar
1 1/2 cups heavy cream
1 tsp. vanilla
Sauce:
6 oz. semisweet chocolate, chopped
1. In a bowl, mix gelatin into 3 tbls. cold water. Let dissolve.
2. Combine raspberries and sugar in saucepan. Cook over medium/ low heat, stirring until sugar dissolves. Stir in gelatin until blended and pour into a bowl. Set aside to cool.
3. Combine cream and vanilla in large bowl. Whip to soft peaks. Gently fold in raspberry mix. Spoon into dessert dishes. Cover with plastic wrap, refrigerate at least 2 hrs. until set.
4. Sauce: Combine chocolate and 3 tbls. water. Microwave on high, about 1 min., till melted. Whisk till smooth. Cool slightly, then spoon over mousse. Seves 6. Decorate with some raspberries/ and or whipped cream.
A nice, light bodied red dessert wine would go very well with this.
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