CHOCOLATE MOUSSE & RASPBERRIES
Category: Mousses, Raspberries
Yield: 8 serving
4 bars (1 oz each) HERSHEY'S Unsweetened Baking Chocolate, broken into
pieces
1 can (14 oz) sweetened condensed milk (not evaporated milk)
2 tsp Vanilla extract
2 cups (1 pt) cold whipping cream
RASPBERRY TOPPING (recipe follows)

Procedures
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.
In large mixer bowl, beat whipping cream until stiff; fold into
chocolate mixture. Spoon mousse into dessert dishes. Refrigerate until
thoroughly chilled. Serve with RASPBERRY TOPPING. Refrigerate leftover
dessert. 8 servings.
RASPBERRY TOPPING: Drain 1 package (10 oz.) thawed frozen red
raspberries, reserving syrup. In small saucepan, stir together 2/3 cup
reserved syrup, 1/4 cup red currant jelly or red raspberry jam and 1
tablespoon cornstarch. Cook over low heat, stirring constantly, until
thickened and clear. Cool. Stir in raspberries. About 1-1/3 cups
sauce.