Raspberry-Chocolate Mousse

Raspberry-Chocolate Mousse


8 oz. (1 cup) semisweet chocolate chips

1-1/2 Tbsp. confectioners sugar

3 egg yolks

3-1/2 Tbsp. Torani Raspberry syrup

1 Tbsp. Torani Vanilla syrup

1 cup heavy cream


Click "Print" to view all instructions... In a double boiler over medium heat, melt chocolate chips. Add sugar, egg yolks, and Raspberry syrup, and stir to blend. Remove from heat and let cool. Whip the cream with the Vanilla syrup to soft peaks. Gently fold the whipped cream into the chocolate mixture and spoon into four wine or parfait glasses. Cover with plastic wrap and chill well, at least 2 hours or overnight.