Categories: Pudding, custard, flan, mousse

Ingredients

• 2 cups whipping cream, divided
• 2 (8oz.) pkg. semisweet chocolate squares
• 1/2 cup light corn syrup
• 1/2 cup butter or margarine
• 1/4 cup sifted powdered sugar
• 1 tsp. vanilla extract
• 1 (10oz.) pkg. frozen raspberries, thawed
• Garnishes: fresh mint sprigs, fresh raspberries

Directions

1. Line a 9x 5 -inch loaf pan with plastic wrap, extending edges of wrap over sides of pan; set aside.
2. Combine 1/2 cup whipping cream, chocolate square, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.
3. Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla on high speed with an electric mixer. Pour into prepared pan, and chill at least 8 hours.
4. Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides.
5. Pour puree through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.
6. Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

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