Directions

Place strainer over bowl and squish raspberries. Reserve 2 tablespoons of raspberry liquid in a separate bowl.

In a small saucepan combine chocolate chips, 1 tbsp sugar and 2 tbsp whipping cream. Cook over low heat for 3-4 minutes till chocolate is melted stirring constantly. Stir in raspberry liquid (less the reserved 2 tbsp). Set aside to cool completely approximately 10 minutes.

In a small bowl beat remaining whip cream. Add remaining 1 tbsp sugar. Reserve 1/2 cup whipped cream. Gently fold in remaining whip cream into chocolate mix. Spoon into dessert dishes. Refrigerate 1 hour.

Fold reserved raspberry into the 1/2 cup whipping cream. Once mousse is cooled top with whipping cream and serve.