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Quick and Easy Raspberry Mousse




  1. In blender container, combine gelatin and boiling water. Cover; remove center of cover. With blender running, gradually add chocolate chips; blend until chocolate is melted and mixture is smooth. With blender running, add ice, one cube at a time, blending until ice is completely melted and mixture is creamy. Pour into six individual dessert dishes.
  2. Refrigerate 2 to 3 hours until set.
  3. In small mixer bowl, beat heavy cream with sugar until soft peaks form. Spoon over desserts.
  4. Garnish with raspberries.

6 servings


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