Instructions.

• 1 With a mixer, whip cold heavy cream until it creates stiff peaks (when whisk is turned upside down, the cream’s peak holds its shape).
• 2 Gently warm ½ cup of Blake Hill Naked Raspberry Spread until soft, then return to room temperature.
• 3 Gently fold the Naked Raspberry Spread into the whipped cream, carefully maintaining a light, fluffy texture.
• 4 Add mousse to desired serving glasses or bowls and freeze for at least four hours.
• 5 When ready to eat, transfer mousse to refrigerator for five minutes.
• 6 Top mousse with dark chocolate chips and Enjoy!
• 7 Extra Chocolate Tip: melt chocolate chips in a microwave-safe bowl until soft for 15 seconds at a time, stirring in between. Stir Naked Raspberry Spread into the chocolate and fold into whipped cream, or use as a finishing sauce over the mousse ~ so good!