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48

To make Mousse, place bittersweet chocolate in
one 3- to 4-cup (710 to 945 ml) microwave-safe
bowl. Place white chocolate in a second microwave-
safe bowl. Cover each with waxed paper. Place one
bowl at a time into microwave oven and heat on
HIGH for 1

1

⁄

2

minutes. Stop and stir. If chocolate is

not melted, repeat process for 30 seconds at a time,
or until melted. Stop and stir.

Heat cream in a heavy saucepan over medium heat
until very hot, but do not boil. Remove from heat.
Pour 1 cup (235 ml) of cream into each of the
chocolate bowls. Stir each until completely mixed.
Cover bowls and refrigerate about 2 hours.

Pour white chocolate mixture into mixer bowl.
Attach bowl and wire whip to mixer. Gradually turn
to Speed 6 and beat 4 to 4

1

⁄

2

minutes, or until soft

peaks form. Spoon about 

1

⁄

3

cup (80 ml) mixture

into each of 6 stemmed dessert dishes. Set aside.

Pour bittersweet chocolate mixture into mixer bowl.
Gradually turn to Speed 6, and beat about 3 minutes,
or until soft peaks form. Spoon about 

1

⁄

3

cup (80 ml)

mixture over white chocolate layer. Cover dishes with
plastic wrap or foil. Refrigerate 8 hours, or overnight.

To make Raspberry Sauce, place raspberries in
blender container. Cover and blend until smooth.
Pour mixture into a wire mesh strainer over a small
saucepan; press with back of spoon to squeeze out
liquid. Discard seeds and pulp in strainer.

Place remaining ingredients in saucepan. Cook over
medium heat, stirring constantly, until thickened
and bubbly. Remove from heat and cool. Store
sauce in covered container in refrigerator. Stir
before using.

Spoon Raspberry Sauce over chocolate in dessert
dishes before serving.

Yield: 6 servings (

2

⁄

3

cup [160 ml]) mousse and 

1

⁄

4

cup [60 ml] raspberry sauce per serving).

Per serving: About 664 cal, 6 g pro, 53 g carb, 
48 g fat, 115 mg chol, 57 mg sod.