4 1–ounce squares unsweetened chocolate
1 14–oz sweetened condensed milk
2 tsp. vanilla extract
2 cups whip cream
2/3 cup water
½ cup raspberry jam
3 Tbsp. powder sugar
1 Tbsp. cornstarch
1 cup frozen raspberries

1. In heavy sauce pan, over med–low heat, melt chocolate & sweetened condensed milk, stir in vanilla.
2. Pour into large bowl, cool to room temperature, about 1 ½ hours. Beat until smooth. Fold in whipped cream.
3. Spoon into 8 to 10 dessert dishes. CHILL THOUROGHLY.
4. In small sauce pan, combine water, red raspberry jam, powdered sugar and cornstarch. Cook and stir until thickened and clear. Cool. Stir in Raspberries.
5. Top each dish of mousse with raspberry topping and serve.

(store leftovers in the refrigerator.