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Home > Recipes > Chocolate Mousse with Raspberry Topping

Chocolate Mousse with Raspberry Topping Recipe

Chocolate Mousse with Raspberry Topping
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Unsweetened Chocolate Baking Bar x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 cups (1 pt.)cold whipping cream
  • RASPBERRY TOPPING (recipe follows)
  • 2 teaspoons vanilla extract
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 1 package (4 oz.) HERSHEY'S Unsweetened Chocolate Baking Bar, broken into pieces

Directions

1. Melt chocolate with sweetened condensed milk in heavy saucepan over medium-low heat; stir in vanilla. Pour into large bowl; cool to room temperature, about 1-1/2 hours. Beat until smooth.

2. Beat whipping cream in large bowl until stiff; fold into chocolate mixture. Spoon mousse into dessert dishes. Refrigerate until thoroughly chilled. Serve with RASPBERRY TOPPING. Cover; refrigerate leftover dessert. 8 servings.

RASPBERRY TOPPING: Drain 1 package (10 oz.) thawed frozen red raspberries, reserving syrup. Stir together 2/3 cup reserved syrup, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch in small saucepan. Cook over low heat, stirring constantly, until thickened and clear. Cool. Stir in raspberries. About 1-1/3 cups sauce.

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