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CHOCOLATE RASPERRY MOUSSE

10 oz frozen rasperries in syrup
1/2 cup chocolate genache (see below)
2 1/2 tsp gelatin
2 tablespoons Chambord
1 2/3 cups cream
1/4 cup sugar

Defrost and sieve rasperries (be sure to press all the pulp through).
Reduce the rasp. to 1/2 cp (in sauce pan over med-low heat) while
rasp. are reducing, soften gelatin with 3 TBS. water. Add the
gelatin, genache and chambord to the rasp., cover and place in the
refridgerator for 20 min.

While rasperries are cooling, whip cream with sugar until stiff.
Fold in rasp. mixture, cover and leave in refridgerator for about
45 min, or until firm. Pipe the mousse on the cooled decadance in
a nice pattern.


GENACHE

20 oz. bittersweet chocolate (finely chopped)
1 3/4 cups cream
1/4 cup superfine sugar
1 tablespoon chambord

Place chocolate in heat-proof bowl. Bring cream and sugar just to
boil (mixing to dissolve sugar) and pour over chocolate, let sit
for 1 min. Then stir to dissolve (try not to stir in air bubbles).
Add chambord. Cover and let cool for about 1 hr.

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