Chocolate Raspberry Mousse
March 23, 2011
You know how you get a favorite recipe and then over time you seem to forget about it as new things come along? Well this is one of those.
This chocolate raspberry mousse is easy to make and quite delicious, but it's probably been a couple years since I last made it.
The original recipe called for jam. Little seeds disrupt the even texture of the mousse, so I'd recommend a seedless jam. If you cannot find that, go for a jelly.
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Chocolate Raspberry Mousse Crush the cookies down to about 1 cup of crumbs. Melt the butter and mix with the crumbs. Press cookie mixture onto the bottom of a 1.5 quart baking dish to form a crust. Pour the milk and pudding mix into a large bowl. Whisk together for about 2 minutes to thoroughly combine. Then stir in 1/3 of the whipped topping. Spoon mixture evenly onto the crust. Pour jam or jelly into a bowl, stirring it until it's smooth. Gently add the remaining whipped topping, stirring until well mixed. Spoon mixture evenly over the chocolate pudding layer. Cover and refrigerate at least 3 hours or overnight. Leftovers can be stored in the refrigerator - if there are any leftovers! |
Enjoy!
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I just made this for dessert this evening; its chilling in my frig right now and I can’t wait to serve it to my family this evening! It was sooo easy to make!!!