Made rather a lot of chocolate mousse again for a family dinner so decided to post a very quick recipe for the accompanying raspberry sauce:
1 Pack 300gms ripe raspberries
1 Tbspn icing sugar
So easy, place berries in a small pan and just warm gently to release their flavour. Pop into a liquidizer and blitz to a puree. Pass through a fine sieve to remove pesky pips. Add enough sugar to sweeten - but not enough to make it horribly sweet. Pour into a bottle for squeezing.
This will keep in the fridge for about a week.