Weight Watchers Easy Chocolate Mousse

I found this recipe in the May/June 2008 issue of Weight Watchers magazine. Points value = 5.

• Ready In: 11 mins
• Serves: 4
• Yields: 4 1/2 cup servings

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

Directions

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