Raspberry Chip Mousse

Directions

1. 1
   puree rasberrys and sugar and 1/4 cup water in a blender
2. 2
   strain mixture through a fine mesh strainer pressing to get as much juice as possible discard seeds add cold water to equal 1 cup of juice chill
3. 3
   bring 1/2 cup water to a boil remove from heat add jello and dissolve whisking
4. 4
   combine rasberry juice with jello mix well chill until cold but NOTset
5. 5
   whip cream until soft peaks add jello mixture and whip until well combined
6. 6
   fold in mini chocolate chips
7. 7
   chill at least 6 hours or overnight
8. 8
   garnish right before serving with sweetened whipped cream, mini chocolate chips and fresh rasberrys