Layered Chocolate-Raspberry Mousse

Directions

1. 1
   To make Chocolate-Raspberry Mousse: Melt chocolates slowly over hot water.
2. 2
   As they melt, place cashew butter in a food processor.
3. 3
   Add silken tofu and sugar, and process until smooth, stopping to scrape sides down.
4. 4
   Add melted chocolates, unsweetened cocoa and Chambord.
5. 5
   Process again until very smooth, scraping down sides as needed.
6. 6
   To make Raspberry Kissel: Drain 2 to 3 tablespoons of juice from frozen raspberries into a measuring cup.
7. 7
   Put remaining berries in a saucepan with sugar, and heat over medium heat, bringing to a boil.
8. 8
   Stir cornstarch into reserved juice to make a smooth slurry.
9. 9
   When berries are boiling, stir in cornstarch slurry.
10. 10
    When berries thicken into a thin, clear sauce, remove from heat and add additional sugar, if desired.
11. 11
    To make Macerated Strawberries: About 1 hour before serving, stem and slice strawberries crosswise.
12. 12
    Toss with 1 tablespoon Chambord and 2 tablespoons sugar.
13. 13
    Set aside, and let stand until berries absorb flavor.
14. 14
    To serve, if making a layered mousse, divide mousse mixture, Raspberry Kissel and strawberries among parfait dishes.
15. 15
    Or just divide mousse alone.
16. 16
    Cover, and refrigerate at least 1 hour before serving.
17. 17
    Top with fresh raspberries, if available.