Effortlessly elegant, chocolate mousse makes a cool partner for any occasion. For a party-pretty presentation, chill individual portions in heart-shaped ramekins or china teacups, and serve the sauce on the side in a cream pitcher. Ingredients 2 cups whipping cream, divided 2 (8-ounce) packages semisweet chocolate squares 1/2 cup light corn syrup 1/2 cup butter or margarine 1/4 cup sifted powdered sugar 1 teaspoon vanilla extract 1 (10-ounce) package frozen raspberries, thawed Garnishes: fresh mint sprigs, fresh raspberries Preparation Line a 9- x 5-inch loafpan with plastic wrap, extending edges of wrap over sides of pan; set aside. Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool. Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer
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