Easy Chocolate Raspberry Mousse

Directions

1. 1
   In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely.
2. 2
   Stirring occasionally.
3. 3
   In food processor, pure raspberries; press through fine mesh sieve to make about 1/4 cup pure.
4. 4
   Stir into cooled chocolate.
5. 5
   In bowl, whip cream; whisk one-quarter into chocolate mixture.
6. 6
   Fold in remaining whipped cream.
7. 7
   Lightly grease and line bottom of four 1/2-cup ramekins or custard cups, or one 2-cup pint mould, with parchment-paper rounds.
8. 8
   Spoon in mousse.
9. 9
   Cover and refrigerate for about 2 hours or until firm.
10. 10
    Mousse can be refrigerated for up to 2 days.
11. 11
    Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar.