Easy Chocolate and Raspberry Mousse Recipe

Place the frozen raspberries in a microwave-safe dish and cook for five minutes. Stir the raspberries and keep cooking at one-minute intervals, until the raspberries are thawed and slightly mushy.

Melt the chocolate in a double boiler and add the sweetened condensed milk. Add the coffee liquor and immediately remove from the heat. Pour the mixture into a large bowl and store in the refrigerator for one hour.

Drain the raspberries and measure out one cup of the juice. Pour the juice into a small saucepan and cook under low heat. Add the cornstarch and raspberry jelly. Once the mixture thickens, remove from the heat.

Remove the chocolate mousse mixture from the refrigerator. It should have a thick consistency. Beat the mixture lightly with a mixer or whisk.

Divide the chocolate mousse mixture into your serving dishes. Fold the raspberries into your sauce and pour a small amount over each serving of mousse.