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Chocolate Sacks Filled with Chocolate Mousse and Raspberry Sauce

Small Chocolate Sack

1 (7 3/4-x 4-x 2 1/2-inch) paper bag
2 wooden picks
1 (6 inch) wooden or metal skewer
2 (2 ounce) squares vanilla-flavored chocolate or chocolate flavored candy

Cut 3 inches from top of bag with pinking shears. Place picks on
outside base, parallel to short edges of bag., tucking ends under
diagonal folds. Insert skewer through center folds and under picks.
Set aside.

Place candy coating in top of a double boiler and bring water to
a boil. Reduce heat to low; cook until candy coating melts. Remove
from heat; cool to 100:. Pour about half of candy coating into
bag, and tilt bag to coat the interior. Shake bag over double
boiler to remove excess candy coating. Suspend bag between two
cans, supporting bag with wooden skewer; let stand until firm.
Remelt candy coating; cool to 100:. Pour into bag, titling to coat
interior and shaking to remove excess. Suspend and let stand until
firm. Carefully peel paper bag from candy coating. Store in a cool,
dry place. Yield, 1 bag.

Large Chocolate Sack

Use a 10 3/4-x 5 1/8-x 3 1/8-inch brown lunch bag. Cut 3" from top.
Position two 6-inch wooden skewers trimmed to width of bag in place
of wooded picks and insert a 12" wooden or metal skewer under picks.
Repeat melting and pouring procedure using 4 (2 ounce) squares of
candy coating three times, brushing thin places, corners and creases
twice. Yield 1 bag.

White Chocolate Mousse

1 cup white chocolate morsels
1/4 cup whipping cream
1 Tbsp raspberry sauce (recipe follows)
1 drop liquid red food coloring
1 1/2 cups whipping cream, whipped
Garnishes: Fresh raspberries, fresh mint leaves

Combine white chocolate morsels and 1/4 cup whipping cream in a
heavy saucepan; cook over low heat, stirring constantly, until
chocolate melts. Cool. Stir in raspberry sauce and food coloring;
fold in whipped cream. To serve, pipe or spoon into serving dishes
or chocolate sacks. Serve with remaining raspberry sauce. Garnish
if desired. Yield 3 cups.

Raspberry Sauce

1 (10 ounce) package frozen raspberries, thawed
2 Tbsp granulated sugar
2 Tbsp Cointreau or other orange flavored liqueur

Place raspberries in container of an electric blender; process
until pureed. Pour mixture through a fine wire-mesh strainer into
a small bowl, discarding seeds. Add sugar and Cointreau to puree,
stirring until sugar dissolves. Yield 1 cup.


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