Chocolate Mousse with RaspberriesJonelle Weaver
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party.
Recipe information
Yield
Makes 20 servings
Ingredients
32 ounces fresh whipping cream
1 cup sugar
Two 4-ounce packages instant chocolate pudding mix
2 pints fresh raspberries, rinsed
20 small dessert goblets
Preparation
Step 1
In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
Step 2
Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.
