Rich Chocolate Mousse With Raspberry Coulis

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 12 ounces frozen unsweetened raspberries
• 1/2 cup sugar
• 1/4 cup raspberry liqueur
• 1 cup marsala (find in liqueur aisle)
• 1/2 cup sugar
• 1 cup semi-sweet chocolate chips, melted
• 1 cup whole milk ricotta cheese
• 1 teaspoon vanilla
• 8 ounces cool whip lite

Recipe

• 1 make raspberry coulis at least 4 hours in advance: combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. after serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. discard seeds and solids. refrigerate sauce (makes about 1 1/2 cups).
• 2 mousse: place marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). set marsala syrup aside to cool.
• 3 melt chocolate chips (this can be done in a microwave or in a double boiler).
• 4 assemble mousse in food processor: start by blending ricotta and vanilla until smooth. add marsala syrup and melted chocolate; process until smooth. add half of cool whip; process. add other half and process gently to combine.
• 5 place mousse in refrigerate to set for at least 2 hours.
• 6 to serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. garnish with a mint leaf and fresh raspberry if desired.