Instructions: In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely. Stirring occasionally.

In food processor, puree raspberries; press through fine mesh sieve to make about 1/4 cup puree. Stir into cooled chocolate.

In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream.

Lightly grease and line bottom of four 1/2-cup ramekins or custard cups, or one 2-cup pate mould, with parchment-paper rounds. Spoon in mousse. Cover and refrigerate for about 2 hours or until firm.

[Mousse can be refrigerated for up to 2 days.]

Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar.

For classy presentation, add a few fresh or barely thawed unsweetened berries and whipped cream mixture with yogurt, or a sauce made from pureed strained raspberries, sweetened if you wish.

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