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Raspberry Covered Mousse

Ingredients

2 cups whipping cream

2 tablespoons butter

1 teaspoon unflavored gelatin

2 oz. strong coffee

1 tablespoon dark rum (1 teaspoon rum extract can be subsisted)

12 oz. Semi-sweet chocolate (65 % or higher)


Covered Mousse
2 tablespoons canna butter

1 pint raspberries

Chill metal bowl and beaters in freeze for one hour.

Chill bowls or desert cups.

• In double broiler melt chocolate, coffee, rum, canna butter and butter, stirring continuously over simmering water.

• Mix ¼ of whipping cream and gelatin, leave stand 10 minutes

• Cook mixture over lowest heat setting on stove; take off heat prior to boil. If cooked at a higher temperature or allowed to boil it can render the gelatin useless.

• Add into chocolate mixture.

• Use chilled mixing bowl to mix rest of whipping cream until peaks form.

• Add ½ whipped cream into chocolate mixture, mix carefully not to over work or it can flatten the mousse. Add second half folding carefully.

• Spoon into bowls and refrigerate. If mousse is to be left in refrigerator for more than an hour cover with plastic wrap after that amount of time to keep from forming skin. To serve, place fresh raspberries on top of mousse.
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