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Chocolate Mousse with Raspberries
by Diana Baker Woodall
Chocolate and raspberries are the perfect ending to a very special Passover seder.
1/2 cup (1 stick/4oz/113g) butter, softened
1/3 cup granulated sugar
2 (1-ounce) squares semi-sweet baking chocolate, melted, cooled (Kosher for Passover)
1/2 cup pasteurized refrigerated real egg product (Kosher for Passover)
2 teaspoons raspberry liqueur (optional)
1/2 pint raspberries
Combine butter and sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating, scraping bowl often, until well mixed. Add egg product; continue beating, scraping bowl often, until very creamy. Stir in raspberry liqueur, by hand (liqueur is optional).
To serve, place 4 raspberries in bottom of each of 4 parfait glasses. Top with 1/4 cup chocolate mousse, 4 raspberries and 1/4 cup chocolate mousse. Garnish with remaining raspberries. Store refrigerated. Any remaining mousse can be stored in the refrigerator up to 2 days.
Use kosher products for Passover, available at specialty food markets.
Source: Recipe adapted from Land O'Lakes