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Chocolate Raspberry Mousse

“Decadent, is the way to describe this mousse”

Ingredients

8 oz. bittersweet chocolate

1 tablespoon canna butter

¾ cup fresh raspberries (fresh or frozen)

¾ cup whipping cream


Raspberry Mousse
Double Boiler and blender or food processor needed.

• Place 6 ounces of the bittersweet chocolate and canna butter in double boiler, water should be hot, but not boiling.

• Melt chocolate and pour into large bowl and let cool.

• Place raspberries in blender or food processor reserving 8 berries.

• Blend until pureed and then press through fine sieve in large bowl with chocolate.

• Mix chocolate and pureed berries.

• In separate bowl add whipping cream and whisk till light and fluffy

• Add one quarter of whipped cream into chocolate and whisk, and then slowly add rest of whipped cream.

• Place in desert glasses, topping with shaved bittersweet chocolate and raspberries.

• Refrigerate at least 2 hours or until firm before serving.
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