Raspberry Chip Mousse

puree rasberrys and sugar and 1/4 cup water in a blender

strain mixture through a fine mesh strainer pressing to get as much juice as possible discard seeds add cold water to equal 1 cup of juice chill

bring 1/2 cup water to a boil remove from heat add jello and dissolve whisking

combine rasberry juice with jello mix well chill until cold but NOTset

whip cream until soft peaks add jello mixture and whip until well combined

fold in mini chocolate chips

chill at least 6 hours or overnight

garnish right before serving with sweetened whipped cream, mini chocolate chips and fresh rasberrys