KitchenAid 400 manual Double Chocolate Mousse With Raspberry Sauce

Double Chocolate Mousse

with Raspberry Sauce

Mousse

6oz. (170 ml) bittersweet chocolate, chopped in 3⁄4-inch (1.9-cm) chunks

6oz. (170 ml) white chocolate, chopped in 3⁄4-inch (2-cm) chunks

2cups (475 ml) whipping cream, divided

Raspberry Sauce

1package (14-16 oz. [395-455 g]) frozen unsweetened raspberries, thawed

1⁄4 cup (60 ml) water

1⁄4 cup (60 ml) sugar

1tablespoon (15 ml) cornstarch

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 11⁄2 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 41⁄2 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.

48