• Cooking Time: 5 mins
• Servings: 35-45
• Preparation Time: 90 includes chill time
• 15 oz (El Rey Macuro) 70% chocolate, chopped
• 10 oz (Polaner) seedless raspberry jam
• 3 packets (Emergen-C) raspberry powdered drink mix
• 3 Tbs unsweetened (Valhrona) cocoa

1. Gently melt chocolate with jam, stirring till smooth.
2. Lightly whisk in 2 packets of Emergen-C, preserving the effervescence.
3. Chill to 70 degrees F.
4. Whip briefly till light and fluffy.
5. Scoop and shape bite-sized balls.
6. Roll each in mixture of remaining packet of Emergen-C and cocoa.
7. Chill or enjoy with a bearish appetite!

Meltingly tender raspberry mousse powdered in raspberry cocoa that fizzes when you pop them into your mouth, what a fun way to enjoy Spring's first berries.