With a mixer, whip cold heavy cream until it creates stiff peaks (when whisk is turned upside down, the cream’s peak holds its shape).

Gently warm ½ cup of Blake Hill Naked Raspberry Spread until soft, then return to room temperature.

Gently fold the Naked Raspberry Spread into the whipped cream, carefully maintaining a light, fluffy texture.

Add mousse to desired serving glasses or bowls and freeze for at least four hours.

When ready to eat, transfer mousse to refrigerator for five minutes.

Top mousse with dark chocolate chips and Enjoy!

Extra Chocolate Tip: melt chocolate chips in a microwave-safe bowl until soft for 15 seconds at a time, stirring in between. Stir Naked Raspberry Spread into the chocolate and fold into whipped cream, or use as a finishing sauce over the mousse ~ so good!