Chocolate Raspberry Cream Mousse Recipe (Coeur A La Creme)
- 1/4 cup Top Hat Raspberry Fudge Sauce
- 1/2 lb. cream cheese, room temperature
- 1 1/4 cups heavy cream
- 1 pint fresh raspberries for garnish: additional Raspberry Fudge Sauce and mint leaves, if desired
Warm Raspberry Fudge Sauce in pan of hot water. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1/4 cup cream and beat until smooth. Mix in Raspberry Fudge Sauce
Whip remaining 1 cup cream to soft peaks in separate bowl. Gently fold whipped cream into cream cheese mixture. When almost completely blended, gently fold in all but a handful of raspberries.
Line a sieve (or coeur a la creme mold) with dampened cheesecloth, extending cheesecloth beyond rim. Pour cream cheese mixture into mold, pressing gently to fill mold evenly. Fold cheesecloth over top. Place over a bowl and refrigerate overnight.
Invert mold onto serving platter. Carefully remove all cheesecloth. Garnish mousse with fresh raspberries and serve with Raspberry Fudge Sauce.
Makes 8 servings