CHOCOLATE RASPBERRY CREAM MOUSSE
(COEUR A LA CREME)

1/4 cup Top Hat Raspberry Fudge Sauce
1/2 lb. cream cheese, room temperature
1 1/4 cups heavy cream
1 pint fresh raspberries
for garnish: additional Raspberry Fudge Sauce and
mint leaves, if desired

Warm Raspberry Fudge Sauce in pan of hot water. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1/4 cup cream and beat until smooth. Mix in Raspberry Fudge Sauce.

Whip remaining 1 cup cream to soft peaks in separate bowl. Gently fold whipped cream into cream cheese mixture. When almost completely blended, gently fold in all but a handful of raspberries.

Line a sieve (or coeur a la creme mold) with dampened cheesecloth, extending cheesecloth beyond rim. Pour cream cheese mixture into mold, pressing gently to fill mold evenly. Fold cheesecloth over top. Place over a bowl and refrigerate overnight.

Invert mold onto serving platter. Carefully remove all cheesecloth. Garnish mousse with fresh raspberries and serve with Raspberry Fudge Sauce.

Makes 8 servings