---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Mousee Tarts With Raspberry Sauce
 Categories: Desserts
      Yield: 6 Servings
 
-----------------------------------TARTS-----------------------------------
      1 pk (10-ounce) PEPPERIDGE FARM
           -Frozen Puff Pastry Shells
    1/2 c  (3 ounces) semisweet
           -chocolate morsels
      1 c  Whipping cream, divided
      1 tb Amaretto or 1/2 teaspoon
           -almond extract (up to 2)
    1/4 c  Sifted powdered sugar

------------------------------RASPBERRY SAUCE------------------------------
      1 pk (10-ounce) frozen
           -raspberries, thawed
    1/4 c  Sugar
      1 tb Cornstarch
 
  TARTS: Bake pastry shells according to package directions. Remove to wire
  racks to cool. Remove tops and soft pastry underneath, reserving tops for
  garnish. Combine chocolate morsels and 1/4 cup whipping cream in a large
  microwave-safe bowl. Microwave on HIGH 1 minute. Stir until chocolate
  melts. Cool 20 minutes. Stir in amaretto. Beat remaining 3/4 cup whipping
  cream at medium speed with an electric mixer until soft peaks form;
  gradually add powdered sugar, beating until stiff peaks form. Fold into
  chocolate mixture. Spoon into pastry shells. Spoon or drizzle Raspberry
  Sauce onto each serving plate. Top with filled pastry shells. Garnish with
  pastry shell tops, if desired.
  
  RASPBERRY SAUCE: Process raspberries in a blender or food processor until
  smooth. Pour mixture through a wire-mesh strainer into a small saucepan,
  discarding seeds. Stir in sugar and cornstarch. Bring to a boil over medium
  heat, stirring constantly; boil 1 minute, stirring constantly. Remove from
  heat, and cool. Yield: 3/4 cup.
 
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