Chocolate Mousse and Raspberries Recipe

Chocolate Mousse and Raspberries Recipe

  • 4 (1 ounce) squares unsweetened chocolate
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 1 pint whipping cream, whipped
  • 2/3 cup water
  • 1/4 cup Smucker's® Seedless Red Raspberry Jam
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon cornstarch
  • 1 cup frozen raspberries
  1. In heavy saucepan, over medium-low heat, melt chocolate and sweetened condensed milk; stir in vanilla. Pour into large bowl; cool to room temperature, about 1 1/2 hours.
  2. Beat until smooth. Fold in whipped cream.
  3. Spoon into 8 to 10 dessert dishes. Chill thoroughly.
  4. In small saucepan, combine water, raspberry jam, confectioners' sugar and cornstarch. Cook and stir until thickened and clear. Cool. Stir in raspberries.
  5. Top each dish of mousse with raspberry topping and serve. Store leftovers covered in refrigerator.
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