[Kitchen Witch]

DARK CHOCOLATE MOUSSE WITH RASPBERRY SAUCE
MAKES 8 SERVINGS

2 bars (3.5 oz. each) premium dark chocolate
¼ c. sugar
2 T. butter
½ c. egg substitute
¼ c. skim milk
1 ½ c. cool whip
Raspberry Sauce
Raspberries and dark chocolate shavings for garnish

Cook chocolate, sugar and butter over low heat, melting chocolate. Whisk egg and about ½ c. chocolate to temper. Stir constantly. Cook over low heat 5 to 8 minutes or until thickened. Remove from heat; transfer to glass bowl; let stand 45 minutes. Fold in cool whip. Spoon into 8 stemmed glasses; cover; chill 2 hours. Top with 2 T. Raspberry Sauce and garnish.

Raspberry Sauce:
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
1 t. cornstarch
2 T. sugar

Process berries until smooth. Press through strainer into pan. Discard pulp and seeds. Whisk in cornstarch until mixture is smooth. Whisk in sugar. Cook over medium heat, stirring constantly; until mixture boils; boil 1 minute. Cool.