---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Mousee Tarts With Raspberry Sauce
  Categories: Desserts
       Yield: 6 Servings
       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.