Easy Chocolate Mousse

Prep 10 minutes   Cook 1 minute    Serves 4

1/3 cup fat-free half-and-half
1/2 teaspoon instant coffee powder
5 oz. semisweet chocolate chips
1 teaspoon vanilla extract
Pinch salt
1 1/3 cups fat-free sour cream
1/2 pint fresh raspberries

1. Mix the half-and-half and instant coffee in a medium microwavable bowl.  Microwave on High 1 minute; stir in the chocolate chips.  Let stand about 2 minutes.  Beat with a whisk until the chocolate is melted and the mixture is smooth.  Add the vanilla and salt, whisking until blended.  Let cool to room temperature.
2. With an electric mixer on high speed, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.  With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.  Repeat with the remaining sour cream.  Divide the mousse among 4 dishes.  Refrigerate, covered until thoroughly chilled and set, at least 2 hours or up to 1 day.  Serve with the raspberries.

Per Serving (1/2 cup mousse with about 1/3 cup raspberries):  266 calories, 11 g fat, 7 g sat fat, 0 g trans fat, 9 mg chol, 231 mg sod, 41 g carb, 4 g fib, 5 g protein, 148 mg calc.  WW POINTS VALUE:  5