Weight Watchers Easy Chocolate Mousse - cooking recipe

Ingredients

1/3 cup fat-free half-and-half
1/2 teaspoon instant coffee powder
5 ounces semi-sweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
1 1/3 cups nonfat sour cream
1/2 pint fresh raspberry

Preparation

Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute.
Stir in the chocolate chips and let stand about 2 minutes.
Beat with a whisk until the chocolate is melted and the mixture is smooth.
Add the vanilla and a pinch of salt whisking until blended.
Let cool to room temperature.
With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.
With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.
Repeat with the remaining sour cream.
Divide the mousse into 4 dishes.
Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day.
Serve with the raspberries.