In a small pot melt chocolate chips in heavy cream till smooth.

In a large bowl whisk together egg yolks and 2 tablespoons Zing™ Baking Blend.

Slowly pour in chocolate mixture. A little at a time and continue to stir till smooth.

In mixing bowl whip egg whites for 2 minutes. Sprinkle in ½ teaspoon Zing™ Baking Blend and continue to whip until you have stiff peaks. About 5 minutes.

Pour into serving dish and refrigerate for 2 hours or overnight.

Take 3 ounces raspberries and add to a small pot.

Add water and allow to boil for 5 minutes.

Pour raspberry mixture through strainer. Reserve the juice.

When ready to serve mousse, add a 1 ½ teaspoon raspberry juice to the top of each mousse.

Garnish with fresh raspberries. Serve and enjoy!

Top with ½ teaspoon lite whipped topping (optional)