Chocolate Mousse & Raspberries Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Hersheys unsweetened bakin,
1 can: Eagle brand sweetened conde,
2 tsp: Vanilla,
2 cup: Whipping cream, cold
1: Raspberry topping, (recipe i
Directions:
Recipe by: Borden, Hershey add
In heavy saucepan over medium-low heat, melt chocolate with
sweetened condensed milk; stir in vanilla. Pour into large
bowl; cool to room temperature, about 1 1/2 hours. Beat until
smooth. In large mixer bowl, beat cream until stiff, fold into
chocolate mixture. Spoon mousse into dessert dishes. Refrigerate
until thoroughly chilled. Serve with RASPBERRY TOPPING.
Refrigerate leftovers. Makes 8 servings.
RASPBERRY TOPPING:
Drain 1 pkg. (10 oz.) thawed frozen red raspberries, reserving
syrup. In small saucepan, stir together 2/3 C. reserved syrup,
1/4 C. red currant jelly or red raspberry jam and 1 Tbl.
cornstarch. Cook over low heat, stirring constantly, until
thickened and clear. Cool. Stir in raspberries. Makes about 1
1/3 cups of topping.
Posted on Genie C04 T07 M168 on 3/1/93 by S.Kerr, Qbook format
Source from luhu.jp
In heavy saucepan over medium-low heat, melt chocolate with
sweetened condensed milk; stir in vanilla. Pour into large
bowl; cool to room temperature, about 1 1/2 hours. Beat until
smooth. In large mixer bowl, beat cream until stiff, fold into
chocolate mixture. Spoon mousse into dessert dishes. Refrigerate
until thoroughly chilled. Serve with RASPBERRY TOPPING.
Refrigerate leftovers. Makes 8 servings.
RASPBERRY TOPPING:
Drain 1 pkg. (10 oz.) thawed frozen red raspberries, reserving
syrup. In small saucepan, stir together 2/3 C. reserved syrup,
1/4 C. red currant jelly or red raspberry jam and 1 Tbl.
cornstarch. Cook over low heat, stirring constantly, until
thickened and clear. Cool. Stir in raspberries. Makes about 1
1/3 cups of topping.
Posted on Genie C04 T07 M168 on 3/1/93 by S.Kerr, Qbook format
Source from luhu.jp